Cherry, White Chocolate & Vanilla Cake
Easy White Chocolate Whipped Ganache
I wrote this recipe in paid partnership with Taylor & Colledge.
Hi everyone, this week I’m sharing a cake for the first time in a while. I hope you like it!
This cake brings together juicy cherries, creamy white chocolate, and rich vanilla for a simple but delicious dessert. The sponge is soft and buttery, the whipped ganache is smooth and light, and the cherry topping adds just the right amount of sweetness.
Vanilla is key to bringing out the best flavours in this cake. I use Taylor & Colledge organic vanilla bean paste in the batter because it blends easily and gives a strong, even flavour throughout. For the ganache, I use a whole vanilla pod, which infuses the warm cream gradually. As it steeps, it slowly releases the flavour, giving the ganache a deeper, more complex vanilla taste that works perfectly with the white chocolate.
I absolutely love making whipped ganache. It’s so easy to do, yet it feels a bit more special than buttercream. While buttercream is undeniably delicious, it can sometimes be a bit too sweet or rich, whereas whipped ganache has a lighter, silkier texture that never feels overwhelming. The combination of cream and chocolate creates a smooth, airy finish that melts in the mouth, making it the perfect topping for this cake. It’s a simple step that makes all the difference, and once you try it, you might find yourself choosing it over buttercream more often too.
RECIPE BELOW…
Cherry, White Chocolate & Vanilla Cake
Ingredients
For the Cherry Cake
175g unsalted butter, softened
175g golden caster sugar
100g self-raising flour
75g ground almonds
3 eggs
1 tsp Taylor & Colledge Organic Vanilla Bean Paste
200g fresh cherries
For the Vanilla Whipped Ganache
200g good quality white chocolate
400ml double cream
1 Taylor & Colledge Organic Vanilla Pod
1 tsp glucose syrup
For the Glossy Cherries
200g fresh or frozen cherries, pitted and halved
50g caster sugar
1 tbsp lemon juice
wMethod
Cherry and Almond Sponge
Preheat the oven to 160°C (350°F). Grease and line a 20cm (8-inch) round cake tin with grease proof baking paper.
Wash, halve, and pit the cherries.
In a large mixing bowl, beat the softened butter and golden caster sugar together until pale and fluffy. If you have a stand mixer or an electric whisk this will give you the best results.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture begins to curdle, stir in a tablespoon of flour.
Sift the self-raising flour into the bowl, then fold it in gently along with the ground almonds and vanilla bean paste, ensuring a smooth batter.
Gently stir in the prepared cherries, reserving a few to scatter on top.
Pour the batter into the prepared cake tin, smoothing the top. Scatter the remaining cherries on top.
Bake for 40-45 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Vanilla Whipped Ganache
Chop the white chocolate into small pieces and place it in a heatproof bowl along with the glucose.
In a saucepan, heat the double cream with the split vanilla pod until just simmering.
Remove from heat, take out the vanilla pod, and pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until smooth.
Cover and refrigerate for at least 4 hours, or until completely chilled.
Once chilled, whip with an electric whisk the ganache until light and fluffy.
Cherry Topping
In a saucepan, combine the cherries, caster sugar, lemon juice and 1 tbsp water. Heat gently until the cherries soften and release their juices.
Simmer for a few minutes until the mixture is glossy and thickened.
Remove from heat and stir in the vanilla bean paste. Let cool before using.
Assembling The Cake
Once the cake has completely cooled, spread the whipped ganache evenly over the top.
Spoon the cherry topping over the ganache. Cut into generous slices and enjoy.