Description
This White Chocolate Raspberry Dream Cake is a luxurious layered dessert combining moist chocolate cake layers with luscious white chocolate mousse and fresh raspberry filling. Perfectly balanced with sweet and tart flavors, this cake is elegant yet approachable, making it an ideal treat for special occasions or whenever you crave a decadent homemade cake.
Ingredients
Scale
Cake Ingredients
- 200g white chocolate (good quality, chopped)
- 1/2 cup raspberry preserves
- 1 cup fresh raspberries
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream (cold)
- 1 tsp powdered gelatin (optional)
- White chocolate curls or sprinkles (for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper to ensure the cake layers bake evenly and release easily.
- Make the cake batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Alternately add the dry ingredients and buttermilk to the creamed mixture, mixing gently until just combined to maintain a tender crumb.
- Bake layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans before assembling.
- Prepare raspberry filling: In a small bowl, mash together the raspberry preserves and fresh raspberries to create a chunky, flavorful filling. Set aside.
- Make white chocolate mousse: Melt the white chocolate gently, and allow it to cool slightly. In a chilled bowl, whip the heavy cream to soft peaks. If using, bloom the powdered gelatin by soaking it in cold water, then stir it into the melted white chocolate until fully dissolved. Gently fold the whipped cream into the white chocolate mixture until smooth and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread an even layer of white chocolate mousse over it, then spoon and spread the raspberry filling on top. Repeat with the remaining layers, finishing with the final cake layer on top.
- Frost the cake: Use the remaining white chocolate mousse to frost the top and sides of the cake evenly. Decorate with piped designs and garnish with white chocolate curls or sprinkles for an elegant finish.
- Chill: Refrigerate the cake for at least 1 hour before slicing to allow the mousse to set and the flavors to meld beautifully.
Notes
- For best results, use high-quality white chocolate to ensure a creamy mousse texture.
- The gelatin is optional but helps stabilize the white chocolate mousse for easier slicing.
- Fresh raspberries add a nice texture and burst of flavor in the raspberry filling.
- This cake should be stored chilled and consumed within 2-3 days for optimal freshness.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if unavailable.
