White Chocolate Raspberry Griddlecakes

 



Ingredients


For the White Chocolate Cake:


220g white chocolate, chopped

180g butter, chopped

185ml cold water

155g caster sugar

2 eggs, lightly whisked

150g self-raising flour, sifted

115g plain flour, sifted

For the Raspberry Sauce:

1 cup frozen raspberries

For the White Chocolate Ganache:


260g white chocolate, chopped

80ml thickened cream


Instructionsd


Step 1 – Preheat your oven to 160°C. Grease and line a 20cm round cake pan.

Step 2 – Place white chocolate, butter and water in a medium saucepan over low heat for 5 minutes or until chocolate has melted. Stir the mixture occasionally while it’s melting. Remove from heat and leave for 5 minutes to cool slightly.

Step 3 – To the melted chocolate mixture in the saucepan, add sugar and eggs and stir until just combined. Add flours slowly, stirring well between each addition. Once all flour is added stir until well combined. Pour mixture into lined pan and bake for 60 minutes or until a few crumbs still cling to a skewer inserted into cake. Allow to cool in the pan for 30 minutes and then turn onto a wire rack to cool completely.

Step 4 – To make the white chocolate ganache, place chocolate and cream in a heatproof bowl over a saucepan quarter-filled with simmering water. Don’t allow the bowl to touch the water while you’re melting the chocolate. Stir with a spoon until smooth. Remove from heat and allow to cool in the refrigerator for an hour, stirring occasionally. The mixture should be thick but still spreadable.

Step 5 – To make the raspberry sauce, place raspberries in a small saucepan over medium heat until thawed through. Mash raspberries with a fork to break up and create a sauce. Leave some larger pieces of raspberry for variety. Taste test to ensure raspberries are not too tart – add a small amount of castor sugar to taste if required. Allow sauce to cool completely.

Step 6 – Once the cake has completely cooled, slice the cake horizontally to make two layers. Place bottom layer onto a plate or cake stand. Spread bottom layer with one-third of ganache and one third of the raspberry sauce. Top with other cake layer and remaining ganache and raspberry sauce.

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