White Chocolate Raspberry Cake

Description

Description A stunning dessert that combines creamy white chocolate and tart raspberries in a layered cake, perfect for any occasion.

Instructions

1. Preheat your oven to 350°F (175°C), and grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined.
6. Pour the batter equally into the prepared pans, and bake for 25-30 minutes until a skewer comes out clean.
7. Allow the cakes to cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
8. Heat the heavy cream in a saucepan over medium heat until it simmers, then pour it over the chopped white chocolate and let sit for a minute.
9. Stir the mixture until smooth, then stir in the butter until melted.
10. Let the ganache cool until it thickens to a spreadable consistency.
11. In a medium saucepan, combine fresh raspberries and sugar, cooking over medium heat until the raspberries break down (about 5-7 minutes).
12. Stir in the lemon juice, then add a cornstarch slurry (cornstarch mixed with water) to thicken the filling.
13. Let the raspberry filling cool completely.
14. Level the cakes if necessary, and place one cake layer on a serving plate.
15. Spread a layer of raspberry filling on the first layer, place the second layer on top, and frost with white chocolate ganache.
16. Add the final layer and frost the entire cake with the remaining ganache.
17. Garnish with fresh raspberries and white chocolate shavings. Chill for 30 minutes before serving if desired.

Notes

1. Notes
2. For best results, use high-quality white chocolate. Add extra flavors to the ganache if desired.