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white chocolate drizzling down the sides of a cake with berrries.
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5 from 2 votes

White Chocolate and Raspberry Loaf Cake

Tender white chocolate and raspberry cake drizzled with ganache and decorated with jeweled-like berries, this is a delicious and beautiful summer cake.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cakes
Cuisine: American
Servings: 14 -16
Calories: 342kcal
Author: Adina

Equipment

  • Loaf pan 30×12 cm/ 12×3 inches

Ingredients

  • Batter:
  • 100 g chopped white chocolate 3.5 oz/ ½ cup (Note 2)
  • 5 eggs
  • 150 g granulated sugar 5.3 oz/ ¾ cup
  • 200 ml neutral-tasting vegetable oil 6.8 fl.oz/ ¾ cup + 2 tablespoons (canola, for example)
  • 250 ml buttermilk 8.5 fl.oz/ 1 cup
  • 220 g all-purpose flour 7.8 oz/ 1 ¾ cup
  • 100 g corn starch 3.5 oz/ ¾ cup
  • 2 teaspoons baking powder
  • 150 g frozen raspberries 5.3 oz/ 2 cups
  • Ganache:
  • 140 g white chocolate 5 oz
  • 60 ml heavy cream 2 fl.oz/ ¼ cup
  • 75 g fresh raspberries for decoration 2.7oz/ 1 cup, optional

Instructions

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease a loaf pan (about 30x12 cm/ 12x3 inches) with butter, sprinkle it with flour and shake it to distribute the flour all over evenly. Alternatively, grease and line the tin with parchment paper.

Batter:

  • Chocolate: Chop the chocolate needed for the batter, set it aside. Or use white chocolate chips, chop them lightly if they are too large.
  • Mix: Cream the eggs and the sugar until light and thick. Add the oil and buttermilk, mix thoroughly. Mix flour, cornstarch, baking powder, and salt in another bowl. Add to the eggs together with the chocolate. Mix until just combined. Fold in the frozen berries as well.
  • Bake: Pour the batter into the prepared loaf tin. Bake for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let rest for about 10 minutes. Remove from the pan and let cool on a wire rack.
  • Ganache
  • Chocolate: Chop the white chocolate very finely. Place it into a small bowl.
  • Cream: Heat the heavy cream in a small saucepan. Make sure it’s hot but don’t let it come to a bubble. Pour over the chocolate and let sit for 1 minute.
  • Stir well until the mixture is smooth. If there are still some clumps in the ganache, microwave the mixture for 5 seconds, stir well again. If you still have chunks, repeat the procedure until the ganache is completely smooth. Let cool slightly until it thickens, but it’s still pourable.
  • Decorate: Place the rack with the loaf on a baking tray (lined with parchment paper for quick cleaning) and drizzle the ganache on top. Decorate with fresh berries. Leave to set for about 15 minutes. Slice and serve.

Notes

  1. Always use a digital kitchen scale when baking; it guarantees for best results.
  2. Or white chocolate chips.

Nutrition

Serving: 1slice | Calories: 342kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 66mg | Sodium: 129mg | Fiber: 1g | Sugar: 20g