I love an excuse to bake a full-sized cake, and this John Whaite recipe for White Chocolate and Raspberry melting cake sounded like just the right level of luxury.
- 200g unsalted butter
- 100g white chocolate
- 4 eggs
- 200g caster sugar
- 200g self-raising flour
- 150g raspberries
For the filling:
- 200g white chocolate
- 250ml double cream
The method:
- Melt the butter and white chocolate together in a bowl over a simmering pan of water.
- Allow to cool slightly and then beat in the eggs and sugar with a mixer.
- Sift the flour and fold into the mixture, and then fold in the raspberries (gently).
- Split the mixture evenly between two 20 inch cake tins, greased and lined.
- If you have a regular oven then follow John Whaite’s instructions and bake for 20-25 minutes on 180°C. If you have a dodgy small electric oven like mine then bake on a lower temperature for longer, until golden brown and a skewer comes out clean when inserted into the centre.
- Make a white chocolate ganache filling by melting the white chocolate in 100ml of the double cream in a bowl over a simmering pan of water. Stir until smooth and glossy. Allow to cool slightly before stirring in the rest of the cream. Allow to cool and thicken
- Leave the cakes to cool completely and the ganache to thicken, and then build the cake with the ganache between the two layers. Dust the top with icing sugar.