WHITE CHOCOLATE RASPBERRY LAYER CAKE

WHITE CHOCOLATE RASPBERRY LAYER CAKE

 

 

 

 

A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.

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

1.     Preheat oven to 180C (360F). Grease and line two 8-inch round cake tins with baking or parchment paper.

2.     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.

3.     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.

4.     …………………………………………………….

5.     ………………………………………………………………………..

Full instructions: Click here