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.
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.
White Chocolate Raspberry Cake
Sweet, moist white chocolate cake with a rich raspberry buttercream and lavish decorations.
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)
- Bit of milk chocolate (or vegan alternative/different chocolate)
- Lemon skin for zest
- About 8 frozen raspberries
- Gold sugar
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.