Raspberry And White Chocolate Cake

Raspberry And White Chocolate Cake

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Course Dessert
Cuisine Irish
Servings 6

Ingredients
  

Cake Mixture:

  • 225 g butter
  • 225 g caster sugar
  • 4 large eggs
  • 225 g self raising flour
  • 100 g raspberry cake
  • 50 g white chocolate

Topping:

  • 200 ml Fresh Cream
  • 100 g white chocolate
  • 100 g raspeberries

Instructions
 

  • Preheat the oven to 170C. grease and line a 2-pound cake tin with parchment paper. Keep aside.
  • Place the butter in a bowl and beat to soften the butter. add the sugar and continue until combine.
  • When this mixture is creamy and fluffy add in the eggs and the flour. If you find the mixture is a little heavy you can add a dessertspoon of milk to loosen it up.
  • Fold in the raspberries and white chocolate. Pour in the cake tin.
  • Bake in the oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool.
  • In the meantime, prepare the white chocolate sauce.
  • In a saucepan, bring to the boil the cream. Remove from the heat and whisk in the white chocolate. Keep aside until cool enough to pour into a thick sauce.
  • Once the cake is cooled, place a few raspberries over the cake and pour over the raspberries.
  • Set aside to cool and enjoy immediately.
Keyword afternoon tea, Cake, Dessert, treat