white chocolate raspberry cake

This weekend it was my Mothers birthday. I had asked her in advance what sort of cake she wanted, and the answer was quick and unwavering: white chocolate cake … and so, the recipe was conceived.

White chocolate and raspberry is a classic combination. When you marry the natural sweetness of white chocolate with the tanginess of raspberry and just the slightest hint of lemon citrus, a true flavour sensation is born. The cake can be dressed up or down to suit the occasion with minimal effort.

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When I came to bake the cake, I realised that in my haste I had foolishly forgotten we had not much butter left. Since it was growing to be very late in the day, I was reluctant to buy it despite the fact that my Mother had specifically told me she wanted the texture of a butter cake. Therefore I inadvertently made yet another healthier butter-free cake (for more inspiration, see sea salt, olive oil & raspberry brownie meringue cake). It can also be easily made vegan with some slight variations, listed below.

I can tell you the result was delicious. This cake is not a spongy cake: it doesn’t rise as much, and the addition of white chocolate makes it a little heavy. It is rich, moist, well textured, a little firm but very soft and silky to the taste. Decorated with white chocolate and raspberry shards, raspberry syrup, freeze dried raspberries, golden sugar beads, milk chocolate curls & lime zest, each mouthful is delightful.

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White Chocolate Raspberry Cake

  • Servings: 3-4
  • Difficulty: Medium
  • Print

Sweet, moist white chocolate cake with a rich raspberry buttercream and lavish decorations. 

Ingredients

For the cake batter:

  • 180g white chocolate
  • 400ml diary, soy or almond milk
  • 2tbsp of oil (sunflower, vegetable or olive oil)
  • 2 eggs (vegan, omit and use a little lemon juice and 3tbsp  baking powder)
  • 200g self raising flour
  • 160g caster sugar

For the raspberry buttercream icing:

  • 10 frozen raspberries
  • 110g Butter (vegan substitute if preferred)
  • 230g Icing sugar
  • Dash of cream or milk (optional)

For the chocolate shards:

  • 20g white chocolate
  • 2 frozen raspberries
  • Gold sugar (optional)

To decorate:

  • Bit of milk chocolate (or vegan alternative/different chocolate)
  • Lemon skin for zest
  • About 8 frozen raspberries
  • Gold sugar

Directions

To bake cake:

  • Preheat oven to 200 degrees.
  • In a small saucepan, heat water until it boils. Use a small bowl which fits inside the saucepan and place chopped white chocolate and oil in it. Carefully lower the bowl onto the boiling water and use a spoon to stir the white chocolate until it has fully integrated with the oil and has melted. Try to avoid lumps, although it doesn’t matter much.
  • Between stirring, mix self raising flour and caster sugar in a large bowl. If making an ordinary cake, break 2 eggs into the mixture and beat with an electric whisk. If vegan, continue steps without eggs.
  • Add milk to the mixture.
  • Tip the chocolate & oil mixture from the cooking bowl into the mix and throughly beat/whisk until incorporated.
  • If you didn’t add eggs, now squeeze just a dash of lemon juice, and stir in baking powder to achieve a risen cake.
  • Grease two round baking tins with butter and flour or oil spray and pour the cake batter in.
  • Bake for 30-40 minutes. Check with a toothpick to test how well the cake is baked; the toothpick should come out completely clean of moisture.

For icing sugar:

  • Beat butter with an electric whisk until soft and pale in colour. Add icing sugar and whisk again.
  • Heat raspberries in a small pan on medium heat until they are releasing their juices and have grown soft.
  • Allow the raspberry mixture to cool. If you add it to your icing too soon it will make the icing a little gloopy.
  • Add raspberry mixture to icing and whisk throughly again. If the icing seems too thick, add more icing sugar until it reaches the desired consistency.

For chocolate shards:

  • Prepare a baking tray to be lined with parchment paper.
  • Repeat melting method of white chocolate, but without oil.
  • Pour white chocolate unto the parchment paper and sprinkle with crushed frozen raspberries and gold sugar beads.
  • Leave white chocolate out to cool and harden slowly. Do not put in the fridge or freeze, as it will disrupt the hardening process.
  • When ready to use, simply crack the chocolate pieces into shards and use to decorate.

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10 Comments Add yours

  1. This is a fantastic blog and I just love it. Glad I took the time to browse around.
    I am following your blog, and wanted to invite you to participate and feature as a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if youโ€™re interested. That will be just fantastic. Hope to hear from you soon ๐Ÿ˜Š

    Liked by 1 person

    1. Thank you for the invitation! Great initiative. ๐Ÿ™‚

      Liked by 1 person

      1. Feel free to send me a link to a recipe for the Guest post exchange. Thanks

        Like

  2. Archana says:

    Always look for a new cake recipe and this looks SO good.

    Liked by 1 person

    1. Thank you so much! I think it’s one of the tastiest cakes I’ve made. ๐Ÿ™‚ Let me know if you give it a try.

      Liked by 1 person

  3. mackmarie says:

    Staaaaaahhhhp this looks too good I just can’t handle it ๐Ÿ™ˆ

    Liked by 1 person

    1. Thank you so much! It tastes absolutely stunning and is so surprisingly easy to bake. ๐Ÿ˜€

      Liked by 1 person

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    Stolen Itendity โ€“ Teen Author
    https://teenauthorblog.wordpress.com/2016/08/08/stolen-itendity/

    Like

    1. Thank you. ๐Ÿ™‚
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      Like

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