White Chocolate & Raspberry Melting Cake
For the cake
- 200 g unsalted butter room temperature
- 100 g white chocolate
- 4 eggs
- 200 g caster sugar
- 200 g self-raising flour
- 175 g raspberries
- Icing sugar to finish
For the ganache filling
- 200 g white chocolate
- 250 ml double cream
- Preheat the oven to 180°C/160°C fan/gas 4. You will need 2 x 8 inch cake tins greased and base-lined with baking parchment.
- Heat up a pan of water until it is barely simmering.
- Cut the butter into cubes and break the chocolate up into pieces then put in to a large heatproof mixing bowl. Place the bowl over the pan of water and allow the butter and chocolate to melt, stirring occasionally. Once melted, remove from the heat and put to one side for a couple of minutes to cool.
- Once cooled, add the eggs and sugar and beat with an electric mixer until the batter is smooth; this should take a minute or so. Add the flour and fold into the mix with the raspberries.
- Gently pour into the prepared tins, dividing the mixture equally.
- Bake for 20-25 minutes. Once the cake starts to go golden brown and a skewer inserted into the middle of the cake comes out clean remove from the oven and leave to cool.
- Break up the chocolate into pieces and put in a heatproof bowl with 100ml of the double cream. Place over a pan of simmering water and stir until all of the chocolate has melted and you left with a smooth & glossy ganache. Set aside and leave to cool to room temperature.
- Beat in the rest of the cream and leave to cool an thicken, this can take a while so be patient. I often find I'll put it in the fridge to help it thicken quicker as I'm eager to try a slice of the cake.
- Once the cakes have cooled and the ganache has thickened we can sandwich the cakes together with the ganache. Place the bottom cake base-side down and the upper one inverted so that we have a nice smooth top and bottom. Dust with icing sugar and enjoy 🙂