Description
A delicious cake layered with raspberry filling and topped with white chocolate mousse.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh raspberries
- 1/4 cup sugar (for filling)
- 1 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 1/2 cups heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract (for mousse)
- Fresh raspberries for garnish
- White chocolate shavings for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add flour mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until berries break down and the mixture begins to boil.
- Stir in the cornstarch mixture, and cook until thickened.
- Remove from heat and allow to cool completely.
- In a small saucepan, heat 1/2 cup of the cream until it just starts to simmer.
- Remove from heat and add the chopped white chocolate, stirring until smooth.
- Let the mixture cool to room temperature.
- Whip the remaining cream until soft peaks form, then gently fold into the cooled chocolate mixture along with vanilla extract.
- Place one cake layer on a serving plate.
- Spread the raspberry filling evenly over the layer.
- Top with the second cake layer.
- Spread white chocolate mousse over the top and sides of the cake.
- Garnish with fresh raspberries and white chocolate shavings.
Notes
- Ensure the white chocolate mixture is completely cooled before folding in the whipped cream to avoid melting.
- You can substitute frozen raspberries if fresh ones are not available, but be sure to thaw and drain them well.
- For a professional look, consider using a cake ring when assembling to keep layers even.
- Store the cake in the refrigerator for up to 3 days, but let it sit at room temperature for 30 minutes before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg