Raspberry and White Chocolate Cake

5 from 1 vote

A festive raspberry and white chocolate cake, this moist and delicious cake is irresistible, a fantastic treat for special occasions.

Prep Time1

Cook Time40

Course: Cakes

Cuisine: American, German

Servings:

Calories: 586kcal

Author: Adina

Preheat the oven to 180°C/350°F.
Butter the springform and sprinkle it with flour. Shake the tin well to coat it with the flour, then shake out the excess flour (over the sink).
Wet ingredients: Beat the eggs and the sugar with a handheld mixer until light and frothy. Add ½ of the buttermilk, mix well, then add ½ of the oil. Mix again and repeat with the rest of the buttermilk and oil.
Dry ingredients: Mix the flour and the baking powder. Sieve the flour mixture over the wet ingredients, folding it in with a spoon or spatula until combined.
Bake: Pour the batter into the prepared tin and bake for 35 to 40 minutes. Check: a toothpick inserted in the middle of the cake should come out clean.
Rest cake: Remove from the oven and leave it in the form for about 15 minutes.
Cool cake: Remove from the tin, place on a wire rack, and leave to cool completely. The cake can be made one day in advance.

Melt chocolate at bain-marie: Pour some water into a saucepan that can hold a heat-proof bowl on top. Finely chop the white chocolate and place it in the heat-proof bowl. Place the bowl with the chocolate on the saucepan containing the water, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.
Combine: Mix cream cheese shortly to make it softer. Add the soft butter and mix well until pale and creamy. Slowly add the melted chocolate, one tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.

Make the sauce once you are ready to fill the cake; you have to spread it onto the cake layers while it’s still hot before it sets.
Simmer: Place the raspberries, syrup, and water (or just water) in a small saucepan. Simmer for about 10 minutes, often stirring.
Push the sauce through a fine-meshed sieve into a bowl to remove the seeds. Discard the seeds.
Add ingredients: Return the sauce to the saucepan. Add sugar, fresh lemon juice, cornstarch, and water. Whisk well with an eggbeater until the mixture is smooth.
Thicken sauce: Bring the sauce to a simmer and cook gently on low heat for about 4-5 minutes (while stirring very often) or until the mixture thickens.

Cut the cake into three even layers using a long serrated knife. Place the bottom cake layer on a serving platter and the middle one on a plate. Leave the third one (the nicest one) alone for the time being.
Fill cake: Pour ½ of the still hot raspberry sauce on the cake layer on the platter and the rest on the middle cake layer. Let the sauce cool and set slightly; it might take about ½ an hour. The sauce should be cool when you add chocolate frosting.
Add about two heaped tablespoons of the chocolate frosting to each layer covered with raspberry sauce (Note 5). Gently distribute the frosting evenly over the sauce; it’s okay when the sauce and the white chocolate are slightly combined/marbled.
Place the middle cake layer on top of the first one and press gently.
Place the last cake layer (the one that’s still “naked”) on top. Cover it with the remaining white chocolate frosting.
Decorate the top with fresh raspberries, sugar pearls, chocolate shavings, etc.

A digital kitchen scale will give you the most precise measure ensuring the best bake possible; use it to measure the ingredients for the batter, frosting, and sauce.
I prefer to use cake flour in baking, but all-purpose is also fine.
If you don’t have the syrup, use only water instead. You will need a total amount of liquid of 100 ml/ 3.5 fl. oz/ scant ½ cup.
You can also decorate the cake with white chocolate curls or other decorations.
You can add a bit more white chocolate frosting to the sauce-covered cake layers; make sure you still have enough to cover the top layer generously.