Time 2 hours + minimum 5 hours refrigeration time

Difficulty A little tricky

Makes 8-10

Pretty in pink, this cake from Jessie Bakes Cakes is sure to impress your guests! Raspberry mousse tops a light and fluffy white chocolate sponge for the perfect showstopper dessert.

INGREDIENTS

• For the White Chocolate Cake:
• 3 tbsps Whittard Luxury White Hot Chocolate
• 3 tbsps milk
• 250g unsalted butter or margarine
• 220g caster sugar
• 1 tsp vanilla extract
• 3 medium eggs, room temperature
• 250g self-raising flour
• For the raspberry mousse layer:
• 40ml milk
• 2 tsp powdered gelatine
• 300g fresh raspberries
• 100g caster sugar
• 350 ml double cream
• For the decoration:
• Fresh raspberries
• White chocolate

METHOD

START BY MAKING THE WHITE CHOCOLATE CAKE

1. Preheat the oven to 160°C fan / 180°C conventional and line the base and sides of a 20cm loose based round baking tin (the tin needs to be at least 8cm deep).
2. Stir the white hot chocolate powder and milk together in a small mug. Microwave for 20 seconds and stir until smooth. Place in the fridge to cool down.
3. In a large mixing bowl, cream the butter, sugar and vanilla together until light and fluffy.
4. Mix in the eggs one at a time until well combined.
5. Sift in the flour and fold until combined.
6. Fold in the white hot chocolate to make a smooth and creamy mixture.
7. Pour the mixture into the cake tin and smooth out the top.
8. Bake for 45-50 minutes until risen and a toothpick inserted in the middle comes out clean.
9. As soon as the cake is out of the oven, use the base of a glass to press the top of the cake down and make it flat.

MAKE THE RESPBERRY MOUSSE

1. Add the milk into a shallow bowl, then sprinkle the powdered gelatine on top. Set aside.
2. Add the raspberries, sugar and 1 tablespoon of water into a large saucepan and place over low heat.
3. Stir until the sugar dissolves and the raspberries have softened and reduced into a puree. You can speed things up by squashing the raspberries with a fork or potato masher. Just be careful not to let the mixture boil.
4. Stir in the gelatine mixture and remove the saucepan from the heat.
5. Strain the puree through a sieve into bowl to remove any seeds. Then place in the fridge to cool.
6. Use an electric whisk to whip the cream on high speed until soft peaks form.
7. Add the raspberry puree in three stages, gently folding each time until the mixture is combined. Try not to overmix.
8. Pour the mousse on top of the cake, spread it out to the edges and smooth out the top.
9. Place in the fridge for at least 5 hours, or overnight for the best results. The mousse layer should be completely set.

TO SERVE

1. Remove the cake from the fridge and carefully push the base of the tin up from the bottom to release the cake.
2. Remove the base and place the cake on a plate or cake stand. Peel off the baking paper.
3. To decorate, grate white chocolate on top and arrange fresh raspberries around the outside. Slice and enjoy!