Raspberry and White Chocolate Tray Cake

Transfer the batter to the prepared tray and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool:
Allow the cake to cool completely in the tray on a wire rack.
Making the Ganache:
Prepare Ganache:
Place the chopped white chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Let the ganache cool slightly before using.
Assembling the Cake:
Drizzle Ganache:
Drizzle the ganache evenly over the cooled cake.
Garnish:
Scatter additional fresh raspberries atop the ganache for a vibrant finish.
Set:
Allow the ganache to set at room temperature.
To Serve:
Slice the cake into squares and serve. Enjoy the wonderful combination of tart raspberries and luscious white chocolate!
This cake is sure to be a hit, whether you’re serving it at a party or enjoying a slice with a cup of tea.