I really felt like baking the other day, but was at a bit of a loss as to what I wanted to bake. After flicking through a few of my cookbooks I turned to one of my most recent purchases- John Whaite Bakes- picked up for the bargain price of £2.50 from HMV. I remembered that there was one particular cake that really caught my eye when I initially flicked through it, which was the White Chocolate and Raspberry Melting Cake. I am pretty sure that there isn’t a better time of year to bake it than when British raspberries are both in store, and cheap enough to not feel guilty about baking them into a cake rather than devouring them fresh.
The cake was everything I hoped for; a light sponge with sweet pockets of tart raspberry and a creamy chocolate ganache sandwiching it all together. It has been a hit with the people who have tried it! If you are wondering why there is a couple of slices missing, by the time I had made it it was too dark to take photos and we still wanted to try it! So I took these the next day…
It is a well written book with beautiful pictures that has been a pleasure to flick through, and the cake worked brilliantly- expect for a couple of minor mistakes that were more user error than any fault of the recipe (as I will explain below.)
- 200g Butter, at room temperature and cut into chunks
- 100g White Chocolate, broken into pieces (I used Milkybar!)
- 4 Eggs
- 200g Caster Sugar (I used vanilla sugar)
- 200g SR Flour
- 175g Fresh Raspberries
- Icing Sugar for dusting if desired
- 200g White Chocolate, Broken into pieces
- 250ml Double Cream
The first area where I deviated from the recipe was in terms of tin size- you are supposed to use two 8 inch tins which have been greased and lined with baking paper, but I own two 8 ½ inch tins (not sure why!) so I used these instead. They worked fine, but would be a little thinner than the original recipe. So if you have the correct size use it, if your tins are slightly larger or smaller use them- and just keep a closer eye when checking whether or not they are baked.
Preheat oven to 180°C
Put butter and 100g white chocolate in a heatproof mixing bowl above a pan of barely simmering water. Stirring occasionally, let melt together. Remove from heat and allow to cool for a couple of minutes.
Once they have cooled add the eggs and sugar and beat with an electric hand mixer (Or if like me you own a freestanding mixer, but not a hand mixer transfer to mixing bowl and do it with that) Beat it until you have a smooth batter. This may take a couple of minutes. Sift over the flour and fold it in, along with the raspberries.
Pour into the prepared tins, ensuring not to squash the raspberries. Divide the mixture evenly.
Bake the cakes for 20-25 minutes or until a cake tester inserted into the centre comes out clean and the cakes are golden brown. Allow to cool completely on a cooling rack.
To make the ganache put the 200g of chocolate and 100ml of the cream into a heatproof bowl and set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and the resulting mixture is smooth and glossy. Leave until it has cooled to room temperature. Once at room temperature beat in the remaining 150ml of cream.
Allow the ganache to cool and thicken- it will take a while even if using the fridge. Don’t do what I did and use it when it looks like it should be ready. Slightly more set is better than underset. Else it will squish out when you use it (and then you will have to tidy it up when it sets more!) Lesson learned- be more patient.
Sandwich the cooled cakes together with the ganache, lower one base side down, upper one base side up so that you have a smooth top and bottom. If desired dust with icing sugar (I didn’t feel it needed it.)