Name: White chocolate and raspberry cake with white chocolate ganache
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 190.00 g butter; 250.00 ml milk; 375.00 ml castor sugar; 5.00 ml vanilla essence; 150.00 g white chocolate chopped; 2.00 eggs; 500.00 ml flour cake; 7.50 ml Baking powder; 200.00 ml raspberries fresh or frozen; 100.00 ml cream

Recipe Disclaimer

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Ingredients (10)

190.00 g	butter
250.00 ml	milk
375.00 ml	castor sugar
5.00 ml	vanilla — essence
150.00 g	white chocolate — chopped
2.00	eggs
500.00 ml	flour — cake
7.50 ml	Baking powder
200.00 ml	raspberries — fresh or frozen

White Chocolate Ganache: white chocolate

100.00 ml

cream

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Method:

Oven temperature:160 °C
1. Preheat the oven. Grease a round cake tin and line the bottom with greased baking paper.

2. 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.

3. 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.

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