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White Chocolate & Raspberry Cake
Ingredients
For the Cake
350g Plain flour
10ml Baking Powder
5ml Salt
175g Unsalted Butter, softened
300g Sugar
3 Eggs
300ml Buttermilk
5ml Vanilla extract
100g White chocolate, chopped
150g Frozen raspberries
For the Topping
100g White chocolate, meltd
100ml Double cream
75 g Butter, softened
150g Icing sugar, sift

Method
The Cake
- Preheat oven to 180ºC
- Grease a bundt cake tin really well and dust with flour
- Sift flour, baking powder and salt together
- Cream butter and sugar and add eggs one at a time. Mix until well combined
- Add buttermilk and vanilla extract to butter mixture and combine well
- Mix wet ingredients into dry ingredients.
- Stir the chopped chocolate into the batter and then gently forld the frozen berries in, taking care not to crush them too much
- Pour batter into greased cake tin and bake for around 60 minutes until a cake tester inserted comes out clean
The Topping
- Melt chocolate in microwave in 30 second bursts at medium power, allow to cool
- Whisk cream until stiff, but take care not to over whisk so that it becomes lumpy
- Cream butter and icing sugar together.
- Fold the chocolate and cream into the icing and combine until smooth
Decorate
- Spread the topping onto cooled, out turned cake and decorate with fresh raspberrie and fresh mint leaves
Note
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