Birthday cake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, white chocolate, large egg, caster sugar, self-raising flour, raspberries, white chocolate, double cream and icing sugar.
White chocolate & raspberry cake
Course: Birthday cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Butter: 200g butter, chopped into small cubes, plus extra for greasing
- Caster Sugar: 200g caster sugar
- Self Raising Flour: 200g self-raising flour
- Large Egg: 4 large eggs
- Double Cream: 250ml double cream
- Raspberries: 175g raspberries, fresh or frozen
- Icing Sugar: a little icing sugar, for dusting
- White Chocolate: 100g white chocolate, broken into pieces
Directions
- 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.
- 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.
- 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.
- 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.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
