White Chocolate and Raspberry Cake
Finally it's Friday! And Friday is definitely the best excuse to bake another cake; a perfect revision break.
I don't know what got me thinking about it but as soon as I woke up this morning I'd decided that the next cake I wanted to bake was white chocolate and raspberry, so that's exactly what I did.
After searching for a relatively straight forward recipe, I decided that BBC Good Food was the best website to trust. This cake was so easy to make and I can't begin to describe how good it looks and smells.
- 200g unsalted butter
- 200g caster sugar
- 200g self raising flour
- 100g white chocolate
- 4 large eggs
- 175g raspberries (I used fresh but frozen would work too)
- Preheat oven to 180 degreesC.
- Start by weighing out the butter and chocolate into a heatproof bowl and place over a pan of simmering water. The smaller the pieces, the quicker they will melt. Stir well and take off the heat once melted or if it begins to boil.
- Pour into a larger bowl and add the eggs and the caster sugar. Beat using an electric whisk until light and airy; this is what will help the cake to rise.
- Next, fold in the flour and the raspberries. Make sure you don't beat the air out.
- Divide the mixture between two tins; I used 18cm tins which gave me two thick and even cakes.
- Bake in the over for 20 - 25 minutes (22 for me!) until golden brown and a skewer comes out clean.
- Leave to cool in the tins before transferring to a cooling rack to cool completely.
- 200g white chocolate
- 250ml double cream
- Begin by weighing the chocolate and 100ml of cream into a heatproof bowl and, again, place over a pan of simmering water.
- Continue to stir until the chocolate has completely melted and the ganache is shiny and smooth.
- Leave to cool and then add the remaining 150ml of cream.
Once the cake and the ganache have cooled, you can assemble them together. I left my ganache in the fridge for about 20 minutes just to let it thicken up a little more in order to easily spread it on the cake.
Use roughly 3/4 of the ganache to sandwich the two cakes together and then the remainder can be spread on the top.
Finally I used the left over raspberries to decorate the top of the cake and grated a little white chocolate over it too. It looks amazing!*
A really simple cake to make but one that stands out. Perfect for a Saturday afternoon with friends and a cup of tea.
*I did take around 30 photos of this cake