U is for Upside Down Fudgy Raspberry & White Chocolate Cake

What a nightmare it was finding a cake beginning with the letter U.  I knew, in the end, it would have to be an ‘upside down’ cake.  I didn’t want to do an Upside Down Pineapple Cake, I very nearly baked an Upside Down Toffee Apple Cake, but then I came across this cake in the same book that the letter ‘T’ came from.  It was slightly different and sounded really tasty – if I’m honest it was the ‘topped with a layer of caramelised white chocolate ganache’ that swung it for me…

As the last recipe, this comes from Miranda Gore-Browne’s ‘Bake Me a Cake as Fast as You Can‘ book and apart from the lovely white chocolate ganache, the cake is studded with fresh raspberries and chunks of white chocolate – who could possibly resist a piece?!

Ingredients

  • 225ml double cream
  • 225g white chocolate
  • 200g softened unsalted butter
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 350g self-raising flour
  • 2 tsp baking powder
  • 150g white chocolate chunks (or white chocolate chopped into small pieces)
  • 2 tbsp semi-skimmed milk
  • 150g raspberries
  • pistachio nuts and raspberries to decorate

Method

  1. Preheat the oven to 180C (350F/Gas 4) and line a 20 x 30cm tray bake with non-stick parchment.
  2. Put the cream and the white chocolate into a bowl and place over a pan of simmering water until the chocolate has just melted.  Stir to combine the ingredients and then pour into the base of the prepared tin.dsc03305
  3. Put all the remaining ingredients (except the raspberries and chopped chocolate) into a large bowl and mix together until well combined.  Stir in the chopped chocolate.
  4. Spread the cake mixture on top of the ganache layer in the tin.  Level with a knife.  This is quite difficult and it doesn’t matter if the two layers mix together a little.  Scatter the raspberries over the top and press them into the cake mixture.dsc03306
  5. Bake in an oven for 25 minutes or until the cake is golden and springy to the touch (I actually had to bake mine for another 10 minutes, as it hadn’t set in the middle).
  6. Remove from the oven and leave to cool in the tin.  Turn the tin out onto a plate (so that the bottom of the cake is now the top).  Sprinkle with a few raspberries and the pistachio nuts and dust with icing sugar if you wish.

The cake itself, although it didn’t look anything fancy, it certainly made up for in taste.  You could definitely taste the white chocolate which was very sweet, but the tartness of the raspberries offset this.  A very enjoyable cake indeed!

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