White Chocolate & Raspberry Cake

White Chocolate & Raspberry Cake
I’m all about keeping it rustic, with some simple frosting and a scattering of something on top. This cake is covered with crushed pistachios and blue cornflowers, and there are fresh raspberries with the frosting in the middle.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 1 cake
White Chocolate & Raspberry Cake


For the Cake

  • 200g unsalted 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 Buttercream

  • 100g white chocolate
  • 150g unsalted butter, softened
  • 200g icing sugar
  • ½ tsp vanilla extract
  • Full-fat milk (potentially a splash)

For decoration

  • 20g pistachios, roughly chopped or crushed
  • Cornflowers, for scattering

How to make

  1. Preheat your oven to 180°C(160°C fan assisted) then grease and line two 20cm cake tins.

  2. Melt the butter with the chocolate slowly in a heatproof bowl over a saucepan of gently simmering water. Don't let the water touch the bottom of the bowl. Stir continuously until it's all melted and combined.

  3. Allow to cool for a few minutes.

  4. On a medium setting, whisk in the eggs and sugar, followed by the flour and then finally the raspberries.

  5. Once it has just combined, divide evenly between the prepared tins and place in the centre of your pre-heated oven.

  6. Bake for 20-25 minutes, until a toothpick inserted in the centre, comes out clean.

For the frosting

  1. Melt the white chocolate, using the same method as above.

  2. Beat the softened butter with the sieved icing sugar until creamy.

  3. Add the white chocolate and vanilla and continue to beat on a high speed whipping the frosting until it's white and creamy. I added a splash of full-fat milk to get it to the right consistency, but you may not need to do so.

To assemble

  1. Cut the domes off of both layers.

  2. Pipe an outer edge onto the bottom layer and spread a good thick layer of buttercream. Sprinkle with small pieces of chopped raspberries if you have any left.

  3. Place the top layer gently on top and roughly cover the top.

  4. Scatter with the crushed pistachios and cornflowers, if using.

  5. Serve with a gin & tonic.

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