White Chocolate Cake With Fresh Raspberries Recipes

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WHITE CHOCOLATE & RASPBERRY CAKE



White chocolate & raspberry cake image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Time 45m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

Bake a spectacular White Chocolate-Raspberry Cake for a special occasion! You simply can't go wrong with this beautiful White Chocolate-Raspberry Cake.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h28m

Yield Makes 16 servings.

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1/2 cup butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting Recipe
2 Tbsp. seedless raspberry jam
1 cup fresh raspberries

Steps:

  • Heat oven to 350°F.
  • Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
  • Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
  • Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
  • Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

WHITE CHOCOLATE RASPBERRY CAKE



White Chocolate Raspberry Cake image

This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavor combination!

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 15

6 oz white chocolate (chopped (or white chocolate chips))
2 cups milk
3 1/3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 large eggs (room temperature)
2 tsp vanilla
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter (room temperature)
8 oz white chocolate (chopped, melted, cooled)
500 g fresh raspberries (divided)
6 Tbsp raspberry jam (seeded or seedless (optional))

Steps:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add white chocolate and whip until smooth.
  • Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.
  • Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges. Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.
  • Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
  • Dollop a bit of frosting on the top and spread out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.

Nutrition Facts : Calories 809 kcal, Carbohydrate 95 g, Protein 8 g, Fat 45 g, SaturatedFat 27 g, Cholesterol 146 mg, Sodium 191 mg, Fiber 2 g, Sugar 71 g, ServingSize 1 serving

WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING



White Chocolate Cake with Raspberry Filling image

Garnished with fresh raspberries and shaved chocolate, this white chocolate cake is a tasty treat that takes very little effort.

Provided by TerryWilson

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h50m

Yield 16

Number Of Ingredients 14

1 (15.25 ounce) package white cake mix
1 (4-serving size) package instant vanilla pudding mix
4 egg whites, at room temperature
1 cup water
½ cup vegetable oil
5 ounces white chocolate, grated
1 cup seedless raspberry preserves, divided
6 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, at room temperature
4 teaspoons unsalted butter, softened
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar
¼ cup fresh raspberries, or as needed
1 tablespoon shaved white chocolate, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
  • Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
  • Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
  • Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
  • Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 72.4 g, Cholesterol 22.1 mg, Fat 22.1 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 339.1 mg, Sugar 63 g

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.

Provided by Laura

Time 10h

Yield 12

Number Of Ingredients 16

2 (6 ounce) containers fresh raspberries
6 large egg yolks
½ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 cups whipping cream
1 (15.25 ounce) package French vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
2 sticks unsalted butter, softened
1 ½ cups confectioners' sugar
12 ounces white chocolate, melted and cooled
1 teaspoon pure vanilla extract
1 (4 ounce) bar white chocolate
1 cup large raspberries

Steps:

  • Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
  • Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
  • Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
  • Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
  • Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
  • Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
  • Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g

WHITE CHOCOLATE CAKE WITH FRESH RASPBERRIES



White Chocolate Cake with Fresh Raspberries image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

6 cups sifted cake flour
2 tablespoons baking powder
1 1/2 cups unsalted butter
3 cups sugar
12 egg whites
2 cups milk
1 teaspoon clear vanilla extract
2 cups non-dairy whipping cream
1/4 cup white chocolate dots
1/2 cup solid vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon clear vanilla extract
4 cups powdered sugar
2 tablespoons cream
Fresh raspberries

Steps:

  • For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
  • With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.
  • For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.
  • For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.
  • To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate and Raspberry Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Cream Cheese     Raspberry     Almond     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

Steps:

  • For crust:
  • Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
  • For Filling:
  • Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
  • Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
  • For topping:
  • Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
  • Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

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