300g unsalted butter, chopped
1 cup water
300g white cooking chocolate, chopped
1 1⁄2 cups caster sugar
2 cups plain our
2/3 cup self-raising our
3 eggs, lightly beaten
1 tsp vanilla extract
1⁄2 cup frozen raspberries
1⁄2 cup frozen blueberries
Fresh raspberries and white chocolate curls, to decorate
300ml tub thickened cream
2 tblsps icing sugar mixture
250g tub mascarpone
Grease a 24cm round cake pan. Line base and side with baking paper, extending paper 3cm above pan edge.
Combine butter and water in a large saucepan. Stir over a low heat until butter is melted and mixture is hot. Remove from heat. Add chocolate. Stir until melted. Transfer to a large bowl. Cool.
Add sugar to chocolate mixture. Stir until combined. Add combined sifted ours. Whisk until smooth. Whisk in eggs and vanilla. Fold in frozen berries. Pour into prepared pan.
Cook in a slow oven (150C) for about 2 hours, or until a skewer inserted into the centre comes out clean. (Cover loosely with foil during cooking, if top starts to over-brown.) Remove from oven. Cool completely in pan.
To make mascarpone cream, beat cream and sugar in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone.
Turn out cake onto a cake stand. Spread mascarpone cream over top and side of cake. Decorate with fresh raspberries and white chocolate curls.
This recipe originally appeared on New Idea Food