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12 servings
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Ingredients
WHITE CHOCOLATE RASPBERRY CAKE
- 2 tbsp flour
- 3/4 cup fresh or frozen raspberries
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/4 cup buttermilk
- 1/2 tsp lemon zest
- 3-4 raspberries cut into quarters for decorations
- 3 oz white chocolate very finely chopped
WHITE CHOCOLATE GANACHE
- 6 oz white chocolate chopped
- 1/4 cup whipping cream
Ingredients
WHITE CHOCOLATE RASPBERRY CAKE
WHITE CHOCOLATE GANACHE
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Instructions
WHITE CHOCOLATE RASPBERRY CAKE
- Preheat oven to 350ºF/180°C. Spray 9 or 10 cup bundt pan with baking spray with flour.
- Put the raspberries in a small bowl and toss it with 2 tablespoon of flour.
- Mix together the rest of the flour, baking powder and salt. This is the flour mixture.
- In a stand mixer bowl, beat butter for 1 minute. Add in the sugar and beat for 4 minutes.
- Add eggs one at a time, beating well after each addition, and then mix together. Scrape the sides and bottom of the bowl.
- Add the vanilla extract and mix again.
- Add 1/3 of the flour and mix together. Add in 1/2 of the milk
- Mix in the lemon zest, raspberries, and white chocolate with a spatula. Mix together gently and be careful not to over mix.
- Spoon the batter into the prepared bundt pan, spreading evenly.
- Bake about 45-50 minutes, or until a tester inserted in center comes out clean. It might take more depending on the oven and pan you're using.
- Take out the pan and put it on a wire rack. Then gently pull the sides of the cake with a spatula.
- Than put a wire rack on top of the and flip the cake pan over, without lifting the pan out. Leave for 10 minutes, then take out the cake pan. Let cool before pouring the ganache.
WHITE CHOCOLATE GANACHE
- Finely chop white chocolate and put in a bowl.
- Heat cream until it is about to get to the boiling point, remove and add immediately to the chocolate. Cover it tightly with a plastic wrap.
- Let cool for 5 minute then whisk until smooth.
- Let the ganache cool until it thickens a little but it's still pourable. If you are using the Brilliance pan, pour the ganache on each nook.
- Decorate with the quartered raspberries.
Recipe Notes
Adapted from : Vintage Kitchen Notes
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