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Raspberry & White Chocolate Cake

Posted on March 28, 2015 in Recipes

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Fancy trying something a little different this Easter? What about a true show stopper...a triple layer Raspberry and White Chocolate sponge cake. It's very sweet, very indulgent and (don't tell anyone!) very easy.

Firstly you'll need three 20cm cake tins, lined and/or greased depending on what you have. I use the pushpans from Lakeland that don't require either and are a complete doddle.

To make the cake you'll need:

160g butter, softened

560g caster sugar

480g plain flour

2 tbsp baking powder

1/2 tsp salt

480ml whole milk

4 large eggs

2 tsp vanilla extract

200g white chocolate

330g fresh raspberries

For the frosting:

400g white chocolate

480ml double cream

100g cream cheese

70g caster sugar

165g raspberries

Preheat your oven to 190C.

Beat the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles breadcrumbs.

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In a separate jug whisk together the eggs, milk and vanilla extract and slowly add this to the flour mix on a low speed. Be careful not to over mix this - less is definitely more at this stage. I tend to mix just enough with my kMix to incorporate all the ingredients and then stir the final bit by hand, scraping down the sides of the bowl and making sure I have all the pesky bits that are stuck to the bottom of the bowl.

I used Green & Black's white chocolate with vanilla and I'd definitely recommend using a good quality chocolate. White chocolate especially can suffer from being overly sweet and greasy so you'll reap the benefits of spending more when you taste the finished cake. Out of the 200g of white chocolate you need to take some for decorating your finished cake. I find it easiest to just do the shavings now and store in the fridge until needed so using about 25-30g of one bar make little chocolate curls using a peeler.

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With the rest of the chocolate, chop it into decent size chunks. It does still melt into the sponge but I find the finished result more pleasing - little pools of melted chocolate within the sponge - than if you grate the chocolate in. Stir the white chocolate shards and raspberries into the cake batter and divide equally between your three cake tins.

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Bake for 50-55 minutes or until the sponges are golden brown and a skewer comes out clean. Once out of the oven leave them to cool in the cake tins before placing them on a cake rack to cool completely before icing. I like to leave them a good few hours as any hint of warmth left in the cake will melt your frosting...not good.

To make the white chocolate frosting, first of all melt your white chocolate. I am very brave and do this in a saucepan over a very, very low heat but you can also pop it in the microwave or over a bain marie. Whilst the chocolate is melting whisk the double cream to form soft peaks. In a separate bowl beat the cream cheese and caster sugar together, adding the chocolate once it has melted. Fold the whipped cream into the chocolate mix and you'll have the most deliciously sweet white chocolate frosting known to man.

When icing the cake I put a fairly stingy amount between the sponge layers. I do this for two reasons, firstly I think you need to have lots of the raspberry encrusted sponge in each mouthful to counteract the tooth aching sweetness of the white chocolate frosting and secondly I like having heaps of the frosting to decorate the cake.

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Spread the rest of your frosting over the sides and top of the cake. I should pretend that the rustic look of my finished cake is a choice...it is a choice insofar as I am utterly useless at getting a smooth finish and so thoroughly embrace the slightly more unkempt look (and attitude, it has to be said, I adopt in most aspects of my life). Finish the cake with a pile of fresh raspberries and your white chocolate shavings.

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If you wanted to up the Easter-factor you could decorate the cake with mini eggs or I've seen very cute little chick decorations...it would be like they were playing in the Easter snow. Oh...wrong celebration. Maybe stick with eggs. Either which way, I'm sure this beautiful cake will go down well with all your family and friends. I know mine did...

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