• Preheat the oven to 160˚C (320˚F / 140°C Fan) and line & grease an 8in baking tin as required.
• Sift the flour & baking powder together & set aside.
  300 g self raising flour, 1 tsp baking powder
• Place chocolate and cream in a roomy bowl and microwave on medium heat in 30 second bursts until the chocolate is almost melted, then stir until it's all melted.
  200 g white chocolate, 100 ml single cream
• Beat the butter & sugar until light and creamy.
  200 g butter, 250 g caster sugar
• Add egg, one at a time, beating well between additions. If you're worried about curdling, at 1 Tbsp flour with each egg.
  4 eggs
• Add the vanilla, rose water & chocolate mix & fold in gently, if using a tabletop mixer, at its lowest speed.
  1 tsp vanilla paste or extract, 1 tsp rose water
• Add the flour, again, fold in gently.
• Finally, add the raspberry coulis, again, fold in gently, don't worry about tiny streaks.
  3 tbsp raspberry coulis
• Pour into prepared tin & bake for about 45 - 60 minutes. I know that's a huge range, but it really does depend on your oven.
• When done, leave it to cool completely before icing. Removing it from its tin will speed this up.
• Halve the cake and fill with raspberry jam.
  Raspberry jam for filling

White Chocolate Buttercream

• Melt the chocolate in a bowl in the microwave in 30 second spurts, stirring each time. Leave to cool for a few minutes.
  150 g white chocolate
• While waiting for the chocolate to cool, beat the butter and sugar as above.
  120 g butter, 400 g icing (powdered) sugar
• Add the melted chocolate.
• Add raspberry coulis and stir gently to mix. Don't worry about streaks.
  2 tbsp raspberry coulis

Pure White Chocolate Covering

• Melt chocolate on medium power in a microwave at 30 second burst until melted.
  300 g good quality white chocolate
• Add the drop of oil, stir.
  1 drop rose geranium pure essential oil
• Cool slightly before using.