No image available
Member recipe

White chocolate raspberry cake

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by

Cooking time

Plus cooling

Servings

Serves 1 - 1 Cake

Simply beautiful

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 200g butter, chopped into small cubes, plus extra for greasing
  • 100g white chocolate, broken into pieces
  • 4 large eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries, fresh or frozen
  • For the ganache:
  • 200g white chocolate, chopped
  • 250ml double cream
  • a little icing sugar for dusting

Method

    1. Heat oven to 180C/ 160C fan/ Gas 4. Grease and line the base of 2 x 20cm round loose bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
    2. When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
    3. Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so dont be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
    4. To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
    5. When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
hcraib's picture

This was delicious, moist and went down a treat at my Great British Bake Off final!

isabella1234's picture

I've made this cake for a friend's birthday, it was gorgeous. Thank you for such a wonderful recipe.
My only tip is to leave the ganache in the fridge after it cools; I actually made the cake and ganache the night before, wrapped the cake with cling film after it was cooled so not to dry out and put the whole thing together the next day.
I will definitely make this cake again.

dhmacdonald's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cake! Had to leave mine in for 30mins when baking, also there was enough ganache to do the middle and top. :)

Questions

Tips