Nigella Raspberry And White Chocolate Cake

This delicious Nigella Raspberry and White Chocolate Cake is a simple yet indulgent treat. With a moist, buttery texture and a rich chocolate ganache, it’s perfect for any occasion. The combination of fresh raspberries and creamy white chocolate makes it irresistibly tasty, and you can easily adapt it with different berries or chocolate!

Ingredients Needed

• 200g (7oz) butter, chopped into small cubes, plus extra for greasing
• 100g (3.5oz) white chocolate, broken into pieces
• 4 large eggs
• 200g (1 cup) caster sugar
• 200g (1 1/2 cups) self-raising flour
• 175g (1 1/2 cups) raspberries (fresh or frozen)
• 200g (7oz) white chocolate, chopped
• 250ml (1 cup) double cream
• A little icing sugar, for dusting

How To Make Raspberry And White Chocolate Cake

1. Prepare the oven and cake tins: Heat the oven to 180°C/160°C fan/gas 4 (350°F). Grease and line the base of two 20cm (8-inch) round, loose-bottomed cake tins.
2. Melt the butter and chocolate: Place the butter and 100g (3.5oz) of white chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until melted.
3. Mix the batter: Remove the bowl from the heat and allow it to cool for 1-2 minutes. Beat in the eggs and sugar using an electric whisk. Gently fold in the flour and raspberries.
4. Bake the cakes: Pour the mixture into the prepared tins and bake for 20-25 minutes or until golden brown. A skewer inserted should come out clean (raspberry residue on the skewer is fine).
5. Cool the cakes: Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
6. Make the ganache: Place the chopped white chocolate and 100ml (3.4oz) of double cream in a heatproof bowl over a pan of barely simmering water, stirring until smooth and glossy. Remove from heat and let it cool to room temperature, then beat in the remaining cream.
7. Assemble the cake: Once the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Recipe Tips

• Let the melted chocolate cool: Allow the melted chocolate and butter mixture to cool slightly before adding the eggs. This prevents the eggs from cooking when mixed in, giving you a smooth batter.
• Don’t overmix the batter: When folding in the flour and raspberries, mix gently to avoid overworking the batter. This ensures a light and fluffy texture.
• Use room-temperature eggs: For a smoother batter, make sure your eggs are at room temperature before mixing them in. This helps them combine better with the other ingredients.
• Check the cakes with a skewer: When testing for doneness, remember that raspberries can leave residue on the skewer, so make sure the skewer comes out clean apart from the berry juice.
• Cool the cakes fully: Allow the cakes to cool completely on a wire rack before frosting with the ganache. This ensures the ganache doesn’t melt and slide off the cake.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature, then store it in an airtight container in the fridge. It will keep for up to 3 days.
• Freeze: Once cooled, wrap the cake tightly in plastic wrap or foil and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw the cake at room temperature for a few hours before enjoying it.

Nutrition Facts

Serving Size: 1 slice (80g)

• Calories: 310
• Total Fat: 16g
• Saturated Fat: 4g
• Trans Fat: 2g
• Sodium: 260mg
• Total Carbohydrate: 38g
• Dietary Fiber: 0g
• Sugars: 29g
• Protein: 2g

Try More Nigella Recipes:

• Nigella Blueberry Muffins
• Nigella Fish Pie Recipe
• Nigella Lemon Drizzle Cake
• Nigella Blackberry Jam Recipe