Published On: Wed, May 16th, 2018

White chocolate and raspberry cake

Hot on the tail of World Baking Day, Mike Hawkes of The Bearded Bakery has shared with us another delicious recipe.

This time, we’re going to take a look at how to make a subtle but indulgent white chocolate and raspberry cake. Decorated with chopped pistachio nuts and blue cornflower, this simple decoration still gives your bake a visual edge.  The ideal accompaniment to an ice cold G&T!

White chocolate raspberry cake Bearded Bakery

Prep time: 
Cook time: 
Total time: 
Ingredients:
  • 200g unsalted butter, chopped into small cubes, plus extra for greasing
  • 100g white chocolate, broken into pieces
  • 4 large eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries, fresh or frozen
  • 100g white chocolate
  • 150g unsalted butter, softened
  • 200g icing sugar
  • ½ tsp vanilla extract
  • Full fat milk (potentially a splash)
  • 20g pistachios, roughly chopped or crushed
  • Cornflowers, for scattering

White chocolate raspberry cake Bearded Bakery

Method:
  1. Preheat your oven to 180°C(160°C fan assisted) then grease and line two 20cm cake tins.
  2. Melt the butter with the chocolate slowly in a heat proof bowl over a saucepan of gently simmering water. Don’t let the water touch the bottom of the bowl. Stir continuously until it’s all melted and combined.
  3. Allow to cool for a few minutes.
  4. On a medium setting, whisk in the eggs and sugar, followed by the flour and then finally the raspberries.
  5. Once it has *just* combined, divide evenly between the prepared tins and place in the center of your pre-heated oven.
  6. Bake for 20-25 minutes, until a tooth pick inserted in the center comes out clean.
  7. Melt the white chocolate, using the same method as above.
  8. Beat the softened butter with the sieved icing sugar until creamy.
  9. Add the white chocolate and vanilla and continue to beat on a high speed whipping the frosting until it’s white and creamy. I added a splash of full fat milk to get it to the right consistency, but you may not need to do so.
  10. Cut the domes off of both layers.
  11. Pipe an outer edge onto the bottom layer and spread a good thick layer of buttercream. Sprinkle with small pieces of chopped raspberries if you have any left.
  12. Place the top layer gently on top and roughly cover the top.
  13. Scatter with the crushed pistachios and cornflowers, if using.
  14. Serve with a gin & tonic.

You can see the original recipe over at The Bearded Bakery, along with many other delicious treats. 

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