Luscious Raspberry & White Chocolate ‘Heart’ Cake

This week’s recipe is devoted to all things romantic and Valentine’s Day themed! Get excited as I’m sharing another delicious cake perfect to make for your special someone this Valentine’s Day. Cue my White Chocolate and Raspberry Cake cake with fresh raspberries and white chocolate shavings! Delicious, simple and definitely a showstopper, this cake will certainly impress this Valentine’s Day without a doubt! Enjoy and have a great weekend! 

white chocolate rasp cake

 

cake rasp choc

Easy to make and so tasty, one slice is never enough! 

heart cake

heart cake baking

also feel free at this point to lick the bowl (that’s my guilty pleasure and also the cook’s pleasure too!)

Ingredients-

(Makes 1 Cake)

Cake batter 

150g of unsalted butter, softened at room temp 

150g of caster sugar

1/2 tsp of vanilla bean paste or vanilla extract

3 large free-range or organic eggs, at room temp 

150g of self-raising flour, sifted

Enough cold water, to loosen the cake mixture 

White Chocolate Buttercream 

150g of unsalted butter, softened at room temp 

300g of icing sugar, sifted 

1 tsp of vanilla bean paste or extract

100g of good-quality white chocolate, melted and cooled 

Filling & decoration ingredients 

2-3 tablespoons of good-quality raspberry conserve

Fresh raspberries, washed and drained 

White chocolate curls

Method- 

1. Preheat your oven to 180 degrees C Fan. Line a heart-shaped cake tin or 2 sandwich tins with some parchment paper. Set aside.

2. For the cake batter: Cream the butter and sugar with the vanilla until really light and fluffy (approx. 2 minutes). Then add the eggs and beat in to incorporate fully. Then sift in the flour and gently fold in to mix. (Now add some additional water to loosen the batter a little.) Pour the cake mix into the tin and smooth over the top to level off, then bake in the preheated oven for 25-30 minutes or until golden and well risen.

3. Once the cake is fully cooked through, cool in the tin/s for 30 minutes, then remove from tin and cool completely on a wire rack. Once cooled, make the buttercream. In a stand mixer, cream the butter, icing sugar and vanilla together- start on low speed and gradually turn the speed up. Cream the butter and sugar together for 5-7 minutes, until really pale in colour- half way through, stop the mixer and scrap the sides of the mixer down and continue mixing. Then add the melted and cooled white chocolate and fold in gently.

4. To assemble the cake: Cut the cake in half. Spread one half with the raspberry conserve, then spread the other half with about half of the buttercream. Sandwich the two halves together. Then take the remaining icing and cover the top of the cake. Finish by decorating with fresh raspberries and chocolate shavings.

Slice up and enjoy- and the cake lasts for 2-3 days in an airtight cake container. 

cake

 

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50 thoughts on “Luscious Raspberry & White Chocolate ‘Heart’ Cake

  1. Pingback: Luscious Raspberry & White Chocolate ‘Heart’ Cake | homethoughtsfromabroad626

  2. Thank you for your comment on my blog! :) I’m excited to find yours and see all of the beautiful things you’re creating over here. That cake looks so beautiful and sounds delicious!

  3. This cake is so cute! I just remembered that I have a heart-shaped pan and totally forgot to use it this year. I absolutely love all the raspberries on top! This would be such a wonderful treat on Valentine’s Day!

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