White Chocolate Raspberry Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 521.4
- Total Fat: 15.3 g
- Cholesterol: 71.1 mg
- Sodium: 240.3 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 0.6 g
- Protein: 3.4 g
View full nutritional breakdown of White Chocolate Raspberry Cake calories by ingredient
Introduction
decadent sinful dessert lol. I decorated it with a chinese dragon and phoenix for my sister's birthday (see picture). decadent sinful dessert lol. I decorated it with a chinese dragon and phoenix for my sister's birthday (see picture).Number of Servings: 16
Ingredients
-
6 oz. white baking chocolate squares (chopped) or chips
1/2 cup (1 stick) unsalted butter
1/2 cup seedless raspberry jam
1/2 cup raspberries (preferably fresh, but frozen will work too)
1/2 teaspoon of raspberry extract
1 box of white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
frosting:
• 3 (1 ounce) squares white chocolate, chopped
• 3 1/2 cups confectioners' sugar
• 1/4 cup butter, softened
• 4 tablespoons water
• 1/2 teaspoon almond extract
Ganache:
6 oz white chocolate (chips or squares)
1/3 cup cream
Directions
CAKE:
1. Preheat your oven to 350°F. Grease and flour 2 (9-
inch) round cake pans and set aside.
2. Make frosting and refrigerate until
ready to use.
3. Microwave the white chocolate and butter in
medium bowl on HIGH for 2 minutes or until the
butter is melted. Stir until chocolate it is completely
melted; cool slightly.
4. Beat cake mix, milk, eggs, vanilla, raspberry extract
and chocolate mixture in large bowl with electric
mixer on low speed just until moistened, scraping
side of bowl frequently. Beat on medium speed for 2
minutes or until well blended. Pour evenly into
prepared pans.
5. Bake 25 to 28 minutes or until toothpick inserted in
centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool
completely on wire racks.
6. Place 1 cake layer on serving plate and spread the raspberry jam. Place second cake layer
on top.
7. Frost top and side of cake with frosting. Pour ganache over the cake once the frosting has hardened a bit. Top with raspberries just before serving. Keep
the cake stored in your refrigerator.
FROSTING:
In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
WHITE CHOCOLATE GANACHE GLAZE:
Melt white chocolate squares on a double boiler, then slowly stir in cream. Let cool slightly before pouring over cake. Refrigerate cake once ganache is on otherwise it will melt off!
Number of Servings: 16
Recipe submitted by SparkPeople user PESCETARIAN.
1. Preheat your oven to 350°F. Grease and flour 2 (9-
inch) round cake pans and set aside.
2. Make frosting and refrigerate until
ready to use.
3. Microwave the white chocolate and butter in
medium bowl on HIGH for 2 minutes or until the
butter is melted. Stir until chocolate it is completely
melted; cool slightly.
4. Beat cake mix, milk, eggs, vanilla, raspberry extract
and chocolate mixture in large bowl with electric
mixer on low speed just until moistened, scraping
side of bowl frequently. Beat on medium speed for 2
minutes or until well blended. Pour evenly into
prepared pans.
5. Bake 25 to 28 minutes or until toothpick inserted in
centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool
completely on wire racks.
6. Place 1 cake layer on serving plate and spread the raspberry jam. Place second cake layer
on top.
7. Frost top and side of cake with frosting. Pour ganache over the cake once the frosting has hardened a bit. Top with raspberries just before serving. Keep
the cake stored in your refrigerator.
FROSTING:
In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
WHITE CHOCOLATE GANACHE GLAZE:
Melt white chocolate squares on a double boiler, then slowly stir in cream. Let cool slightly before pouring over cake. Refrigerate cake once ganache is on otherwise it will melt off!
Number of Servings: 16
Recipe submitted by SparkPeople user PESCETARIAN.
