White
Chocolate Cake with Raspberry Filling and White Chocolate Ganache
Ingredients:
Cake
1.
3 1/2 c. cake flour
2.
4 tsp baking powder.
3.
1 1/3 c. whole milk
4.
1 t. double-strength vanilla extract
5. 8 egg whites
6.
3/4 c. unsalted butter, softened
7.
1 c. granulated sugar
8.
1/2 c. sour cream
Raspberry
Curd Filling
1.
1/2 c. unsalted butter
2.
1 pint fresh raspberries or 12oz package of frozen raspberries, thawed
3.
5 large egg yolks, slightly beaten
4.
3/4 c. granulated sugar
5.
2-3 tsp. fresh lemon juice
White
Chocolate Ganache
1. 8oz white chocolate for baking
2. 2/3 c. heavy whipping cream
Frosting
1.
6oz white chocolate for baking, chopped
2.
8oz cream cheese, softened
3.
1/4 c. unsalted butter, softened
4.
1/2 t. double-strength vanilla extract
5.
2 c. powdered sugar
Directions
for
the cake:
Preheat
oven to 325˚F. Spray two 8" baking pans with non-stick cooking spray and
set aside. Combine flour and baking soda in small mixing bowl, whisk together
and set aside. Combine milk and vanilla extract in a liquid measuring cup and
set aside. In a large mixing bowl (stainless steel is best), beat egg whites on
high speed until stiff peaks form and set aside. In a separate mixing bowl
cream together the softened butter and sugar on medium speed until fluffy; beat
in sour cream until smooth. On medium speed, alternating with milk mixture add
flour mixture in small amounts mixing until smooth. Whisk in one-third of egg
whites, then fold in the rest. Divide batter evenly between baking pans. Bake
for 17-20 minutes or until a toothpick can be inserted in center and comes out
clean. Let cool in pans for 10 minutes then remove from pans. Cool completely
before frosting.
for
the ganache
Place
chocolate and cream in a double broiler or heavy sauce pan. Cook on very low
heat just until chocolate is melted, stirring frequently. Remove from heat and
let cool completely. Refrigerate overnight. Beat chilled ganache with an
electric mixer and set aside until ready to use.
for
the raspberry curd
Melt
butter in a large sauce pan over medium heat. Add raspberries, egg yolks, sugar
and salt, mash berries as you cook. Stir frequently at first, then constantly
at the end, until thickened. This will take approx. 10 minutes. Pour the
mixture through a mesh strainer over a bowl, pressing on the solids to extract
as much liquid as possible. Let cool to room temperature, the mixture will
thicken as it cools. Stir in lemon juice. Cover and refrigerate until ready to use.
for
the frosting
Melt
chocolate in microwave on high 1 to 1 1/2 minutes, stirring every 30 sec until
mostly melted. Let stand for 3 minutes. In a large mixing bowl, combine melted
chocolate, cream cheese, butter and vanilla, beat on medium speed until well
mixed. Gradually add powdered sugar, beat well until spreading consistency.
Assembly
place
one layer cake on cake board, spoon the white chocolate ganache in the center
of cake and spread to edges using an off set spatula creating an even layer. Spread
the raspberry curd on top of the ganache layer. Place the second cake layer on
top of fillings and cover entire cake with white chocolate frosting using off
set spatula. Decorate as desired. Garnish with fresh raspberries, white
chocolate truffles, or white chocolate curls.
I
made this cake for my little sister's 20th Birthday. It's full of some of her
favorite things, raspberries and sunflowers. I hope she loves it!
