raspberry + white chocolate cake

I’m back home for the weekend and life is good. The sun has shone all day, I’ve been shopping with my mum, and now the cat has fallen asleep on my lap. Guess I’m not going anywhere for a while…

It’s amazing just how quickly you can slot back into it all. It’s like I’ve never been away!

I baked this raspberry and white chocolate cake for my housemate’s birthday a couple of days ago, and I’m really pleased with how it turned out. I was a little worried that it’d be overpoweringly sweet, but a layer of raspberry jam and more raspberries on top balance out the sugar nicely.

And hey – look! Chocolate curls! I’ll be making them again, for sure. They were fairly simple to do and I love how they look all piled up in the centre.

This was a great cake for a special occasion, but if you’re wishing for warmer days, this may be just the thing…

This recipe is adapted from John Whaite’s.


Raspberry and white chocolate cake:

  • 200g butter
  • 100g white chocolate
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 175g fresh raspberries


  • 90g raspberry jam {to sandwich the cakes}
  • 100g white chocolate {to make chocolate curls}
  • Raspberries

White chocolate ganache:

  • 200g white chocolate
  • 200ml double cream


Preheat your oven to 180 degrees Celsius (160 degrees for fan-forced), and line two circular cake tins with greaseproof paper. 
Melt the butter and chocolate together in a heat-proof bowl on top of a pan of simmering water. Stir occasionally. Remove from heat, and allow to cool for a few minutes.
Add the sugar and eggs, and beat well for 2-3 minutes using an electric whisk. 
Sift in the flour and fold through the mixture. Finally, add in the raspberries and mix through gently.
Divide the mixture between the cake tins, and bake for approximately 30-35 minutes. {NB. the original recipe says 20-25, but one of mine took around 40. Keep watching and checking with a skewer/toothpick to see if they’re done}

Leave to cool for 10 minutes, before taking them out of their tins to cool completely.

The ganache and jam part:

Break up the chocolate into small pieces, and melt in a heat-proof bowl over a pan of simmering water. 
Once completely melted, remove the bowl from the heat, pour in the cream and mix well. Return it to the double-boiler for a minute or two if it’s too thick.

Put one cake layer on a serving plate, spread the jam on top, and add the second.
{I find heating up the jam (for 10 seconds or so in the microwave) makes it a little easier to spread. I also aim to leave a centimetre’s gap around the edge, so the jam doesn’t come through when you put the second layer on top of the first}

Using a small portion of ganache, lightly coat the whole cake and leave to set somewhere cool. Return the rest of the ganache to the fridge.

Making chocolate curls:

Whilst you’re waiting for the ganache to thicken up and the crumb coat to set (always seems to take aaaaaaages…) you can procrastinate by making chocolate curls…
Melt 100g of chocolate in the microwave/in a double boiler. Pour onto the base of a clean baking tray and leave to set in the fridge for 15-20 minutes. 
Using a knife/vegetable peeler, scrape along the surface of the chocolate. Go away from you and at a slight angle, to form little curls. You can put a damp tea towel underneath the baking tray to steady it. Collect them altogether in a dish, and put in the fridge until you need them. 
{I experimented using a few different kitchen utensils, but I found a sharp knife and vegetable peeler were best. The knife makes long, thin curls, and the peeler makes shorter, rounder ones – so I thought a mix of both looked nice.}

Putting it all together:

When the ganache is thick enough (about the consistency of Nutella), spread it all over the cake. If you’re going to serve it straight away, go ahead and add the raspberries now – otherwise, they will ‘bleed’ their colour onto the ganache and go a bit soggy.
I had a few hours between decorating and serving, so I iced the cake in its second layer of ganache, and then put it in a cool spot until we got back from the pub 😛
Arrange the chocolate curls in a very graceful ‘heap’ in the centre of the cake, and put raspberries round the outside to finish. I’ve seen freeze dried raspberry pieces in some shops, so if you had those I think they’d look really lovely amongst the white chocolate.

3 thoughts on “raspberry + white chocolate cake

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