Happy valentines day everyone! I'm not usually one for valentines day but this one has been super nice so far. I woke up to a dozen long stemmed white roses which are so beautiful. Anyway Tom is off to work now so I thought I would share the recipe for this amazingly decadent white chocolate and raspberry cake. The smooth creamy white chocolate is such a perfect contrast to the sharpness of the raspberries. This cake does take a little time and patience but is so worth it. Whether you make it for your other half or just to treat yourself (I won't tell!) its sure to be a big hit. The recipe is my own adaptation on Peggy Porschen's white chocolate and passion cake.
For the cake:
125g White Chocolate chopped
225g Caster sugar
60g Light Soft brown sugar
105g unsalted butter softened
2 Large eggs
215g Plain flour
1 tsp baking powder
pinch of salt
For the Chocolate Frosting:
50ml Whipping Cream
70g White chocolate chopped
55g Unsalted Butter softened
55g Icing Sugar
For Filling and Decoration:
A few tbsp raspberry Jam
A punnet raspberries (approx 200g)
Pre-heat the oven to 160 degrees. Prepare 2 20cm sandwich tins by lining with greaseproof paper and grease with butter.
To make the cake mix: Melt the white chocolate, brown sugar and 85g of the caster sugar in a deep pan until boiling stirring with a spatula.
Place the butter and remaining caster sugar in a mixing bowl until pale and fluffy. Beat the eggs lightly in another bowl and add to the butter mixture whisking quickly. Sift the flour, baking powder and salt into the mixture and mix together until combined.
Slowly pour the chocolate mixture into the butter mix, mixing at a medium speed until well combined. Pour the mixture in the cake tins.
Bake for around 30 minutes depending on your oven. The top should be golden brown and the cake should have shrunk away from the sides. Once baked leave to cool completely.
For the buttercream: Place the cream in a pan and heat till it is just simmering. Add the white chocolate in and reduce heat, whisk until smooth and remove from heat. Once combined leave to cool to room temperature. Place butter and sugar in a mixing bowl and cream together. Add to the chocolate ganache one spoon at a time and mix well.
Make the cake: Finally! (I promise this recipe is worth it!) Take one of the sponge layers and spread a generous amount of raspberry jam all over the top. Chop a handful of the raspberries and scatter all over the jam. Place the other sponge carefully on top. Take a palette knife and smooth the frosting all over the top and sides. Decorate with raspberries around the edges and a few on top.
Enjoy! Send me some piccies of your creations and I may feature some on instagram :)