& white choco­late cake with rasp­ber­ries

makes 8| prep 40 mins (+ cool­ing & 20 mins chill­ing time) | cook­ing 1 hour 10 mins

taste.com.au - - THIS MONTH -

125g un­salted but­ter, chopped, at room tem­per­a­ture 215g (1 cup) caster sugar 4 eggs, lightly whisked 170g (2 cups) des­ic­cated co­conut 150g (1 cup) self-rais­ing flour 500g fresh or thawed frozen rasp­ber­ries 45g ( 14⁄ cup) ic­ing sugar

white choco­late frost­ing

250g un­salted but­ter, chopped, at room tem­per­a­ture 12⁄ tsp vanilla essence 150g (1 cup) ic­ing sugar 150g white choco­late, melted 60ml ( 14⁄ cup) dou­ble cream

1 Pre­heat oven to 160°C/140°C fan forced. Lightly grease a 17cm (base mea­sure­ment) round cake pan with re­mov­able base or a spring­form pan. Line the base and side with bak­ing pa­per. 2 Use elec­tric beat­ers to beat the but­ter and half the sugar in a bowl un­til pale and creamy. Beat in the re­main­ing sugar, then beat in the egg a lit­tle at a time, beat­ing well af­ter each ad­di­tion (the mix­ture may ap­pear cur­dled). Fold in the co­conut and flour. Spoon into the pre­pared pan and smooth the sur­face. Bake for 1 hour (cover with foil af­ter 45 min­utes if cake is brown­ing too quickly) or un­til a skewer in­serted into the cen­tre comes out clean. Set aside to cool in the pan for 5 min­utes be­fore trans­fer­ring to a wire rack to cool com­pletely. 3 To make frost­ing, use elec­tric beat­ers to beat the but­ter, vanilla and sugar in a bowl un­til pale and creamy. Beat in the choco­late un­til smooth. Gen­tly fold in the cream. 4 Use a large ser­rated knife to cut the cake hor­i­zon­tally into 3 even lay­ers. Place 1 piece of cake, cut side up, on a cake stand and spread with about 1⁄ 2 cup of the frost­ing. Scat­ter over 75g of the rasp­ber­ries. Top with an­other piece of cake, press­ing down lightly. Re­peat with an­other layer of frost­ing and rasp­ber­ries, and top with the fi­nal layer of cake. Spread the re­main­ing frost­ing over the top and side of the cake. Place in the fridge for 20 min­utes or un­til set. 5 Mean­while, process the ic­ing sugar and 250g of the re­main­ing rasp­ber­ries in a food pro­ces­sor un­til smooth. Strain through a fine sieve into a jug. Use the back of a spoon to push the pulp through. Dis­card seeds. Trans­fer puree to a saucepan. Bring to a sim­mer over medium heat. Sim­mer, stir­ring oc­ca­sion­ally, for 8-10 min­utes or un­til thick and syrupy. Set aside to cool. 6 Driz­zle the rasp­berry puree over the cake, top with the re­main­ing rasp­ber­ries and dust with ic­ing sugar.

Topped with a rich rasp­berry puree and fresh berries, this white-choc and co­conut cake is a slice of heaven.

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