Recipes
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