White Chocolate Raspberry Cake (Print Version)

# Ingredients:

→ Cake

01 - 200 grams self-raising flour
02 - 200 grams fresh raspberries
03 - 4 medium eggs
04 - 150 grams white chocolate chips or chunks
05 - 200 grams caster sugar
06 - 200 grams unsalted butter

→ Decoration

07 - Freeze-dried raspberries for garnish
08 - 125 grams white chocolate
09 - White chocolate chips for topping
10 - 125 grams unsalted butter, softened
11 - Fresh raspberries for topping
12 - 250 grams icing sugar

# Instructions:

01 - Toss on some freeze-dried raspberries, extra white chocolate chips and finish with a pile of fresh raspberries.
02 - Load up the buttercream into a piping bag fitted with your favorite nozzle. Pipe all over the cooled cake however you like.
03 - Now pour in the cooled melted chocolate and beat everything again until your frosting is light and fluffy.
04 - Grab a bowl and beat that softened butter until it's creamy, then add in icing sugar and mix well.
05 - Pop white chocolate into a heatproof bowl and melt, stirring till smooth. Let it cool fully before using.
06 - Let your loaf cool down in the tin for about 10 minutes, then move it to a wire rack to cool off completely.
07 - Pour your batter into the tin and bake for 55 to 65 minutes. When a skewer poked in comes out clean, you're good.
08 - Next, gently mix in the raspberries and white chocolate, making sure not to squash the berries.
09 - Add in the flour plus eggs at this point and beat together, just until everything's nicely mixed and smooth.
10 - Use a stand mixer or hand whisk to get the butter and sugar really light and fluffy.
11 - Switch your oven on to 180°C, or 160°C if fan. Line a two-litre loaf tin with parchment paper.

# Notes:

01 - Don’t start topping until the loaf has completely cooled or your buttercream will slip right off.

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