Sunday, 27 October 2013

Raspberry and White Chocolate Cake

I made this cake a few days and, oh my it was soo so good! So good that there was no way i could not share it! The cake consists of a raspberry and white chocolate sponge, a white chocolate ganache to fill and top the cake and fresh raspberries to decorate on the top.

200g Butter
100g White Chocolate
4 Eggs
200g Caster Sugar
200g Self-Raising Flour
200g Frozen Raspberries

For the ganache: 
350g White Chocolate
100g Whipped Cream

1) Heat the oven to 180°C / 160C fan / Gas Mark
2) Grease and line the base of two 20cm round cake tins.
3) Melt the butter and chocolate together, either in the microwave or in a bowl over a pan of barely simmering water. Once melted, allow to cool for 1-2 minutes
4) Beat in the eggs and sugar
5) Fold in the flour and raspberries
6) Pour the mixture into the tins and bake for 25-30 minutes until golden brown and a skewer inserted into the centre comes out clean (note, the raspberries may leave residue on the skewer when pulled out due to their juiciness)

To make the ganache - 
1) Melt the chocolate, either in the microwave or in a bowl over a pan of barely simmering water
2) Boil the cream in a pan
3) Take the cream of the heat and gradually add the chocolate, stirring continuously until you are left with a smooth glossy ganache. Leave to cool to room temperature  

Once the cakes and ganache have cooled, sandwich them together with the chocolate ganache and coat the top with it also. Randomly pile the berries in the center of the cake and dust a small amount of icing sugar on the top.

Lots of Love, Melissa xx

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