Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
For the sponge
175g white chocolate, chopped
2 British Blacktail Medium Free Range Eggs
225ml milk
375g plain flour
250g caster sugar
1 tbsp baking powder
150g butter, diced and softened
1 tsp vanilla extract
For the syrup
150g passion fruit pulp (about 6 fruits)
50g caster sugar
For the buttercream
175g white chocolate, chopped
225g unsalted butter, diced and softened
225g icing sugar
75ml double cream
Pomegranate seeds, to decorate
white chocolate balls, to decorate
Method
Preheat the oven to 170°C, gas mark 3. Grease and line 3x18cm round loose-bottomed tins with baking parchment.
Melt the chocolate for the sponge in a heatproof bowl, set over a pan of simmering water, then set aside. Place all the remaining sponge ingredients into a large bowl and beat for 2-3 minutes, or until a smooth, thick batter forms. Fold in the melted chocolate, then spoon into the 3 prepared tins (see tip).
Smooth the tops, then bake for 25-30 minutes, or until a skewer inserted into the centre of each cake comes out clean and they are golden brown. Cool for 5 minutes in the tins, then transfer to a wire rack and allow to cool completely.
For the syrup, scoop the passion fruit pulp (reserving 2 of the empty skins for decoration) into a saucepan and add the caster sugar. Heat gently until the seeds are shiny and the liquid is bubbling, then remove from the heat and allow to cool completely.
For the buttercream icing, melt the white chocolate in a heatproof bowl over a pan of simmering water, then set aside. Use an electric whisk to beat the butter, then gradually add the icing sugar until combined. Add the double cream and beat for 5 minutes until light and fluffy, then beat in the cooled chocolate until smooth.
Stack the sponges, layering with buttercream and passion fruit syrup, then spread the top with the remaining buttercream. Drizzle with syrup and cover with pomegranate seeds, passion fruit skins filled with syrup and white chocolate balls. This cake will keep for 2-3 days in the fridge, but is best eaten immediately.
Cook’s tip
Use an ice-cream scoop to divide the mixture between the tins. This way, you know that the volume is the same for each one so you will create really even layers and they will all cook at the same rate.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,091kJ/ 739kcals
Fat
40g
Saturated Fat
24g
Carbohydrates
87g
Sugars
63g
Fibre
2.4g
Protein
7.4g
Salt
0.8g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Menier Swiss White Chocolate in trolley 0