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


200 g white chocolate

250 ml double cream


Heat oven to 180C.

Grease and line the base of 2 x 20cm cake tins.

Melt butter and chocolate in a bowl over a pan of simmering water, stirring occasionally.

Allow to cool, then beat in the eggs and sugar with an electric whisk.

Fold in the flour and raspberries.

Bake for 20-25 mins or until golden brown. Cool in the tins for 10 mins before turning out onto a wire rack.

To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.

When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.