Ingredients
- 140g white chocolate
- 350ml milk
- 170g butter
- 250g granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 365g plain flour
- 2 1/2 tsp baking powder
- pinch of salt
- 175g frozen raspberries
Sponge
- 140g white chocolate
- 350ml milk
- 170g butter
- 250g granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 365g plain flour
- 2 1/2 tsp baking powder
- pinch of salt
- 175g frozen raspberries
Ganache Buttercream
- 200g white chocolate
- 250ml double cream
Warm the milk and white chocolate together until combined.
Beat your butter and sugar together until fluffy. Add your eggs one at a time and follow with your milk mix and vanilla. Fold in your plain flour, baking powder, bicarbonate of soda and salt until it is a smooth batter. Lastly, fold in your raspberries so they don’t bleed into your batter.
Grease and line two cake tins. Divide your mixture between the tins, smooth them out and bake in the centre of a preheated oven at 180°C/350°F/gas 4 for 40-45 minutes or until the cake is golden.
For the icing and mix your icing sugar and vanilla and slowly start to add the water. It should be just enough water to make a thick pourable glaze but feel free to hold back from using all of it or loosen it with more if you need to.
Drizzle over the cake, once it’s cooled, letting it drip down the sides. This is proper food porn, isn’t it! Finish with sprinkles and you have nostalgia extraordinaire!
To make the ganache, set 100ml double cream and your white chocolate over a bain-marie. Once it has melted and combined, leave it to cool to room temperature before whipping in the rest of your cream to a thick ganache. Use this to sandwich the cooled sponges. Finish with fresh raspberries and icing sugar for decoration!