White chocolate cake with Gingerbread House

I know that Christmas is gone and everybody is on a detox of some kind, however I still thought to post this recipe. The cake looked so lovely that I did not even wanted to cut it. I always wanted to make a gingerbread house, every year this is my ultimate number one wish. Every year I am planning, drawing and cutting the pieces of my dream gingerbread house and then nothing happens. I never come to a stage to actually bake the house and assemble it together. My partner loves white chocolate and is always protesting when I use dark chocolate in my cakes. For me, the more cocoa percentage the better –  for him the opposite. So I decided to make him a white chocolate cake and decorate it with my gingerbread house pieces.


125g light muscovado brown sugar
100g unsalted butter
100g low-fat crème fraîche
2 eggs, lightly beaten
250g self-raising flour
1 egg white
2 tsp baking powder
Seeds of 1 vanilla pod or 1 tsp vanilla extract
Finely grated zest of 1  lemon

75g white chocolate
300g low-fat cream cheese
2 tbsp icing sugar, sifted
Seeds of 1 vanilla pod or 1 tsp vanilla extract
Sugar syrup
2 tbsp caster sugar

250g raspberries or strawberries

Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas Mark 4 with the middle shelf at the ready.

Grease two 20cm sandwich tins, line the base of each with baking parchment


Beat the sugar, butter and crème fraîche in a large bowl until smooth and equal.. Then add two-thirds of the beaten egg and half of the flour and beat together again. Add the remaining egg and flour, the egg white (whisked until light and frothy), baking powder, vanilla seeds or extract and lemon zest and stir everything together well. Divide the mixture evenly between the two tins, levelling the tops with the back of a spoon. Bake in the oven for 20 minutes or until the cakes feels spongy to the touch.

Prepare the icing. Tip the chocolate into a small heatproof bowl. Melt the chocolate in a microwave in 30-second blasts, stirring between each blast.  Leave the chocolate to sit until it melts, then put aside to cool to room temperature but not set.

Meanwhile, beat the cream cheese, icing sugar and vanilla seeds or extract in a bowl until smooth. Add a little bit of the cream cheese mixture to the cool melted chocolate and stir together gently. Then fold this white chocolate mixture into the cream cheese mix. Cover and refrigerate until ready to use.

Prepare the sugar syrup about 5 minutes before the cake is ready. Simply put the sugar into a mug, add 2 tablespoons of boiling water and stir until dissolved. As soon as the two halves of the cake are out of the oven, brush them liberally with the sugar syrup and then leave them to cool in the tin.
This will keep them nice and moist. Once cool, remove them from the tin and put one half on a serving plate.

Spread quarter of the icing on the half of the cake. Scatter some raspberries/strawberries over the icing and pop the other cake half on top. Spread the remaining icing all over the cake sides and top.

Gingerbread House

The recipe is from the BBC Food website. I tried other suggestions but this one seems to be the best as the gingerbread is so soft and moist and is pleasure to eat. A lot of people don’t like eating gingerbread biscuits as they are hard but this recipe promise nice and soft biscuits.


Once the dough is ready, I cut the house pieces rather than little people.

To decorate, place gingerbread houses around the cake and put some raspberries on the top of the cake.  I dusted with some icing sugar and silver sparkling dust for a magic touch.

White Chocolate Cake with Gingerbread House

White Chocolate Cake with Gingerbread House

2013-12-20 22.05.31  2013-12-20 22.06.042013-12-20 22.05.55


Miss Jx


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