Raspberry + white chocolate = one of our FAVE flavour combos.
Author: Delish/Photo credits to delish.com
Recipe type: Dessert
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2020/03/15/raspberry-white-chocolate-cake/