Yesterday was my 31st birthday, and what’s a birthday without a bit of cake?! I love an excuse to bake a full-sized cake, and this John Whaite recipe for White Chocolate and Raspberry melting cake sounded like just the right level of luxury.
What you’ll need:
- 200g unsalted butter
- 100g white chocolate
- 4 eggs
- 200g caster sugar
- 200g self-raising flour
- 150g raspberries
For the filling:
- 200g white chocolate
- 250ml double cream
- Melt the butter and white chocolate together in a bowl over a simmering pan of water.
- Allow to cool slightly and then beat in the eggs and sugar with a mixer.
- Sift the flour and fold into the mixture, and then fold in the raspberries (gently).
- Split the mixture evenly between two 20 inch cake tins, greased and lined.
- If you have a regular oven then follow John Whaite’s instructions and bake for 20-25 minutes on 180°C. If you have a dodgy small electric oven like mine then bake on a lower temperature for longer, until golden brown and a skewer comes out clean when inserted into the centre.
- Make a white chocolate ganache filling by melting the white chocolate in 100ml of the double cream in a bowl over a simmering pan of water. Stir until smooth and glossy. Allow to cool slightly before stirring in the rest of the cream. Allow to cool and thicken
- Leave the cakes to cool completely and the ganache to thicken, and then build the cake with the ganache between the two layers. Dust the top with icing sugar.
This was a deliciously rich birthday treat! Possibly my slice was a bit too big with slightly too much of the chocolate ganache oozing out of it, but that’s what birthdays are for, right?
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