White chocolate and raspberry cake with ganache

Recipe from: 12 August 2015
cake,chocolate,berries

Ingredients 11
Servings
Time 00:20
  • 190
    g
    butter
  • 250
    ml
    milk
  • 375
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • 150
    g
    white chocolate, chopped
  • 500
    ml
    (240g) cake flour
  • 7.5
    ml
    baking powder
  • 200
    ml
    fresh or frozen raspberries
  • WHITE CHOCOLATE GANACHE:
  • 100
    g
    white chocolate
  • 100
    ml
    cream
 

Method

60 min
 

Makes 1 cake
Oven temperature: 160ºC

Preheat the oven. Grease a round cake tin and line the bottom with greased baking paper.Place the butter, milk, castor sugar, vanilla essence and chocolate in a small saucepan and heat over a low heat. Stir until smooth and leave aside to cool.


Add the eggs and beat until mixed. Sift the cake flour and baking powder into a mixing bowl, add the chocolate mixture and beat until smooth. Fold in the raspberries. Pour the batter into the cake tin and bake for about an hour or until done when tested with a skewer.

Prepare the ganache: Melt the chocolate and cream, spread over the cooled cake and decorate with chocolate roses.

Words and image:
Home magazine

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Read more on: berries  |  chocolate  |  cake
 

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