White chocolate and raspberry cake with white chocolate ganache

Prep Time: 20
Servings: 20
Cooking Time: 60
  • 190.00g - butter
  • 250.00ml - milk
  • 375.00ml - castor sugar
  • 5.00ml - vanilla essence
  • 150.00g - white chocolate, chopped
  • 2.00 - eggs
  • 500.00ml - cake flour
  • 7.50ml - baking powder
  • 200.00ml - fresh or frozen raspberries
  • 100.00g - White Chocolate Ganache: white chocolate
  • 100.00ml - cream
A luxurious cake.
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.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24
Show Comments ()

April 2023

Read your favourite magazine here.
Read now