I’m not going to lie, I have felt pretty gloomy lately. It’s been hard watching the lockdown easing unfolding around me and knowing that none of it has really applied to my situation. Don’t get me wrong, it has been a wonderful treat being able to finally see my loved ones even from a distance, but I am craving something more in a world that feels a little empty and meaningless.
So it’s no surprise that I have been craving sugary treats; white chocolate to be exact. And who would I be to ignore this in my hormonal, emotional state?! I have taken full advantage of my craving during my weekend baking and I have attempted to bake a white chocolate and raspberry drizzle cake.
White chocolate and raspberries are a wonderful combination; the tart of the raspberries really cuts through the sweetness of the white chocolate for a truly delicious, moist cake that you could easily eat alone in one sitting.
I baked a single layer cake with a white chocolate ganache drizzled on top. But, you could easily double the recipe and split it between two cake tins for a double layer cake sandwiched together with a white chocolate buttercream.
What do I need for the cake?
100g unsalted butter, cut into small pieces
50g white chocolate, broken into pieces
100g caster sugar
100g self raising flour
100g raspberries (I used fresh, but I think frozen will work too, you may just need to adjust the baking time)
For the white chocolate drizzle:
100g white chocolate
100ml double cream
How do I bake the white chocolate cake?
- Firstly, pre-heat your oven to 160 (I have a fan assisted, but it’s gas mark 4, or 180 for an electric oven) and line a cake tin of your choice with grease proof paper. I used a round tin, but you can use whatever you have.
- Place the white chocolate butter into a large mixing bowl with the butter and sit over a pan of gently simmering water until completely melted, stirring occasionally. Remove from the heat when everything is fully melted and set aside for a couple of minutes to cool slightly.
- In a separate bowl, whisk the eggs and sugar together and stir into the chocolate/butter mixture. I was incredibly scared about this step; I didn’t want the warm chocolate mixture to curdle or cook the eggs, but everything was fine! Don’t worry, keep baking!
- Finally, sieve in the flour into the mixture, swirl the raspberries in and gently pour into your prepared cake tin. Bake the cake for around 20-25 minutes, or until golden.
- When you’re happy with your sponge, remove from the oven and allow to cool on a wire rack.
- As your cake is happily baking in the oven, put the remaining white chocolate into a mixing bowl with 60ml of the double cream and sit it over a pan of gently simmering water. Keep stirring the chocolate and cream until it has fully melted and formed a glossy, smooth ganache. Then, leave to cool to room temperature before you beat in the remaining double cream.
- When the sponge and ganache are cooled, generously drizzle the white chocolate over the top of the cake and decorate with raspberries that you may not have already eaten.
- Finally, make a lovely pot of tea, generously slice your cake and indulge in the moment!
I hope you’re all having a wonderful weekend and have found the time to get some baking in!