Description
A tender cake wrapped in glossy white chocolate ganache and studded with fresh raspberries, balancing sweet chocolate with fruity acidity.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 12 g (2 1/2 tsp) baking powder
- 6 g (1 tsp) salt
- 225 g (1 cup) unsalted butter, room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 240 g (1 cup) plain full-fat yogurt
- 10 ml (2 tsp) pure vanilla extract
- 300 g (10.5 oz) good-quality white chocolate
- 240 ml (1 cup) heavy cream
- 300 g (10 oz) fresh raspberries
- 30–60 g (1/4–1/2 cup) confectioners’ sugar (optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease two 9-inch round cake pans, line the bottoms with parchment, and grease the paper.
- Whisk together flour, baking powder, and salt in a bowl for 30 seconds.
- Beat butter and sugar for 3–4 minutes until pale and fluffy, scraping the bowl every minute.
- Add eggs one at a time, mixing after each, then add vanilla.
- With the mixer on low, alternate adding the dry mix and yogurt in three parts, beginning and ending with flour.
- Gently fold in melted white chocolate and raspberries into the batter.
- Divide batter between pans and bake for 22–28 minutes, until a toothpick comes out with a few moist crumbs.
- Heat heavy cream until just simmering, then whisk into chopped white chocolate until smooth for ganache.
- Assemble the cake with layers of ganache and raspberries in between.
- Chill the cake for 20–30 minutes to set the ganache before slicing.
Notes
Use good-quality white chocolate for the ganache and weigh flour for accuracy.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg