Heavenly White Chocolate Raspberry Cake

Description:

This Heavenly White Chocolate Raspberry Cake is a deliciously rich and elegant dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries. The moist layers of white chocolate cake are complemented by a smooth white chocolate ganache and fresh raspberry filling. Perfect for special occasions, birthdays, or any celebration, this cake is a showstopper both in taste and appearance.

Origin:

The combination of white chocolate and raspberries has been a beloved pairing in desserts for many years, with origins in French patisserie. This cake is a modern take on this classic flavor combination, blending the creamy richness of white chocolate with the refreshing, slightly tangy taste of raspberries.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup white chocolate chips (melted)
• 1/2 cup sour cream

For the White Chocolate Ganache:

• 8 oz white chocolate (chopped or chips)
• 1/2 cup heavy cream

For the Raspberry Filling:

• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, for thickening)

For Garnish (optional):

• Fresh raspberries
• White chocolate shavings or curls
• Mint leaves

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Make the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
   • Add eggs one at a time, mixing well after each addition, followed by vanilla extract.
   • In a separate bowl, combine the milk, melted white chocolate, and sour cream, then slowly add this mixture to the butter-sugar mixture, alternating with the dry ingredients. Start and end with the flour mixture.
   • Mix until just combined—be careful not to overmix.
3. Bake the Cake: Divide the batter evenly between the two 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.
4. Prepare the Raspberry Filling:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juice, about 5-7 minutes.
   • If you want a thicker filling, mix the cornstarch with 2 tablespoons of water to make a slurry, then stir it into the raspberry mixture. Cook for another 2-3 minutes until thickened. Remove from heat and let it cool completely.
5. Make the White Chocolate Ganache:
   • In a heatproof bowl, place the chopped white chocolate.
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
   • Pour the hot cream over the white chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy. Let the ganache cool to room temperature.
6. Assemble the Cake:
   • Place one cake layer on a serving platter. Spread a layer of raspberry filling over the top.
   • Top with the second cake layer. Frost the entire cake with the cooled white chocolate ganache.
   • Garnish with fresh raspberries, white chocolate shavings or curls, and mint leaves for an extra touch of elegance.
7. Serve: Chill the cake for 30 minutes before slicing and serving to allow the ganache to set. Enjoy!

Tips for Success:

• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter and more even baking.
• White Chocolate: Use high-quality white chocolate for the ganache to ensure a smooth and creamy texture.
• Raspberry Filling: If you prefer a smoother raspberry filling, you can strain the cooked raspberries to remove the seeds before using.
• Ganache Consistency: If the ganache is too thick, you can add a little more cream to achieve the desired consistency for frosting.

Recommendations:

• Storage: Store the cake in an airtight container in the fridge for up to 4 days. The cake can also be frozen for up to 1 month. If freezing, store it unfrosted and wrap it tightly.
• Serving: This cake pairs beautifully with a cup of tea or champagne, making it ideal for elegant gatherings, birthdays, or celebrations.
• Customization: You can swap the raspberries for other berries like strawberries, blueberries, or blackberries to suit your taste or the season.

Nutrition (per serving, approx.):

• Calories: 350-400 kcal
• Carbohydrates: 45g
• Fat: 20g
• Protein: 4g
• Sugar: 30g

(Note: Nutritional values are estimates and can vary depending on portion size and specific ingredients used.)

This Heavenly White Chocolate Raspberry Cake is the perfect combination of creamy, fruity, and decadent. Whether you’re serving it for a special occasion or as an indulgent treat, this cake will surely impress anyone who gets a bite!