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Raspberry and White Chocolate Cake
Raspberry and white chocolate. A pairing so good it deserves its own showstopper. This ‘naked cake’ recipe from She Who Bakes looks elegant and tastes delicious.
Raspberry and white chocolate. A pairing so good it deserves its own showstopper. This ‘naked cake’ recipe from She Who Bakes looks elegant and tastes delicious.
Prep time
45 minutes
Cooking time
35 minutes
Servings
14
Difficulty
Medium
Ingredients
For the cake
300g self-raising flour
300g caster sugar
300 grams Stork
85g plain flour
5 eggs
150g melted white chocolate
For the raspberry buttercream
200 grams Stork
600g icing sugar
3 tablespoons seedless raspberry jam
To decorate
Fresh raspberries
75g melted white chocolate
Instructions
how_make
Grease three 8 inch/20cm sandwich tins and preheat the oven to 160C/140C fan/Gas mark 3.
Cream together the Stork and caster sugar.
Add in the eggs and mix well.
Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding).
Split between the tins and bake for 35-40 minutes or until a skewer comes out clean
Make the buttercream by mixing the Stork and icing sugar until it combines. Then add in the raspberry jam and mix on a high speed for 3-4 minutes.
Spread a nice thick layer of raspberry buttercream over one of the cakes.
Place another cake on top and repeat by spreading a layer of buttercream over the second cake.
Then top with the final cake and spread a little buttercream over the top layer and continue to spread it over the sides.
Using a pallet knife, start to take the buttercream off, we only want a thin layer left on the outside. Keep spreading until you have a nice, clean finish.
