Sunday, 21 April 2013

Sunday Sweets #26 Raspberry & White Chocolate Cake

I wanted to bake something more cakey and less heavy going than my recent bakes so when I found these freeze dried raspberry pieces in Sainsbury's I decided that it also needed to be raspberry flavoured to give me an excuse to buy and use them.  I love raspberry and white chocolate cupcakes so decided to make a full on cake using fresh raspberries rather than just raspberry jam.  We ate it last week when some family came to visit and it was rather good.


200g butter
100g white chocolate
175g caster sugar
1/2 tsp vanilla extract
4 eggs
200g self raising flour
200g raspberries

For the ganache

180ml double cream
200g white chocolate


Heat the oven to 180c  /  Fan 160c  /  Gas 4

Grease and line two 8" tins

Melt the butter and chocolate together and allow to cool for 1-2 minutes

Beat in the sugar, vanilla and eggs

Fold in the flour and the raspberries

Split between the two tins and level the top

Bake for 20-25 minutes until golden and a skewer comes out clean

Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool

To make the ganache melt the chocolate and 80ml cream.  Once melted allow to cool and thicken before beating in the remaining cream.  Beat til it becomes light

Sandwich the sponges together with the ganache, top with the freeze dried raspberries and a sprinkle of icing sugar and enjoy!



  1. This looks delicious, I love raspberries with chocolate - so yummy in brownies instead of walnuts!

  2. that cake looks heavenly, can you send me some in the post???

  3. OMG that looks absolutely amazing!

  4. Ooh this looks lovely! I'm thinking of doing a nice big cake of some sort this weekend xx

    Lucy Loves To Blog

  5. Cake looks absolutely delicious - and I love your cake tin as well!

    I have lots of raspberries in the freezer, might try making this at the weekend and see if it works with frozen raspberries. If it doesn't it'll have to become a pudding-style dessert instead... :-) x


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