The icing is a little sweet for my liking, but with the addition of the raspberries it was delicious, as they are a little tart. She said it was her favourite cake so far.
Serve with vanilla ice cream.
Serves 10 or more
250g unsalted butter, chopped
200g white chocolate, chopped
2 1/4 cups (450g) firmly packed brown sugar
1 1/2 cups (375ml) water
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 cups (300g) plain flour
2/3 cup (100g) self raising flour
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1 1/2 cups (240g) sifted icing sugar mixture, approximately
Preheat the oven to slow (150C).
Grease and line the base and side of a deep 22cm round cake pan. Bring paper 5cm above the side of the pan.
Combine the butter, chocolate, sugar and water in a medium saucepan, stir over a low heat until the chocolate and butter have melted and the sugar is dissolved. Transfer the mixture to a large mixing bowl; cool for 15 minutes.
Whisk in vanilla and eggs, then the combined plain and self raising flours. Pour the mixture into your prepared pan. Bake for 1 hour, then cover cake loosely with foil to stop over browning. Bake for a further 1 hour.
Cool cake in the pan.
To decorate as pictured, I just used mini kit kats and fresh raspberries.
Pin it: www.pinterest.com/pin/399413060675760535/