White Chocolate, Raspberry and Coconut Cake

Instructions

White Chocolate and Raspberry Cake

1. Preheat oven to (170°C/150°C fan-forced) and line two 10cm (4”) round baking pans with greaseproof paper.
2. Melt butter, white chocolate, sugar and vanilla in a medium saucepan over low heat. Once the butter and chocolate have melted, slowly add water and stir until smooth.
3. Transfer mixture to large bowl and allow to cool for about 10 minutes.
4. In a medium bowl, sift plain flour together with baking powder, then slowly add to melted ingredients, whisking gently until combined, taking care not to overmix, then gently whisk in egg.
5. Divide mixture evenly between prepared cake pans, weighing pans to ensure an even distribution, then evenly distribute raspberries between pans. Given the size of the cake and the density of the batter, the raspberries may settle at the top of the batter. Rest assured, they should settle lower as the cake bakes.
6. Bake for approximately 40-45 minutes or until a cake tester inserted comes out clean. 

Coconut Swiss Meringue Buttercream

1. Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
2. Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
3. Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
4. Very slowly add small 1cm cubes of softened butter, then coconut essence, and continue whisking until buttercream is light and fluffy.

Dark Chocolate Glaze

1. Gently melt dark chocolate and butter together in a small saucepan on low heat until smooth. Allow to cool slightly before pouring.

Assembly

1. Assembling this cake is easiest when the cake is slightly chilled, the buttercream is at room temperature and the chocolate glaze is slightly warm and fluid.
2. Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the buttercream.
3. Place the first layer on a round cake plate or turn-table and spread a thin layer of buttercream on the top, smoothing with a palate knife. Repeat frosting with each layer, then cover the sides and top of the cake with buttercream, smoothing with a palette knife.
4. Place the cake in the fridge for about 15-20 mins at this stage to chill slightly, allowing this first thin layer of buttercream to form your ‘crumb coat’, locking in crumbs and preventing them from entering your final coat.
5. Remove the cake from the fridge and using a palate knife, spread another layer of buttercream over the whole cake. Repeat this process of chilling and frosting if required to create a smooth crumb-free finish.
6. Drizzle chocolate glaze slowly over the top of the cake, allowing a little to drip down over the sides.
7. Top with white chocolate baubles or fresh raspberries.
8. If time allows, place the cake back in the fridge for a couple of hours to allow the flavours to develop and for ease of cutting neat layers when serving. This can be done either prior to the chocolate drizzle and decorations or after. Serve at room temperature with a clean sharp hot knife.

Enjoy!