white chocolate and raspberry cake

Whenever I make my white chocolate raspberry brownies, they disappear in a flash so I tinkered with the recipe in an attempt to turn the brownies into a white chocolate raspberry cake. It should have been easy but I got a bit over confident and changed too many things. 

I reduced the amount of both the chocolate and the sugar; I swapped some of flour for almond meal and increased the quantity of berries. 

The cake was too moist and not quite sweet enough; the crumb was too open; the ganache wouldn't set and after looking through the images I discovered the raspberries I'd bought to decorate the cake were mouldy.

I returned to the kitchen and did what I should have done in the first place and this time it worked like a charm!

Here's the recipe for you which makes a 4 cup bundt cake or a 17cm round cake. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

White chocolate and raspberry cake 
100 grams white chocolate, coarsely chopped
100 grams unsalted butter, chopped
2/3 cup caster sugar 
1 tsp vanilla 
2 eggs 
¾ cup SR flour
¼ cup Plain flour
Pinch salt
¼ cup milk
100g raspberries fresh or frozen

To decorate
75g white chocolate, roughly chopped
50 mls cream
¼ cup toasted flaked almonds
Few extra raspberries 
Grease and flour a 4 cup bundt tin or 17cm round cake tin. Preheat oven to 180°C.

Melt white chocolate with the butter in an ovenproof bowl in the microwave. Leave to one side until cool. Add the sugar and vanilla and mix until well combined. Gradually add the eggs, beating until incorporated. Sift the flour with salt. Add the flour mixture in batches alternating with the milk until you have a soft batter. Gently fold through the raspberries then spread the batter in prepared pan. 
Bake in a 180°C oven for 45-50 minutes or till golden brown and a skewer comes out dry when tested. The bundt cake will take less time to cook than the round cake. Cool in the pan on a wire rack for about 10 minutes before unmoulding. When cool, drizzle the top of the cake with the white chocolate ganache. When the ganache has almost set, top with the raspberries and the flaked almonds.

White chocolate ganache
Place the chocolate in a heatproof bowl and bring the cream to the boil in a small saucepan. Pour the boiling cream over the chocolate and gently stir them together using a spatula until a shiny bubble-free ganache forms. Let cool a little to thicken before spooning over the cooled cake.

Serve as is or with a few extra berries on the side.

I'm making the last item for Christmas week this coming weekend. I can't wait to share everything with you starting Monday December 16.

See you all again next week witth some more baking from my kitchen.

Bye for now,



  1. Hello,
    I love the look of this cake but really need to try the brownie recipe. Suits what I need to take along this weekend. It also needs to be Gluten Free, so can you give me some suggestions on how best to substitute? You seem extremely proficient in adapting recipes.
    Still loving your blog and always look forward to Mondays.

  2. Hi Angela, check out the white chocolate and raspberry brownie recipe in the archives. I've made a GF version before. Instead of 1 cup plain flour, I used 1/4 cup almond meal and 3/4 cup GF plain flour from ALDI. I find the flour quite gritty so I sieve it well and the almond meal ensures the brownies are nice and moist. They were a hit at work.


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