- 250g butter, chopped
- 200g white chocolate, chopped
- 495g caster sugar
- 375ml cups water
- 300g plain flour
- 100g self-raising flour
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
Preheat the oven first, to 120°C and grease a 22cm round cake tin or a similarly sized square cake tin like I did.
Place the butter, chocolate, water and sugar in a saucepan on medium heat and stir until melted and smooth. Then, pour the mixture into a large bowl.
Whisk the flours into the mixture, then the eggs and vanilla. Once combined, stir in the raspberries, and pour into the cake tin.
Into the oven it goes, for around 2 hours or until a skewer comes out clean…
Let it sit in it’s tin to cool for 15 minutes or so. Once the tin has cooled down enough to touch, gently and carefully remove it and place on a wire rack to cool completely before icing.
