White chocolate and raspberry mud cake

1.Preheat oven to 180°C/160°C fan forced. Grease and line a 22cm (base measurement) round cake pan with 2 layers of baking paper.

2.Combine butter, chocolate, sugar and milk in a large saucepan over low heat; stir until melted and combined. Cool for 15 minutes. Stir in flours and egg.

3.Reserve 50g of the raspberries; thaw. Gently stir remaining frozen raspberries into cake mixture.

4.Spread into prepared pan; bake for 1 hour 20 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 15 minutes; transfer to a wire rack to cool. Make White Chocolate Ganache as recipe directs.

5.Spread ganache over surface of the cake. Sprinkle with nuts and reserved raspberries

6.Melt chocolate and cream in a small saucepan; transfer to a bowl. Chill, stirring occasionally, for 30 minutes or until thick.

7.Using an electric mixer, beat for 30 seconds or until creamy.