make it this deliciously, decadant white chocolate and raspberry cake! Everyone loves chocolate but sometimes the heat of summer makes even the most die hard chocaholics reach for a lighter sponge. So learn this simple recipe combining fresh raspberries and white chocolate to keep everyone sweet this summer. This recipe is our lovely baker Jane’s own recipe, and most of it goes straight into our staff’s tummies – thats how delicious it is.
White chocolate & raspberry cake
Ingredients
6oz self raising flour
1 teaspoon of baking powder Ganache/ frosting
6oz soft butter/margarine 200g white chocolate
3 eggs 200g double cream
2 tablespoons of milk 100g icing sugar
2.5oz fresh raspberries 30g seedless raspberry jam
method
preheat oven to 180 degrees
combine ALL the ingredients EXCEPT the raspberries and beat for 2 minutes, then pour 2/3 of the mixture
into the cake tin, scatter the fresh raspberries onto the mixture then pour the rest of the batter on top and cook in the oven
for 20-30 mins
Ganache – place chocolate in a bowl over a pot of hot water – ban marie style – melt the chocolate and slowly add the cream until all combined. Leave in the fridge for 2 hours, stirring every so often
Once the ganache has thickened add 100g of icing sugar, mix well and leave to chill in the fridge for another hour.
Take ganache out of fridge add the strawberry jam and mix well. Once the cake has cooled and ganache is ready, spread over cake and decorate with fresh raspberries.