White chocolate raspberry cake
Light and fluffy white chocolate raspberry cake is a showstopper that makes a spectacular centerpiece. The perfect cake for spring and Easter.
Servings 12
Calories 501kcal
Ingredients
- 4 eggs
- 1½ cups caster sugar
- 1 cup oil
- 1 tsp vanilla extract
- 2 cups milk
- 100 g (3.5oz) white chocolate
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
For the whipped cream
- 1½ cups cream
- 100 g (3.5oz) white chocolate
- ½ cup sifted icing sugar
- 4 cups raspberries
- white chocolate curls (optional)
Instructions
- Preheat the oven to 180°C/350°F. Grease and line 2 x 20cm/8inch cake pans with parchment paper.
- Sift the flour, baking powder and salt into a bowl.
- Heat the milk, white chocolate and vanilla until hot, taking care not to allow it to boil.
- In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume.
- Slowly pour in the oil and allow to whip into the egg mixture.
- Add the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
- Pour the batter into the prepared cake pans. Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- Whip the cream with the icing sugar until it starts to thicken then slowly pour in the melted white chocolate. Whip until stiff peaks form.
- Spread half of the whipped cream over one of the cakes then top with raspberries.
- Top with the remaining layer of cake and finish with the rest of the whipped cream and raspberries.
- Top with white chocolate curls and serve.
Nutrition
Calories: 501kcal | Carbohydrates: 57g | Protein: 7g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 246mg | Potassium: 224mg | Fiber: 1g | Sugar: 32g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg