White Chocolate Cake with Raspberry Filling and White Chocolate Ganache

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!