Another recipe! Arn’t you guys lucky!
I made this on the last weekend of April when I had made my #12MonthBOC and had spare raspberries so went on the search for something yummy to make, which I haven’t made before.
It was on my search I discovered a recipe for a white chocolate and raspberry cake on BBC Good Food, by John Whaite.
Recipe from BBC Good Food. Click here for original.
I adapted the recipe slightly as I made white chocolate butter cream for the centre as I didn’t have double cream for the gnache. The cake however is all of John’s recipe and safe to say it was delicious!
- Sandwich Tins (2x 20cm round tins)
- Mixing Bowl
- Measuring Jug
- Electric Whisk
- Bowl (heatproof to fit onto of saucepan)
- Cooling Rack
- Pallet Knife
For the Cake:
- 200g Butter (chopped into cubes)
- 100g White Chocolate
- 4 Large Eggs
- 200g Caster Sugar
- 200g Self Raising Flour
- 175g Raspberries
For the buttercream icing:
- 100g White chocolate
- 175g Softened Unsalted Butter
- 100g Icing Sugar (sifted)
1. Pre-heat your oven to 160 degrees (fan) and prep your sandwich tins. To do this I simply rubbed them with butter and added a bit of flour to cover the butter.
2. Put the butter and chocolate into a heatproof bowl and set over a pan of simmering water. Allow to melt slowly, don’t forget to stir.
3. When melted remove from the heat and allow to cool for 1-2 minutes. Then I used my kitchen aid and added the melted mixture along with the eggs and sugar and mixed together.
4. Once combined I turned off the mixer, added in the flour and raspberries and folded in using a spoon.
5. Then once all combined together, pour the mixture into the two tins and bake in the oven for 20-25 minutes (or until golden brown and a skewer comes out clean).
6. Once removed from the oven, allow to cool in the tin for 10 minutes before removing and allowing to cool completely on a wire rack.
7. To make the buttercream, I used my electric stand mixer to beat my softened butter until smooth. Meanwhile I heated the white chocolate in a heatproof bowl over a saucepan of simmering water.
8. Once melted I added the chocolate into the mixer and then whisked together until smooth. Then slowly add in the icing sugar until fully combined.
9. Once the cake mixture is cooled smooth the buttercream onto half of the cake and then add the top of the cake. Dust slightly with icing sugar just before serving.
In this cake I also cut some raspberries in half and added them into the centre also just for another added layer.
There we have it a delicious cake.
I mean John Whaite created a great recipe here. I have to be honest, its got to be the weirdest cake mixture I have made for a long time, yet it has to be the most enjoyable. I got so many compliments from this cake I will be making it again. 110%.
If your on the hunt for a simple, delicious recipe look no further. Hands up to John Whaite for creating this beauty!
Have you made it?
Until next time!