Caramelised White Chocolate, Burnt Butter and Tahini Cake
A Challenge for Every Kitchen Adventurer
Introduction
If you’ve ever wanted to wow friends and family with a unique, indulgent cake that pushes the boundaries of flavor, you’ve stumbled onto a gem. Caramelised White Chocolate, Burnt Butter and Tahini Cake – a dessert that marries the delicate sweetness of white chocolate with the deep, nuttiness of burnt butter, a zesty lemon finish, and the earthy richness of tahini. This isn’t your average birthday cake; it’s a statement piece that will leave a lasting impression.
Crafting this cake is indeed a challenge. The process demands a delicate balancing act: you’ll caramelise chocolate in the oven, blaze butter until it smells like an espresso, and melt sugar to a perfect brittle consistency without crystallising. But if you stay patient, follow the step‑by‑step instructions, and pay attention to the subtle cues in the kitchen, the payoff is a stunning, multi‑layered masterpiece that serves a generous 20 guests.
Everyone on the food or life‑hacks blogs says “impossible” before the first bite, so let’s dig in and bring the imagination back to the kitchen!
Meal Profile
| Attribute | Description |
|---|---|
| Title | Caramelised White Chocolate, Burnt Butter and Tahini Cake |
| Difficulty | A challenge – requires precision, timing, and a keen eye for detail. |
| Portion | Serves 20 – perfect for birthdays, baby showers, or when you crave something spectacular. |
| Time | Hands‑on: 1 hour 40 minutes Oven: 1 hour 20–25 minutes + chilling (up to 2 hrs) |
| Description | An epic celebration cake created by John Whaite, combining caramelised white chocolate, burnt butter, and tahini for a flavor explosion. |
| Cuisine | Fusion dessert – creamy, nutty, tangy, and sweet. |
| Ideal Occasion | Birthdays, milestone celebrations, or when you simply want to treat yourself and friends. |
When you think “cafe‑quality” dessert, imagine a harmoniously layered cake with a crumb that’s slightly over‑baked for texture, silky butter‑cream swirls soaked partly in a glossy chocolate glaze, and crisp sesame brittle shards that crack like confetti when you bite into it.
Ingredient Highlight
A polished list, but let’s put personality into each item.
| Ingredient | Rationale & Notes |
|---|---|
| 150 g white chocolate | We used Waitrose Belgian white chocolate for its buttery flavour and fine texture. Slice it so it melts evenly. |
| 300 g unsalted butter (diced) | The butter is the star for a burnt‑butter aroma that is surprisingly nutty. Cut dice for a quick, bubbling caramelisation. |
| Grated zest 1 lemon | Lemon zest gives brightness, cutting through the heaviness. |
| 300 g caster sugar | Main sweetener in the batter. |
| 300 g self‑raising flour | Provides structure, letting the cake rise nicely when baked. |
| 6 large free‑range eggs | Adds moisture, richness, and structure – mimic a “sponge” texture. |
| 100 g caster sugar | Added to the batter for more sweetness. |
| 100 g liquid glucose | Essential for brittle – the susbstance keeps the seeds suspended in syrup. |
| 200 g mixed white & black sesame seeds | Your choice of whole sesame seeds can add crunch and contrast. |
| 225 g unsalted butter, at room temperature | For the butter‑cream frosting – soft butter aerates easily. |
| 100 g tahini | Adds an earthy nuttiness and gives the frosting a deep, complex taste. |
| 1 tsp vanilla bean paste/extract | Withdraws natural vanilla for an uplifting aroma. |
| ½ tsp salt | Enhances vanilla and balances sweet components. |
| 300 g icing sugar | The big sweetener for the frosting; helps stabilize the mixture. |
| 200 g dark chocolate (≥70 % cocoa) | For the glossy glaze; higher cocoa content gives bitterness that balances sweetness. |
| 1 tbsp golden syrup | Adds a glossy sheen to the glaze‑and‑candy mixture. |
| 50 g unsalted butter | In the glaze for richness. |
| 3 × 20 cm sandwich tins | All‑purpose tins are sturdy, smooth‑baked, and allow for easy removal. |
| Piping bag, 1 cm nozzle | Gives a professional finish to the top frosting. |
| Palette knife | Essential for smoothing and sparking the cake. |
| Non‑stick baking paper | Prevents sticking, especially for the brittle. |
Everything you need is listed – you’ll keep this page handy to measure and set out the ingredients before you get lost in the flavours.
Step‑by‑Step Instructions
Tip: While the steps sound involved, the trick to success lies in reading ahead and setting up each component before you need it. Keep a timer handy.
- Caramelise the white chocolate
- Pre‑heat your oven to 120 °C (100 °C fan). Place the chopped chocolate on a lined baking tray, then put it in the oven for an hour. Every 15 minutes, stir with a spatula. Expect the chocolate to darken slightly and become chalky – nothing to worry about. After an hour, the chocolate should taste caramelised. Remove it from the oven and transfer to a heat‑proof mixing bowl.
- Burn the butter
- Increase the oven to 180 °C (160 °C fan) and, in a high‑heat pan, melt the diced butter, swirling constantly. As the bubbles reduce, a fine foam will surface and the butter will give off a nutty aroma. Once that smell is detected, remove the pan from heat and pour the butter onto the caramelised chocolate. Whisk until it’s fully incorporated. Add lemon zest, then cool slightly.
