White chocolate & raspberry layer cake
Serves: 4-6 Prepare: 20 minutes Cook: 15 minutes
- for the sponge:
- 300g self-raising flour
- 300g softened butter
- 275g caster sugar
- 5 eggs
- 1 tsp vanilla essence
- for the white chocolate frosting:
- 250g white chocolate
- 150g softened butter
- 250ml double cream
- 100g icing sugar
- for the raspberry coulis:
- 175ml fresh or frozen raspberries
- 50g sugar
- fresh raspberries
- approx. 50g white chocolate curls to decorate
Not the most slimming way to enjoy raspberries, but somehow white chocolate doesn't seem as sinful as the dark stuff. I used 3 sandwich tins to make the layers, but it works just as well with 2x20cm tins.
- Pre-heat oven to gas 4 (180°C) and line the cake tins.
- Follow the sponge recipe for the gooseberry and elderflower cake, substituting vanilla essence for the lemon juice. If using 3 tins, reduce the baking time to 15 mins.
- To make the coulis, heat 175g fresh or frozen raspberries with 50g sugar and bubble in the pan to reduce slightly. Cool/refrigerate until needed.
- To make the chocolate frosting, melt the white chocolate and leave to cool slightly. Cream together the butter and icing sugar until light and fluffy. Whip the double cream lightly and fold in the white chocolate and butter and icing sugar mix.
- Once the cakes have cooled, spread chocolate filling and coulis on the bottom layer(s), sandwich together and cover with more frosting. Decorate with white chocolate curls and fresh raspberries. Make the curls by melting some chocolate, spreading onto greaseproof paper and then, once hardened, 'shaving' into curls with a flat knife or peeler.
Photographs: David Merewether