Name: White chocolate and raspberry cake with ganache
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: 190 g butter; 250 ml milk; 375 ml castor sugar; 5 ml vanilla essence; 150 g white chocolate chopped; 500 ml flour; 7.5 ml Baking powder; 200 ml raspberries fresh or frozen; 100 g white chocolate; 100 ml cream

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Ingredients (10)

190 g	butter
250 ml	milk
375 ml	castor sugar
5 ml	vanilla — essence
150 g	white chocolate — chopped
500 ml	flour
7.5 ml	Baking powder
200 ml	raspberries — fresh or frozen

White Chocolate Ganache:

100 g	white chocolate
100 ml	cream

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Method:

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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