Mini White Chocolate Berry Drip Cake

I made this cake aaages ago but for some reason never got round to sharing it. Given that Summer is sadly nearly over now I figured I should probably get a move on and actually get round to posting the recipe while there are still some Summer berries around!

This mini white chocolate berry drip cake is teeny tiny; I baked it in a large food tin can that used to contain spinach. The tin you use needs to be 10cm/4in wide and fairly deep; you can buy proper tins in the right size (here), but a clean, empty food can works perfectly well. Just make sure that it is one of the larger sized ones (like this) rather than a standard sized tin (around 795g rather than 420g).

The cake itself is a deliciously moist vanilla cake made using the reverse creaming method but it is so small that it uses just one egg white! I filled and coated it in a whipped white chocolate ganache and topped it with a vibrant pink white chocolate drip and colourful berries. It will serve 2-4 people so is perfect if you want cake but don't have many people to eat it; plus, it is absolutely adorable!

This isn't the first mini cake I have made, a few years ago I baked this mini chocolate, nutella ganache and hazelnut praline cake using the same tin. Both of these mini cakes are among the best cakes I have ever baked and because they are so small it means that none goes to waste if there are only a couple of you to eat it (or it saves you from eating far more cake than is good for you so that it doesn't get wasted...!)

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5 from 2 votes

Mini White Chocolate Berry Drip Cake

Author Domestic Gothess

Ingredients

Cake:

• 55 g (⅓ cup + 2 Tbsp) plain flour
• 4 g (1 ½ tsp) cornflour (cornstarch)
• ½ tsp baking powder
• pinch salt
• 65 g (⅓ cup) caster sugar
• 25 g (2 Tbsp) softened butter
• 50 ml (3 Tbsp + 1 tsp) full fat milk
• ½ tsp vanilla extract
• ¼ tsp lemon juice
• 1 large egg white

Whipped White Chocolate Ganache

• 100 g (3.5 oz) white chocolate chopped
• 100 ml (⅓ cup + 1 Tbsp) double cream

White Chocolate Drip

• 25 g (1 oz) white chocolate chopped
• 1 ½ Tbsp double cream
• drop pink gel food colouring
• a selection of fresh berries to fill and serve

Instructions

• To make the cake, preheat the oven to 180C/350F/gas mark 4. Grease a 10cm (4in) tin can or deep cake tin and line the base and sides with baking parchment.
• Sift together the flour, cornflour and baking powder, stir in the salt and sugar into a bowl. Add the butter and beat on a low speed with an electric mixer until all the butter has been combined, the mixture should have a fine crumbly, sandy texture.
• In a jug, whisk together half of the milk, the vanilla extract and the lemon juice. In a separate jug, whisk together the egg white and other half of the milk.
• Increase the mixer speed to medium-low and gradually add the vanilla milk mixture, beat for a minute until well combined. Gradually add the egg white mixture a little at a time; beat for a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. The mixture may look a little curdled, don't worry.
• Pour the batter into the tin and bake for about 30 minutes until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin on a wire rack until just warm, then turn the cake out onto the wire rack and leave to cool completely.
• To make the whipped white chocolate ganache, place the chopped chocolate in a heatproof bowl and heat the cream until just boiling. Pour the cream over the chocolate, leave for a minute then stir until smooth. Set aside in the fridge until it is cold but not set.
  
• Whisk the cooled ganache with an electric mixer until thick and spreadable but not completely stiff, be careful not to overwhisk it.
  
• Carefully trim the top of the cake to level it and then slice it in half (I used a cake wire). Place the bottom layer on a serving plate/small cake stand and spread over some of the whipped ganache. Press some berries into the ganache then place the other cake half on top.
  
• Spread the rest of the ganache over the top and sides of the cake then place it in the fridge while you make the drip.
  
• As before, place the chopped chocolate in a heatproof bowl and heat the cream until just boiling. Pour it over the chocolate and stir until smooth. Stir in a drop of gel food colouring until it reaches the desired shade the set aside until it has cooled and thickened slightly but is still pourable.
  
• Use a spoon to carefully pour the ganache over the cake, starting at the edges then filling in the middle. Return the cake to the fridge for 10 minutes to firm up a little then top with berries and serve. Best eaten the day it is assembled. Keep refrigerated.