White chocolate & raspberry cake

Recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Prep: 20 mins

Cook: 25 mins plus cooling

Ingredients

200g butter, chopped into small cubes, plus extra for greasing
    100g white chocolate, broken into pieces
    4 large eggs
    200g caster sugar
    200g self-raising flour
    175g raspberries, fresh or frozen

For the ganache

    200g white chocolate, chopped
    250ml double cream
    a little icing sugar, for dusting

For the ganache

200g good quality dark chocolate, as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar

PROCEDURE

Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
    When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
    Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
    To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
    When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

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