Moist White Chocolate Cake Filled With Luscious Raspberries

I must apologise for posting a cake like this in January. If you've made New Year resolutions or you're on a diet you need to look away right now!


I did warn you!
 
I never make New Year resolutions. I think putting too much pressure on yourself to make changes never works (for me anyway). Too many times I've disappointed myself. If I really want to make a change and I put my mind to it then 9 times out of 10 I will achieve it no matter what time of year it is. So now I just relax in January and eat cake occasionally too! How about you? Have you ever made any resolutions and stuck to them?

I've been wanting to make a white chocolate mud cake for ages and of course you can't have white chocolate without raspberries! They go so well together don't you think? This recipe is so easy too and using ingredients that most people will have in their cupboards.
 
This recipe is adapted from here and makes a 4" round cake. Enough for two to four people (depending on how generous you're feeling!) Of course you can make cupcakes instead or even double the quantities to make a 6" cake.


This is a dense fudgy cake with a definite white chocolate flavour. So many recipes I've tried produce dry overly sweet cake but this one is just right. This cake actually gets better with time, which is great if you need to make it in advance.
 
White Chocolate Cake Ingredients:
150g White chocolate
100g Salted butter
125ml Milk
80g Caster sugar
1 teaspoon Vanilla extract
1 Large egg
125g Plain flour
1/2 teaspoon Baking powder
A pinch of bicarbonate of soda
 
Method:
  1. Pre-heat oven to 160C / Gas mark 3 and line two round 4" cake tins with baking parchment.
  2. Place chocolate, butter, milk and sugar in a pan on a low heat until everything is melted. Allow this to cool.
  3. Whisk egg and vanilla together and add to the cooled chocolate mixture.
  4. In a separate large bowl mix flour, baking powder and bicarbonate of soda until combined.
  5. Pour some of the chocolate mixture into the flour bowl and stir until smooth. Add a little more of the chocolate mix in batches and stir until smooth. This prevents lumps in the batter.
  6. Pour into two 4" round cake tins evenly and bake for approximately 45 minutes. A toothpick inserted into the cake should come out clean when it is cooked.
  7. Allow to cool in the tins.
 
Raspberry Buttercream Ingredients:
75g Butter (softened)
150g Icing (powdered) sugar sifted
1 tablespoon Raspberry jam
1 Punnet of raspberries
 
Method:
  1. Combine the butter and sugar and mix until light and fluffy.
  2. Add jam and mix until combined.
 
White Chocolate Cream Cheese Buttercream Ingredients:
50g Butter (softened)
100g Icing (powdered) sugar sifted
2 tablespoons white chocolate (melted)
1 tablespoon Cream cheese
 
 Method:
  1. Melt the chocolate and set aside to cool.
  2. Combine the butter and sugar and mix until light and fluffy.
  3. Add cooled chocolate and mix until combined.
  4. Add cream cheese and mix by hand until combined.
 
Cake Assembly:
  1. Cut each cooled cake in two and set aside.
  2. Fill with raspberry buttercream and raspberries.
  3. Use a spatula and cover the cake sides and top with the white chocolate buttercream.
  4. Store in the fridge until needed. Leave out at room temperature for 30 minutes before serving.
 
 
 
I don't know if anyone will notice but that is a sugar gumpaste rose. I've been practising and thought it would look lovely next to this cake!

Happy January!
 

No comments:

Post a Comment

Thanks for your comments. If you have left me a question I will get back to you soon.

Bee
xxx

Subscribe to receive new posts via email!

Enter your email address:

Delivered by FeedBurner

Copyright © 'A Rose Tinted Kitchen' 2013 All Rights Reserved. It takes a lot of time developing, testing and photographing my recipes but seeing them pop up on other blogs makes it all worth it. Just remember to please provide a link back to my recipe. Thanks and happy baking!

Bee
xxx