So today is our first birthday! One year has passed since I started BarkingBaking.com! Thank you all for such fantastic support; this is rather delicious - the icing is sweet but not cloying. The taste of the raspberries balance very well with the chocolate. Well worth it.
I have also made a video of the whole process. It's rambly but hopefully you'll enjoy it: here or below.
I have also made a video of the whole process. It's rambly but hopefully you'll enjoy it: here or below.
Ingredients
For the cake
For the icing
Method
Whisk the butter and sugar together in a bowl. Add in the eggs. Whisk. Add in the flour and blitz. Now add in the white chocolate buttons and stir together.
Pop the mix in two (7 inch) baking tins and cook for 27 mins at 200!
Whilst the cake is in the oven prepare the icing - pop the butter in a bowl with the icing sugar and melted chocolate. Blitz.
When the cakes are cooked, leave them to cool and then turn them out. When they are totally cool pop the icing on top. Then pop the raspberries on top so they look beautiful!
Eat!
For the cake
- 140g butter
- 140g caster sugar
- 2 eggs
- 140g self raising flour
- 150g white chocolate buttons
For the icing
- 150g butter
- 150g icing sugar
- 90g white chocolate buttons (I bought two 120g bags for this whole recipe), melted
- 125g raspberries
Method
Whisk the butter and sugar together in a bowl. Add in the eggs. Whisk. Add in the flour and blitz. Now add in the white chocolate buttons and stir together.
Pop the mix in two (7 inch) baking tins and cook for 27 mins at 200!
Whilst the cake is in the oven prepare the icing - pop the butter in a bowl with the icing sugar and melted chocolate. Blitz.
When the cakes are cooked, leave them to cool and then turn them out. When they are totally cool pop the icing on top. Then pop the raspberries on top so they look beautiful!
Eat!
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