Raspberry White Chocolate Cake
Rating
Raspberry + white chocolate = one of our FAVE flavour combos.
Ingredients
- Cooking spray for pan
- 100 g white chocolate, chopped
- 200 g butter
- 3 large eggs
- 300 g caster sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 250 ml whole milk
- 350 g plain flour
- 3 tsp. baking powder
- ½ tsp. salt
- 600 g raspberries
- FOR THE BUTTER CREAM
- 170 g white chocolate
- 250 g butter, softened
- 250 g icing sugar
- 60 ml double cream
- 1 tsp. almond extract
- Pinch salt
Instructions
- MAKE CAKES
- Preheat oven to 180°C. Line two 20.5cm round cake tins with parchment paper and grease with cooking spray.
- In a large heatproof bowl, combine chocolate and butter. Set over a large saucepan of barely simmering water and heat, stirring occasionally, until mixture is melty and smooth. Remove from heat and let cool for 5 minutes.
- Using a hand mixer, beat in eggs, sugar, vanilla, and almond extract, then add milk and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and stir until just combined. Pour into prepared tins and bake until a toothpick inserted into the centre of each comes out clean, 35 to 40 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
- MAKE WHITE CHOCOLATE BUTTERCREAM
- Melt white chocolate in a heatproof bowl in the microwave at 30-second intervals until smooth. Let cool slightly.
- In a large bowl using a hand mixer, beat butter and sugar until fluffy. Add melted white chocolate and beat until incorporated, then add cream, almond extract, and salt and beat until smooth.
- ASSEMBLE CAKE
- Top one round cake with a thick layer of frosting and top with a layer of raspberries. Place second cake on top. Frost the top of the cake with frosting and decorate with raspberries.
