Grease and line a deep, 23cm/9in round cake tin with baking paper ... Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with ...

To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.

For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...

In a small bowl, whisk together ½ cup of ... "Dark chocolate chips would be delicious in place of the white chocolate chips," Shungu says, as anyone who has tried a dark chocolate and raspberry cake ...

The following excerpt is their recipe for chocolate, raspberry, and seaweed cake. In a book filled with delicious recipes, we shouldn’t be missing a cake! Even a book about seaweed should have a ...

This chocolate cake is not rich so makes a great carrier for icing. I’ve had a bit of fun here and used a butter icing swirled with raspberry puree. The leftover puree can be drizzled over the ...