This cake sounds luxurious and it is! It isn’t too sweet or too sickly like you might think…but it is moorish! The idea for this flavour came about when I was talking to a lady about her wedding cake and we shared our love for white chocolate and respberry cookies. After trailing different recipes, I have come up with a recipe that is perfect every time.
Some recipes I had looked at get you to melt white chocolate into the vanilla sponge, however I found that it left the cake quite stodgy and you couldn’t actually taste the white chocolate in the sponge. I add frozen raspberries to a normal vanilla sponge and I make a thick but creamy ganache for the filling.
For the sponge
6oz self raising flour
60z caster sugar
60z softened butter
1tsp vanilla extract
2 handfuls of frozen raspberries
For the ganache
200ml double cream
420g white chocolate
I tend to make the ganache first as it takes a few hours to cool and set properly. The first time I made it I was to impatient and thought it was the worst thing EVER to make! Turns our it is really simple if you give it time to do its own thing.
In a saucepan, gently heat the cream until it starts to simmer. Keep stiring the saucepan so the cream doesn’t stick and burn at the bottom of the pan. Once the cream is simmering ( this will take a few minutes) turn the heat off and gradually add the white chocolate, a bit at a time.
The heat from the cream will melt the white chocolate, you will notice the colour starts to change and the mixture will instantly start to thicken a little. Once all of the chocolate has been added, give the ganache a final stir.
I usually then transfer the ganache to a plastic container and leave to cool on the side for about an hour. Once the container is cool enough to go in the fridge, cover it and leave it in the fridge for a couple of hours.
Next, make the sponge.
In a bowl, cream the butter and the sugar together until the mixture is light in colour and fluffy. Then gradually add the flour and eggs and keep mixing until all of the ingredients are well combined, make sure you keep scraping around the edges of the bowl. Next, add the vanilla extract and the frozen raspberries ( I tend to keep them in the freezer until I need then, if they start to thaw the colour of the raspberries may bleed into the cake mixture).
Transfer the mixture into 2 round, lined, 8″ tins. Put the tins in the over on gas mark 6 for about 20 minutes. When the time is up, check to see if the sponges are golden brown in colour. If they are, take them out and remove the sponges from the tin and leave to cool on a wire cool rack. If they aren’t, give them another 5 minutes and check again!
Make sure the sponges are completely cool before you try and fill them. Take the ganache out of the fridge about 20 minutes before you want to use it and apply a generous heap to the middle of your first sponge. Cover the sponge to the edges and sandwich the second sponge on top. I would then use the rest of the ganache to cover the top of the sponge and finish it off with fresh raspberries…..or you could grab a spoon and indulge in the left over ganache yourself (yes, I have done this as well).