White Chocolate and Raspberry Honey Cake

I haven't baked for a couple of weeks, so yesterday I decided to try and make a white chocolate and raspberry cake for my drunken girly DVD night.

I was really pleased with how this came out. It's really sweet so i'd recommend using a fairly sour raspberry jam to even out the sweetness. I think it would even work really well with cream cheese frosting as a filling instead of the buttercream. If you want to make this with all sugar instead of honey use 325g sugar.

This is for a large cake. Half the ingredients for a smaller one.

Ingredients for the main cake:

• 6 eggs
• 325g self raising flour
• 325g unsalted butter
• 200g cane sugar
• 100g honey
• 1.5 teaspoons baking powder
• 75g white chocolate, finely grated
• Raspberries to decorate

Ingredients for the frosting and fillings:

• Raspberry jam (preferably a sourish jam)
• 200g white chocolate
• 225g unsalted butter
• 300g icing sugar
• 100ml double cream

Method:

1. Set the oven to 180C. Grease 3 round 8 inch cake tins.
2. Sift the baking powder and self raising flour into a large mixing bowl. Add the eggs, sugar, white chocolate and honey and mix thoroughly. Heat the butter until it's soft enough to mix in with the other ingredients and mix it in.
3. Pour the mixture into 3 greased, 8inch round cake tins.
4. Bake for 20-25 mins.
5. Once cooled, trim off the top of each cake slice to make sure it's flat.
6. Sandwich a thick layer of buttercream and a generous layer of raspberry jam in between each slice and cover all over in white chocolate frosting. Decorate the top with raspberries.

For the white chocolate frosting (for the outside of the cake): Melt 200g of white chocolate with 85g butter, sift in 120g icing sugar and add 90ml double cream. Mix until even.

For the Buttercream: Thoroughly mix 140g softened butter with 10ml double cream and 280g sifted icing sugar.