Layered Rasberry and White Chocolate Cake Recipe

Ingredients

Sponge Cake
• 225g butter, at room temperature
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 tsp baking powder
For The Filling
• 750g white chocolate, chopped
• 1 cup (250ml) pure (thin) cream
• 1/2 cup (165g) good-quality raspberry jam
• Freeze-dried

Directions

To Make The Sponge Cake:
1. Preheat the oven to 180°C and grease 2 x deep, 20cm round cake tins.
2. Beat butter and sugar together with an electric mixer until pale.
3. Add the eggs one at a time, beating well after each addition.
4. Add in the flour and baking powder and beat until just combined
5. Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
6. Cool on a wire rack before assembling.
To Make Ganache:
7. Place the chocolate and cream in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water), stirring until smooth and melted.
8. Remove bowl from heat and cover with plastic wrap. Chill, stirring occasionally, for 1 1/2 hours or until it reaches a thick spreadable consistency.
9. Use 1/3 of the ganache for the filling . (The remaining ganache would be used to ice the cake)
To Assemble:
10. To assemble the cake, trim the top of the cooled cakes to level, then slice each cake in half horizontally.
11. Place one cake layer on a serving plate, and spread with one-third of the ganache filling, then top with 2 tbs jam. Repeat layering two more times, finishing with a final layer of cake.
12. Using a palette knife, spread remaining ganache icing over the top and sides of the cake. Decorate the cake with freeze-dried raspberries, then serve.