John’s white chocolate & raspberry cake

White chocolate & raspberry cake

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

Prep: 20 mins Cook: 25 mins plus cooling

Easy

Cuts into 8-10 slices
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Nutrition and extra info

  • un-iced

Nutrition: per slice (10)

  • kcal540
  • fat34g
  • saturates20g
  • carbs52g
  • sugars39g
  • fibre1g
  • protein7g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g butter, chopped into small cubes, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g white chocolate, broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 4 large eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries, fresh or frozen

For the ganache

  • 200g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 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 1-2 mins, 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 don’t 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Pebbles2731
11th Mar, 2018
5.05
Never fails this cake, love it & so does everyone else.
Badass Bakery's picture
Badass Bakery
30th Jan, 2018
1.3
I made this for the second time today, and instead used 180g of sugar. Last time I used 160g, after reading the comments. I also used Asda White chocolate bars, instead of the Milkybar buttons from last time. It just for not look as good. Sponge looks burnt. Not sure the eating chocolate worked. I am not even sure about sharing it- it looks so unappealing. Last time I had a brilliant cake. I think this recipe is flawed.
LaurenEmma333
21st Jan, 2018
3.8
Really tasty cake however should have read the comments first. No matter what I did I couldn't thicken up the ganache, when I tried to put some on the cake it just ran off (some people here have used less cream, so might try that next time). Also cake did take about 5-10 minutes longer to bake than stated. Ended up whipping cream and using that as a filling and then the ganache became a sort of sauce you drizzled over each slice - worked well! And might be a solution for those who find the cake with ganache filling a bit too sweet.
SallyT.
16th Nov, 2017
3.8
I made this for a neighbourly coffee morning. The mixture is very runny and it took an extra 5 minutes in the oven (30 mints in total). Even so, the texture was a bit heavy and it probably could have done with a little longer but the top was becoming a little too brown. The cakes needed turning in the oven to stop them burning on one side. Oven was set to 160ºc (fan) and they were on the middle shelf. The ganache was also very runny and this needed several hours in the fridge before it would hold its shape, best to allow at least 5 hours. There was a lot of it too so after sandwiching the two sponges together I had enough left over to completely coat the top and sides. I finished it off with sticking flaked almonds around the edge and a few extra raspberries on top. Flavour was good and everyone said they liked it.
Julielincoln
7th Sep, 2017
Hi thinking of making this cake in advance! Has anyone tried freezing it? Was it successful?
beth9393
26th Jul, 2017
5.05
Love this recipe. I've made it several times and it's never gone badly. I usually use less double cream than the recipe states and leave the genache to cool in the fridge for a few hours before using. It's delicious.
Janiegel
21st Jul, 2017
3.8
The cake is so light and delicious. I made the ganache by melting the cream and chocolate as described and left it to cool. Then I added less double cream, (120ml) and whisked it, but it was far too runny. Put it in the fridge to chill and after an hour, it had thickened enough to use it, but it ran over the sides of the cake. I added some to the top too, but there is about half the ganache still in the bowl. I don't mind though, as the cake is just lovely with less ganache. In fact next time, I probably won't bother with it at all, and just whisk some double cream to sandwich it.
freyajane9
25th Jun, 2017
5.05
Absolutely delicious. Baked in 25mins. Ganache very thin but I whisked it to thicken.
patcakes70
11th Jun, 2017
3.8
Made this for the first time although I did change the method and doubled the quantity of raspberries. I melted the chocolate by itself, creamed soft butter with sugar then added the eggs one by one, followed by the chocolate, then flour (Doves farm gluten free) and finally the frozen raspberries. Baked in 25-30 minutes. I followed the tip given by a reader and only used 200ml of double cream. Cake disappeared very quickly and everyone loved it.
ls0488
10th Oct, 2016
3.8
Lovely flavour, it all disappeared very quickly. It takes much longer than 25 mins to cook though, more like 45-50 mins. I made the mistake of taking the first attempt out of the oven to early and it was flat as a pancake, the second attempt was much more successful. I'd also recommend using less cream in the ganache to make it thicker (200ml double cream + 200g white chocolate is better).

Pages

toizy86
12th Jun, 2017
Hello, Could someone tell me if this cake would be ok to decorate with ready to roll icing? Thanks!
goodfoodteam's picture
goodfoodteam
14th Jun, 2017
Thanks for your question. Yes you could although this is designed to be eaten within a day or two so not one to be prepared too far in advance.
sarasara1
18th May, 2015
I would like to make this for my sisters birthday, how far in advance can i make the sponge and keep it unfrozen? Would it keep for three days un-iced? or would the raspberries go soggy? Many thanks
goodfoodteam's picture
goodfoodteam
24th Aug, 2015
Hi sarasara1, thanks for getting in touch. If you need to store it for more than a day or so it would be best to freeze it without the icing. Just take it out of the freezer 24 hours before you want to serve it. 
agent_lime
11th Apr, 2014
could someone tell me if I use frozen raspberries should I unfreeze them before adding into the cake mixture? thanks
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, yes we would defrost the raspberries and drain off all the excess liquid, so it doesn't affect the consitency of the cake, thanks.
Badass Bakery's picture
Badass Bakery
10th Jan, 2018
1.3
Good recipe but I had to make a lot of changes after reading the comments. I got a really great result, everybody in the office loved it, and the recipe has been requested by a few. I will keep this as a regular. Here's what I did differently: - 2 medium eggs and 2 large - 160g sugar (but after tasting, I would go with 170g) - Beat in sugar before eggs (it does curdle, but it all comes back together just fine) - Made eggs into a thick foam before adding to the whisked butter mix - Added both sugar and eggs in gradually (I did it in four parts) - ¼ teaspoon of baking powder in addition to self raising flour - Sieved in the non- sieve flour for extra air - Aggressive folding! - 50% extra raspberries - Reduced ganache ingredients to 100g chocolate and 100ml of cream. - Quickly chilled ganache for 20 mins in freezer before spreading. - Topped with ganache and fresh raspberries. I do think that there should have been more ganache. I wil make 50% more next time.
spike6400
9th Aug, 2015
Put ganache in the fridge for about an hour before putting on cake