This sheet cake won the hearts of everyone who tasted it! It has the best of both: a tangy berry base and a sweet ganache topping. 

Buttermilk berry cake with whipped ganache

Makes 20 squares 

Ingredients

2½ cups (375g) self-raising flour
1½ cups (330g) caster sugar
½ Tbsp (7.5ml) bicarbonate of soda
1 tsp (5ml) fine salt
2 large eggs, at room temperature
1 cup (250ml) milk
1 cup (250ml) buttermilk
½ cup (125g) butter, melted
2 tsp (10ml) vanilla essence
½ cup (125ml) strawberry or raspberry jam
200g strawberries, tops removed and sliced 

For the white chocolate ganache: 

6 slabs (80g each) white chocolate
⅖ cup (100ml) cream
10g butter
Pink food colouring (optional)
Edible flowers, for decorating
Freeze-dried strawberries, for decorating (optional) 

Method

1. Preheat oven to 180°C. Line a 35x25cm sheet tray with baking paper. 
2. Combine dry ingredients in a large mixing bowl. Whisk together all the wet ingredients and pour into the dry ingredients while mixing, creating a smooth batter. 
3. Pour batter into prepared tray.Dot jam over and swirl lightly using a spoon, to spread out. Scatter with strawberry slices. 
4. Bake for 28-33 minutes, or until a skewer inserted into the centre comes out clean. Remove and cool completely in the tray. 
5. Meanwhile, melt chocolate and cream over a double boiler until smooth — don’t overheat. (Alternatively, you can use the microwave, working in 30-60 second increments to avoid overheating and seizing.) 
6. Remove mixture from the heat and add butter, stirring to melt.
7. Add a drop of pink colouring, if using. Leave to cool at room temperature until semi-firm, or chill for 30 minutes to speed up the process. 
8. Whisk ganache with an electric whisk to create a fluffy spread.
9. Spread ganache onto sheet cake. Slice into squares.
10. Just before serving, decorate with edible flowers and sprinkle over crushed freeze-dried strawberries. 

Good idea: To save on cost, you can swap the ganache topping for a fluffy butter icing instead. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Tools that take our MK team’s baking to the next level 

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