John’s white chocolate & raspberry cake

White chocolate & raspberry cake

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(73 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
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Ingredients

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

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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Kieropastel
24th May, 2015
Simple and quick to make. Once cooled, I put the ganache in the fridge to firm up for an hour or so before spreading. Not sure if I would make this recipe again though as my family found the cake itself a bit too sickly sweet. Might have something to do with the 3 bars of white chocolate!
Amanda83
12th May, 2015
3.05
Very easy to make. However the ganache was a disaster very runny. Don't know where I went wrong, followed method exactly
beth9393
4th Jun, 2015
5.05
The ganache is very runny. I've found the best thing to do is put the hot bowl containing the ganache into icy water (so that the base is touching the water) and stir while slowly letting the icing thicken before using
iamkp
11th May, 2015
5.05
Really tasty, easy and not too sickly. Make sure you use good quality white choc!
claireacluck
28th Apr, 2015
4.05
This went down a storm at work. Lovely cake, although it needed much longer in the oven than suggested, even though I used fresh raspberries.
mevbuitenhuis's picture
mevbuitenhuis
14th Apr, 2015
5.05
This is one of the easiest and nicest cakes I've ever made.....brilliant recipe.....
goldalowden
18th Jan, 2015
was in for 3 hours burnt the top and edges. do not use frozen raspberries
goldalowden
18th Jan, 2015
making this cake now. its been in the oven for 45 minutes and its still not cooked. definatly do not use frozen raspberrys
ymdol1
6th Nov, 2014
I've made this a few times now and it was great every time! I'm still working on getting the ganache right but the cake itself is easy as anything and so good!
Cathyjames74
15th Oct, 2014
This recipe is terrible. There are too many eggs, too much butter and not enough flour. It was the gloupiest mixture I have ever seen, it had the consistency of water! The outcome was truly atrocious, I do not recommend this recipe.

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