zoom Martha's white chocolate joy cake

    Save to your scrapbook

    Martha's white chocolate joy cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Martha's white chocolate joy cake

    • Vegetarian
    • Preparation time: 30 minutes + cooling
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 55-60 minutes + cooling

    Serves: 12


    For the sponge
    175g white chocolate, chopped
    2 British Blacktail Medium Free Range Eggs
    225ml milk
    375g plain flour
    250g caster sugar
    1 tbsp baking powder
    150g butter, diced and softened
    1 tsp vanilla extract

    For the syrup
    150g passion fruit pulp (about 6 fruits)
    50g caster sugar

    For the buttercream
    175g white chocolate, chopped
    225g unsalted butter, diced and softened
    225g icing sugar
    75ml double cream

    Pomegranate seeds and white chocolate balls, to decorate


    1. Preheat the oven to 170°C, gas mark 3. Grease and line 3x18cm round loose-bottomed tins with baking parchment.

    2. Melt the chocolate for the sponge in a heatproof bowl, set over a pan of simmering water, then set aside. Place all the remaining sponge ingredients into a large bowl and beat for 2-3 minutes, or until a smooth, thick batter forms. Fold in the melted chocolate, then spoon into the 3 prepared tins (see tip).

    3. Smooth the tops, then bake for 25-30 minutes, or until a skewer inserted into the centre of each cake comes out clean and they are golden brown. Cool for 5 minutes in the tins, then transfer to a wire rack and allow to cool completely.

    4. For the syrup, scoop the passion fruit pulp (reserving 2 of the empty skins for decoration) into a saucepan and add the caster sugar. Heat gently until the seeds are shiny and the liquid is bubbling, then remove from the heat and allow to cool completely.

    5. For the buttercream icing, melt the white chocolate in a heatproof bowl over a pan of simmering water, then set aside. Use an electric whisk to beat the butter, then gradually add the icing sugar until combined. Add the double cream and beat for 5 minutes until light and fluffy, then beat in the cooled chocolate until smooth.

    6. Stack the sponges, layering with buttercream and passion fruit syrup, then spread the top with the remaining buttercream. Drizzle with syrup and cover with pomegranate seeds, passion fruit skins filled with syrup and white chocolate balls. This cake will keep for 2-3 days in the fridge, but is best eaten immediately.

    Your recipe note

    Edit your recipe note

    Martha’s tip

    Use an ice-cream scoop to divide the mixture between the tins. This way, you know that the volume is the same for each one so you will create really even layers and they will all cook at the same rate. 


    Average user rating

    4 stars