Raspberry And White Chocolate Cake
Ingredients
Cake Mixture:
- 225 g butter
- 225 g caster sugar
- 4 large eggs
- 225 g self raising flour
- 100 g raspberry cake
- 50 g white chocolate
Topping:
- 200 ml Fresh Cream
- 100 g white chocolate
- 100 g raspeberries
Method
- Preheat the oven to 170C. grease and line a 2-pound cake tin with parchment paper. Keep aside.
- Place the butter in a bowl and beat to soften the butter. add the sugar and continue until combine.
- When this mixture is creamy and fluffy add in the eggs and the flour. If you find the mixture is a little heavy you can add a dessertspoon of milk to loosen it up.
- Fold in the raspberries and white chocolate. Pour in the cake tin.
- Bake in the oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool.
- In the meantime, prepare the white chocolate sauce.
- In a saucepan, bring to the boil the cream. Remove from the heat and whisk in the white chocolate. Keep aside until cool enough to pour into a thick sauce.
- Once the cake is cooled, place a few raspberries over the cake and pour over the raspberries.
- Set aside to cool and enjoy immediately.
