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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

  • a little icing sugar for dusting
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    Method

    • step 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.
    • step 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.
    • step 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.
    • step 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.
    • step 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 (8)

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    Overall rating

    A star rating of 5 out of 5.8 ratings
    Tracy Boyle-Graves avatar

    Tracy Boyle-Graves

    A star rating of 5 out of 5.

    Made this and it is a delicious cake, didn't change a thing. Just wanted to ask if I wanted to make a 9 inch cake what measurements would I do please?

    amylel9

    A star rating of 5 out of 5.

    I’ve used this recipe a number of times now for birthday and wedding cakes when making semi-naked cakes. It’s really reliable, and bakes and rises well. Usually I’ve doubled the quantities to make two larger cakes. The raspberries keep the cake moist and add a tartness to blance out the white…

    Daniel Pitts avatar

    Daniel Pitts

    question

    Hi I have made this cake before and loved it but my girlfriend dosent like raspberries and strawberries what other fruit can you recommend? thanks

    annacsewell avatar

    annacsewell

    A star rating of 5 out of 5.

    I used this recipe for a father's day cake. However, I used my own recipe for white ganache instead of the one within the recipe. I covered the whole cake with ganache then stuck white chocolate fingers around the side. I used a punnet of raspberries to cover the top, then grated some more white…

    Jazz3790

    question

    Hi, Im wanting to make this as one large cake in a 7" loose bottomed cake tin rather than in two sandwich tins, would this work? and would I need to adjust anything? (cook for longer at a lower temp) Thanks

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