This layer cake makes an excellent centerpiece for any special occasion. Silky white chocolate ganache and juicy raspberries adorn the top.
Preheat the oven to 180°C/160°C fan/gas 4 (180°C/160°C fan/gas 4). Line three 18cm sandwich cake pans with baking paper and butter them. Using a stand mixer or an electric hand whisk, beat together the butter, sugar, eggs, vanilla, baking powder, and flour until frothy, approximately 5 minutes. Stir in the white chocolate until it is evenly spread.
Divide the batter evenly between the muffin pans and smooth down with a palette knife or the back of a spoon. Preheat oven to 350°F and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Remove the sponges from the oven and cool for 10 minutes in the pans before removing them from the tins and transferring them to a cooling rack, top side down, to cool fully. Cut away the peaks with a serrated knife if the sponges aren’t level.
Make the ganache while the sponges are cooling. In a large mixing bowl, place the white chocolate. Bring the cream to a low simmer in a saucepan over medium heat. Pour the cream over the chocolate right away and let aside for 4-5 minutes, or until the chocolate has melted. Combine to make a smooth ganache, making sure all of the chocolate has melted completely before adding the vanilla. Refrigerate for 30 minutes, stirring regularly to prevent it from hardening entirely, or until spreadable and thick enough to coat the cake.
You may start assembling the cake once the sponges have cooled and the ganache has reached a spreadable consistency. Place one sponge on a serving dish, top with a thin layer of chocolate ganache, and a third of the raspberries in the center. Repeat with a layer of ganache and a third of raspberries on top of the second sponge. Place the last sponge on top and apply a thin layer of ganache to the entire cake. Refrigerate for at least 20 minutes to allow the flavors to meld. Spread any remaining ganache on top and finish with the remaining raspberries. In an airtight container, refrigerate cold for up to three days.