Cakes and desserts

White chocolate and raspberry cake

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White chocolate and raspberry cake

  • Prep Time: less than 30 mins
  • Cook Time: 30 mins to 1 hour
  • Total Time: 19 minute
  • Yield: 10 1x
Scale

Ingredients

175g/6oz unsalted butter, softened, plus extra for greasing

175g/6oz golden caster sugar

225g/8oz self-raising flour

¼ tsp baking powder

3 medium free-range eggs

100g/3½oz plain yoghurt

1 tsp vanilla extract

pinch salt

75g/2¾oz white chocolate, finely chopped

125g/4½oz raspberries, plus a few extra to decorate (optional)

For the icing

100g/3½oz white chocolate

250g/9oz cream cheese

75g/2¾oz icing sugar

Instructions

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper.

2. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries.

3. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely.

4. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat.

5. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined.

6. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days.

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