Description
A delightful and indulgent cake featuring layers of moist white chocolate cake and fresh raspberries, topped with a rich white chocolate ganache.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 1 cup fresh raspberries (tossed in 1 tsp flour to prevent sinking)
- 200 g (7 oz) white chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 2 tbsp unsalted butter
- Fresh raspberries for decoration
- White chocolate shavings for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk until combined.
- Gently fold in raspberries coated in flour.
- Pour batter into pan and bake 30–35 minutes, until golden and a toothpick comes out clean.
- Cool completely before glazing.
- Heat heavy cream until just simmering.
- Pour over chopped white chocolate and let sit 2 minutes.
- Stir until smooth, then whisk in butter.
- Let ganache cool slightly until it thickens to a pourable consistency.
- Place cooled cake on a serving plate.
- Pour ganache over the top, letting it drip naturally down the sides.
- Pile fresh raspberries on top.
- Sprinkle with white chocolate shavings.
Notes
- Ensure the raspberries are coated in flour to prevent them from sinking in the batter.
- Let the ganache cool to the right consistency before pouring over the cake.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg