During this grim rainy Sunday in London I decided to get my bake-on and make this lovely White Chocolate and Raspberry cake filled with white chocolate ganache. I used one of John Whaite's recipes who for those of you not in the know won the Great British Bake-Off back in 2012.
You can find the full recipe here but below I have done a little story board of how I made this cake.
Ingredients
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| L-R: Butter, White Chocolate, Eggs |
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| L-R: Caster Sugar, Self-Raising Flour, Raspberries |
For the filling you will need more white chocolate and some double cream!
Method
Line your baking tins, pre-heat your oven and melt the butter and chocolate together.
Beat together the melted butter & white chocolate, eggs and caster sugar before gently folding in the flour.
Carefully fold in the raspberries taking care not to break them and then spilt the mixture equally between the lined tins.
Bake in the oven until golden brown and turn out onto a cooling rack.
To make the white chocolate ganache melt white chocolate and double cream together. Let it cool to room temp and then beat more double cream into it until it's thick and creamy.
Assemble the cake by topping one layer with the ganache and then sandwiching the other one on top.
Finish off with a sprinkling of icing sugar!
This turned out quite yummy!
I was a bit worried about the amount of white chocolate in it but the raspberries cut through the sweetness nicely.
This is one I'll definitely be baking again!
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