- Combine sugar, flour and eggs
- While the chocolate‑butter mix is cooling, whisk in 100 g caster sugar, followed by 300 g self‑raising flour. Then blend in the 6 large eggs; aim for a fairly runny batter that flows easily when spooned.
- Bake the sponges
- Divide the batter equally among the three greased and lined 20 cm sandwich tins. Bake for 20–25 minutes, until lightly golden. A clean skewer inserted into the centre confirms doneness. Let the cakes cool in the tins for 5 minutes, then carefully flip onto a wire rack to cool completely.
- Make the sesame brittle
- Measure ½ cup sugar, ½ cup liquid glucose, and 50ml cold water. Combine in a small pan and heat gently, stirring until the mixture’s sugar dissolves. Stop stirring and raise the temperature to a rolling boil. At the first bubble, do not stir; higher heat transforms the liquid to an orangey amber syrup. While it’s still hot, locate it on the heat source, then quickly stir in the sesame seeds. Allow to cool slightly before pouring the mixture between two sheets of baking paper (“sandwiching” it) and rolling it thin with a rolling pin. Set aside until it hardens.
- Prepare the butter‑cream
- Using an electric hand mixer or a stand‑mixer whisk attachment, beat 225 g room‑temperature butter and 100 g tahini until silky and lightly aerated. Add vanilla extract, salt, and then 300 g icing sugar. Beat for another 1–2 minutes until a smooth, stable frosting. Set aside (you’ll need more later).
- Layer the cake
- Position one sponge (top side down) on a cake stand or plate. Spread a thin layer of butter‑cream over the exposed surface. Repeat with the remaining two sponges. When all layers are in place, splay a thin strip of frosting along the corners of the cake (like a “mirror” finish). Use a palette knife to scrunch the frosting a little so the cake is visible through the surface, giving a beautiful, rustic look. Chill for at least 20 minutes so the frosting firms.
- Craft the chocolate glaze
- In a small heat‑proof bowl, combine 200 g dark chocolate with 50 g butter and a splash of golden syrup. Warm the bowl over a pan of barely simmering water (be careful to avoid direct contact with the water). Stir until smooth, then let cool 2 minutes before pouring. Pour the glaze over the chilled cake, allowing excess to drip down the sides. While the glaze is still tacky, use a palette knife to gently spread a small amount and wrap around the edge for visual drama.
- Top with butter‑cream blobs
- After the glaze has set, fill the piping bag with remaining butter‑cream. Pipe 11 generous blobs around the cake’s circumference.
-
Add the brittle shards
- Smash the cooled brittle into a handful of irregular shards of assorted sizes. Arrange 11 shards on top of the cake, leaning each against the butter‑cream blobs. They’ll cascade like confetti.
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Final touch
- For a little extra flair, you might drizzle a light line of dark chocolate or sprinkle more toasted sesame seeds over the shards. Chill the cake again for a final 20‑30 minutes to set everything firmly.
-
Serve
- Slice with a sharp knife, wipe the edges if desired, and serve immediately.
Serving Suggestions & Variations
| Option | What to Try |
|---|---|
| Basic Serving | Slice and dish out on plate; enjoy the contrast of the rich butter‑cream, the sweet caramelised chocolate, and the crunchy, savory brittle. |
| Velvet Perfection | Replace standard sponges with velvet cake layers by adding a tablespoon of cocoa powder to the batter and swapping chocolate for cocoa scored shade – you’ll get a chocolate‑themed alternative. |
| Neapolitan‑style | Add three ribbons of different flavored butter‑cream (e.g., strawberry, vanilla, mint) between layers for a dramatic colour gradient. |
| Nut‑Friendly | Substitute tahini with almond butter or hazelnut spread to evoke a Mediterranean twist. |
| Low‑Sugar | Use a blend of coconut sugar and erythritol in place of caster sugar. Adjust ratios to keep moisture. |
| Smoked | Add a hint of smoked sea salt to the butter‑cream to accentuate the burnt butter flavours? |
| Chocolate‑Only | If you’re a diehard chocolate fan, replace the white chocolate with more dark chocolate or add cocoa nibs into the brittle. |
| Dessert Fusion | Pair the cake with a bowl of vanilla‑infused ice‑cream or a small drizzle of salted caramel for extra indulgence. |
| Garnish | Dust the top with a shaving of cacao nibs, or drizzle warm chocolate sauce in a marbled pattern for an extra visual punch. |
Pairing ideas:
- Coffee – A plain, full‑bodied coffee provides a pleasant bitterness to offset the cake’s sweetness.
- Dairy‑free alternatives – Swap cream with coconut milk or oat milk; just keep the butter‑cream firm.
- Wine – A late‑harvest Riesling or a vintage Port compliments the caramel tones.
Conclusion
What started as a seemingly over‑ambitious cake turned into a culinary masterpiece. The interplay of caramelised white chocolate, burnt‑butter aroma, tangy lemon zest, earthy tahini, and crunchy sesame brittle is disarmingly balanced. You’ll find that the cake’s separation into fluffy sponges and serried layers gives not only a stunning look but a textural delight that never undermines flavor.
Caramelised White Chocolate, Burnt Butter and Tahini Cake is more than a dessert—it’s an experience. The process will test your patience and your skills, but the final result will give you that “can‑do” confidence and a reason to brag on social media or at the next dinner party.
So grab your apron, gather the ingredients, and let John Whaite’s recipe bring a touch of loving decadence into your kitchen. The cake will be a conversation starter, perfection for your birthday table, or an indulgent treat to celebrate any milestone. Happy baking!
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