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. 

The cake; 

• 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)

1. Preheat oven to 180 degreesC.
2. 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. 
3. 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.
4. Next, fold in the flour and the raspberries. Make sure you don't beat the air out. 
5. Divide the mixture between two tins; I used 18cm tins which gave me two thick and even cakes. 
6. Bake in the over for 20 - 25 minutes (22 for me!) until golden brown and a skewer comes out clean. 
7. Leave to cool in the tins before transferring to a cooling rack to cool completely. 

The ganache; 

• 200g white chocolate 
• 250ml double cream 

1. Begin by weighing the chocolate and 100ml of cream into a heatproof bowl and, again, place over a pan of simmering water. 
2. Continue to stir until the chocolate has completely melted and the ganache is shiny and smooth. 
3. 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