Preparation Notes: Allow time for cooling
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- 300 g unsalted butter, at room temperature, plus extra to grease
- 250 g self-raising flour, plus extra to dust
- 200 g caster sugar
- 3 large eggs, room temperature, beaten
- 1 1/2 tsp. baking powder
- 50 ml milk
- 1 tsp. vanilla extract
- 125 g white chocolate
- 125 ml double cream
- 1/2-2 tbsp espresso coffee, cooled
- 75 g icing sugar, sifted, plus extra to dust
- 50 g plain chocolate, grated
- 40 g hazelnuts, roasted and finely chopped
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease a deep non-stick 8in (20.5cm) cake tin and dust with flour
- Step 2
Beat together caster sugar and 175g butter until pale and creamy. Gradually add the eggs, beating well after each addition. Add 1tbsp flour if the mix looks like curdling. Fold in remaining flour and the baking powder, followed by milk and vanilla. Spoon into tin and level surface. Bake for 40-50min or until a skewer inserted into the centre comes out clean. Cool in the tin for 5min, then remove cake and cool completely on a wire rack.
- Step 3
Cut cake in half horizontally. Grate 25g white chocolate, then beat together with cream and coffee until mix holds its shape. Use to sandwich halves together
- Step 4
Melt remaining white chocolate in a bowl over a pan of simmering water. Leave to cool for 10min. Beat together remaining butter and the icing sugar until pale and creamy. Beat in cooled white chocolate, then spread over sides and top of cake.
- Step 5
Mix together plain chocolate and nuts and press around side of cake. Decorate with small roses dusted with icing sugar.
Get ahead: Make to the end of step 2 up to 24 hours ahead. Return to tin when cool and wrap in clingfilm. Complete recipe to serve.
Per Serving:
- Calories: 659
- Total carbs: 60 g
- Sugars: 40 g
- Total fat: 45 g
- Saturated fat: 25 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
