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Mini white chocolate berry drip cake - delicious, moist vanilla cake with whipped white chocolate gananche, pink white chocolate drip and fresh berries; serves just 2-4 people!

Mini White Chocolate Berry Drip Cake



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

Whipped White Chocolate Ganache

  • 100 g (3.5 oz) white chocolate chopped
  • 100 ml (1/3 cup + 1 Tbsp) double cream

White Chocolate Drip

  • 25 g (1 oz) white chocolate chopped
  • 1 1/2 Tbsp double cream
  • drop pink gel food colouring
  • a selection of fresh berries to fill and serve


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. 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.

  7. Whisk the cooled ganache with an electric mixer until thick and spreadable but not completely stiff, be careful not to overwhisk it.

  8. 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.

  9. 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.

  10. 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.

  11. 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.