WHITE CHOCOLATE RASPBERRY LAYER CAKE

Today, I’ve teamed up with Almond Breeze to bring you my new favourite cake. One that I just know you’re going to love.

I’ve wanted to share a recipe for a white chocolate cake for a long time. But it’s taken quite a while for me to find the perfect white chocolate cake that will rival any chocolate cake. But it’s finally here and I’m over-the-moon with the result.

INGREDIENTS

White chocolate raspberry cake

• 230 grams (1 cup / 2 sticks) unsalted butter, chopped
• 300 grams (2 cups) white chocolate
• 200 grams (1 cup) caster sugar
• 240 ml (1 cup) Original Almond Breeze Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 350 grams (2 and 1/2 cups) plain flour
• 2 teaspoons baking powder
• 100 grams (1 cup) frozen raspberries

Raspberry buttercream

• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 435 grams (3 and 1/2 cups) icing or powdered sugar, sifted
• 1/2 cup good-quality raspberry jam*
• Fresh raspberries, to decorate

INSTRUCTIONS

• Preheat oven to 180C (360F). Grease and link two 8-inch round cake tins with baking or parchment paper.
• In a medium saucepan, add butter, white chocolate, sugar and almond milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
• Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy. Gently fold through the raspberries.
• ...........................

full recipe here : www.sweetestmenu.com

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