Pre-heat the oven to 140C (310F) fan-forced and grease and line two round 20cm cake tins.

In a large saucepan, combine the white chocolate, butter, sugar and milk and stir over medium heat until smooth.

Transfer the mixture to a large bowl and set aside to cool for at least 15 minutes.

In another bowl, sift the flours together and in a separate bowl, lightly whisk the eggs and vanilla.

Alternate between the flours and the eggs and whisk them into the chocolate mixture, half at a time. Whisk just until everything is incorporated.

Divide the batter evenly between the two tins and bake for 1h 45m or until a cake tester inserted in the middle comes out clean.

Leave the cakes to rest in the tins for 5 minutes before turning out onto a wire rack to cool completely.

In the bowl of an electric mixer, beat the butter until light and creamy.

Add the raspberries and beat until smooth.

Slowly add the icing sugar beating until it is all mixed in.

Add a little milk to get it to a spreadable consistency and then beat for 2-3 minutes or until fluffy.

Slice the top off one of the cakes to flatten it out and place, bottom down, onto a serving plate.

Ice the cut side of the cake.

Trim the other cake then place it cut-side-down on top of the first cake.

Ice the cakes completely then decorate as you wish.