Cake
- 4oz (125g) Butter or margarine
- ¾ cup Sugar
- 2 eggs
- ½ cup milk
- 2 cups Self Rising flour
- 7oz 200g white chocolate – grated
Raspberry Sauce
- 2½ cups frozen or fresh raspberries
- 1 ¾cup sugar
Method
- In a small saucepan, gently heat raspberries with I cup of sugar (*add sugar slowly so as to meet your taste. Add more sugar if not sweet enough for your taste)
- Squish and stir to blend until it forms a thick sauce
- Cool
To Prepare Cake
- Heat oven 325F (160c) fan forced/360F (180c) conventional oven
- Cream butter and sugar in a stand mixer
- Add eggs one at a time, beating well after each addition
- Sift flour and add half to butter mixture and gently add half milk
- Mix well, then add remaining flour and remaining milk
- Mix until well combined
- Fold in grated chocolate
- Pour into prepared tin
- Take scoops of raspberry mixture and dot over cake mix
- Retain 1½ cups to serve with cake
- Swirl gently through cake mix so as to create a marbled effect
- Bake 35-40 mins or until the centre springs back when gently touched
To serve
- Dust with sifted confectioner’s sugar (icing sugar) when cool
- Serve with extra raspberry sauce and fresh whipped cream