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White chocolate and raspberry cake

This blooming beauty has white chocolate in the batter and frosting, so it's definitely one for the sweet tooths! - by Ellie Vernon
  • 26 Jul 2019
White chocolate and raspberry cake
Andre Martin
Prep: 40 Minutes - Cook: 100 Minutes - Serves 20
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This blooming beauty has white chocolate in the batter and frosting, so it's definitely one for the sweet tooths!

After more amazing celebration cakes?

 

Ingredients

Melted butter, to grease, plus extra 500g butter, chopped

500g white chocolate, chopped

400ml water

3 cups caster sugar

4 free-range eggs, lightly beaten

250ml sour cream

2 tsp vanilla essence

3½ cups plain flour

2 cups self-raising flour

1 cup frozen raspberries

Pink icing colour gel and violet icing colour gel, to decorate

White chocolate frosting

250g butter, chopped, softened

2 cups icing sugar mixture

250g white chocolate, melted

2 Tbsp raspberry jam

Method

  1. Preheat oven to 150 degrees C fan-forced (170 degrees C conventional). Grease two 20cm round cake tins with butter and line bases and sides with baking paper. 

  2. Combine chocolate, water and extra butter in a large saucepan and stir over low heat until smooth. Don't boil. Transfer to  a large bowl and set aside to cool to room temperature. 

  3. Add sugar, eggs, sour cream and vanilla to cooled chocolate mixture and whisk until combined. Sift in flours, then stir until just combined. Add raspberries and swirl through batter. Spoon half the batter into a bowl, cover with plastic wrap and set aside at room temperature.

  4. Pour remaining mixture evenly between prepared tins. Bake for 50 minutes, or until cooked when tested with a skewer. Cool cakes in tins for 15 minutes before turning out onto a wire rack to cool completely.

  5. Regrease and line tins and then repeat Step 4. 

  6. Meanwhile, for frosting, put butter and icing sugar in a large bowl. Beat with an electric hand mixer until soft and fluffy. With motor running, gradually add melted chocolate in a slow, steady stream. Continue to beat until pale, fluffy and very smooth. Put 1¼ cups of frosting in separate bowl, add jam and swirl through.

  7. To assemble cake, trim tops of cooled cakes to level using a cake leveller or serrated knife.

  8. Put one cake layer on a serving plate, cut side up. Spread with 1/3 of the jam-flavoured frosting. Repeat layering with cake and jam frosting until all cake layers have been used, finishing with a layer of cake. 

  9. Put a tablespoon of remaining frosting into 2 separate bowls. Tint one with a little pink gel until pale pink, and the other with a little violet gel and a little pink gel until pale lilac in colour. Set aside. 

  10. Using a small palette knife, spread remaining frosting over the top and side of the cake to cover completely.

  11. Put small dots of pink and lilac coloured frosting sporadically around the side of the cake. 

    Step @stepIndex

    Step 11   

    Andre Martin
  12. Using a large palette knife to drag coloured frosting around cake to create a soft wash effect. 

    Step @stepIndex

    Step 12   

    Andre Martin
  13. Decorate cake with paper craft flowers.

After another white chocolate cake recipe? Watch the video below. 

  • Food
  • Desserts Recipes
  • Cake Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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