White chocolate carousel cake

Last week’s cake was a spectacular effort from Nina, which looked amazing and tasted even better. It should be noted that every cake clubber in the room not only demolished every last crumb, but also seriously considered (and some cases did) lick the plates clean, leading us to crown this cake a Great Success. Nina’s report follows, and earns a special award for most useful and interesting information volunteered along with ingredients and mixing instructions.

This cake comes from Canadian living’s best chocolate, the only book Nina brought with her to New Zealand. She couldn’t resist the temptation of fresh strawberries, even though they might be considered healthy. The rest of the cake surely lives up to the standards of cake club, and just to be sure she added some extra cream.

Nina also mentions that back in Germany she would have infused the whole cake with 3 different types of schnapps, as you can easily get little bottles of those in the supermarket without having to unearth your passport because you look under 25 even when you’re over 30 (oh, what a compliment!). Therefore she apologises for this particular cake only having homeopathic amounts of alcohol and promises to do better next time around Christmas.


3 eggs
1/2 cup granulated sugar
1/2 tsp vanilla
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp melted butter

Chocolate mousse:
285 g white chocolate, chopped
3 tbsp orange liqueur/essence
3 cups strawberries, hulled
1 1/2 cups whipping cream (or more)

Beat eggs until foamy, gradually beat in sugar, beat 5 minutes until batter falls in ribbons from beaters when lifted (I wasn’t quite sure about this, what sort of ribbon anyway? But 5 minutes seemed like a long time so I figured it was fine after that time). Beat in vanilla.
Stir together flour, cocoa, baking powder and salt, sift half over egg mixture and fold in, using rubber spatula. Fold in remaining flour mixture.
Remove 1/4 of the batter to small bowl, gradually fold in butter, then gradually fold back into batter.
Scrape into greased 8 1/2 inch springform pan. Bake in center of 160C oven for 40 minutes or until cake springs back when slightly pressed.
Let cool in pan on rack for 20 minutes, turn out onto rack, let cool completely. In my case the cake didn’t come out of the pan so I just left it in as I had to transport it anyway.

White chocolate mousse
In bowl over saucepan of hot but not boiling water melt together chocolate, liqueur and 2 tbsp water stirring occasionally, let cool to room temperature.
Place the springform ring on a platter, or back around the cake if it still sticks to the rest of the springform. Cut some waxed paper and fit it around the inside of the ring. Trim the top of the cake if rounded.
Cut 12 large strawberries in half, arrange with tips up and cut sides against waxed paper collar on top of cake. Snugly arrange remaining berries to cover the rest of the cake, making sure they are lower than the top of the halved berries.
Whip cream, fold in white chocolate mixture in three additions. Pour over strawberries, spreading to cover berries, swirl top attractively (or: not too unattractive). Cover lightly with plastic wrap and refrigerate at least 4 hours or up to 24.
Decorate with sliced strawberries, toasted almonds, chocolate sprinkles, candied violets, or anything else that may fit the occasion.

Not surprisingly, an electric mixer is not a luxury but a must for this recipe.
You can substitute the white chocolate for dark chocolate, but I felt the aesthetics of dark cake, red strawberries and white mousse would be lost. However when using white chocolate make sure there is at least some cocoa butter in it, otherwise you might as well use cream, sugar and a few random artificial ingredients only.

Published in: on November 1, 2010 at 19:33  Leave a Comment  

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