White chocolate and cherry cake | @vj_cooks

Method

1. To make the vanilla cakes, preheat the oven to 170°C fan bake. Grease and line two 20cm round baking tins.
2. Add the butter, sugar, eggs and vanilla to the bowl of a stand mixer and beat on high for 2-3 minutes until pale and fluffy.
3. Sift in the flour and baking powder. Mix the baking soda with the milk then pour into the bowl. Use a spatula to fold the mixture together until just combined.
4. Divide the batter evenly between the 2 prepared baking tins, gently push to the edges and smooth out the tops. Bake for 30 minutes or until a skewer comes out clean.
5. Stand in the tins for 10 minutes. Transfer to a wire rack to cool. Let cakes cool to room temperature before assembling.
6. To make the cherry sauce, add the frozen cherries, sugar and water to a small saucepan. Bring to a boil while stirring. Turn the heat down and simmer until the sauce reduces and thickens (approx 10 minutes). Let it cool to room temperature then chill in the fridge until ready to use.
7. To prepare the ganache, heat the cream in a small saucepan, once it just starts to simmer take it off the heat. Add the pieces of white chocolate to the hot cream and leave to sit for 5 minutes. Whisk until smooth, let it cool to room temperature and it will thicken.
8. To serve, cut each cake in half horizontally. Whip the cream until soft peaks form.
9. Place one layer of cake on a serving plate. Drizzle over ¼ of the cherry syrup. Top with 1/3 of whipped cream and spread evenly. Repeat with remaining layers until all of the sauce and whipped cream is used up.
10. Spread white chocolate ganache over the top of the cake and grate over extra white chocolate. Garnish with fresh raspberries. Chill for 3+ hours before serving.