Vanilla Love Cake & White Choc Ganache
with Berry Compote & Walnuts | Serves 6+
- Gluten
- Wheat
- Soy
- Milk
- Walnut
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Spread the love with this impressive love cake slathered in white choc ganache and topped with crunchy walnuts and a tangy berry compote. You'll fall in love with the simple yet super stunning method of transforming a humble vanilla cake into this heart-shaped, mouthwatering delight.
Ingredients
1 packet
Caster Sugar
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Vanilla-Flavoured Syrup
1
White Choc Chips
(Contains: Soy, Milk May be present: Gluten, Macadamia, Peanuts, Sesame, Pecan, Pistachio, Almond, Hazelnut, Walnut, Cashew, Wheat, Brazil nut.)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Thickened Cream
(Contains: Milk)
1 packet
Mixed Berry Compote
(May be present: Milk.)
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Not included in your delivery
¾ cup
milk
(Contains: Milk)
200 g
butter
(Contains: Milk)
3 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease
and line a 20cm cake tin.
• In a large bowl, place caster sugar and the butter
(softened). Mix with electric beaters until pale and
fluffy, 3-5 minutes.
• Add the eggs and beat until smooth, 1-2 minutes.
Add the basic sponge mix, milk and vanilla
flavoured syrup, and fold with a spoon until just
combined.
TIP: To avoid clumps of butter in your mixture, allow
your butter to soften to room temperature first!
• Pour cake batter into lined cake tin. Bake for
45 minutes - 1 hour. Set aside to cool completely
in tin.
TIP: To check if the cake is done, stick a knife or skewer
in the centre and it should come out clean.
• While the cake is baking, add white choc chips to a
medium heatproof bowl.
• In a small saucepan, heat light cooking cream over
medium heat until just steaming, 1-2 minutes.
• Pour cream over choc chips, then stir to melt and
combine. Place in the fridge to cool, 30 minutes.
• While the ganache is cooling, using electric beaters,
whisk thickened cream in a large bowl or jug until
soft peaks form and almost doubled in size,
3-4 minutes.
• Gently fold the cooled choc ganache through
whipped cream to combine.
TIP: Cream can boil fast, keep an eye on it!
• Place cake on a flat surface. To form the bottom of
the heart, use a serrated knife to make two straight,
even cuts, creating one large triangle piece and two
smaller curved side pieces.
• Place the large triangle piece on your serving platter.
To the cut sides of the small cake pieces, spread a
thin layer of ganache, then gently press against the
large triangle piece to form the top of the heart.
• Roughly chop walnuts.
• Spread the remaining whipped white choc ganache
over the top and sides of the love cake.
• Spoon berry compote in the centre of the love cake.
Garnish with walnuts.
• Slice and serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The cake was enjoyable, with some noting it tasted even better after a few days.
- Ease of prep: Instructions were clear and easy to follow, but some baking experience may be helpful for best results.
- Suggestions: For a fuller appearance, consider adding extra cream to adequately cover the cake when decorating.
- Leftovers: The cake kept well, with flavour improving over several days.
