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.