White chocolate and raspberry cake

White Chocolate and Raspberry Cake is a delicious and elegant dessert that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries. It’s perfect for special occasions or simply as a treat to enjoy with a cup of tea. Here’s a detailed recipe for making this delightful cake:

White Chocolate and Raspberry Cake Recipe

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk (or milk with 1 tbsp lemon juice added)
• 1 tsp vanilla extract
• 4 oz white chocolate, chopped (plus extra for garnish if desired)
• 1 cup fresh raspberries (or frozen raspberries, thawed and drained)

For the White Chocolate Ganache:

• 6 oz white chocolate, chopped
• ½ cup heavy cream

For the Raspberry Sauce:

• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For Garnish (Optional):

• Fresh raspberries
• Shaved white chocolate
• Mint leaves

Instructions:

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add eggs and vanilla: Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in white chocolate: Gently fold the chopped white chocolate into the batter.

7. Add raspberries: Gently fold in the fresh raspberries, being careful not to overmix.

8. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the White Chocolate Ganache

1. Heat cream: In a small saucepan, heat the heavy cream over medium heat until just simmering.

2. Melt chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir until smooth and fully combined. Let cool slightly before using.

Step 3: Prepare the Raspberry Sauce

1. Cook raspberries: In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let cool.

Step 4: Assemble the Cake

1. Level cakes: If the cake layers have domed on top, level them with a knife to create an even surface.

2. Layer cake: Place one cake layer on a serving plate. Spread a layer of raspberry sauce over the top.

3. Add second layer: Place the second cake layer on top of the raspberry sauce.

4. Frost with ganache: Spread the white chocolate ganache over the top and sides of the cake.

Step 5: Garnish and Serve

1. Garnish (Optional): Decorate with fresh raspberries, shaved white chocolate, and mint leaves if desired.

2. Serve: Slice and enjoy!

This White Chocolate and Raspberry Cake is a perfect blend of creamy white chocolate and tangy raspberries, making it a delicious and sophisticated dessert for any occasion. Enjoy!