WHITE CHOCOLATE RASPBERRY LAYER CAKE

A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.

WHITE CHOCOLATE RASPBERRY LAYER CAKE

INGREDIENTS
White chocolate raspberry cake
  1. 230 grams (1 cup / 2 sticks) unsalted butter, chopped
  2. 300 grams (2 cups) white chocolate
  3. 200 grams (1 cup) caster sugar
  4. 240 ml (1 cup) Original Almond Breeze Milk
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 350 grams (2 and 1/2 cups) plain flour
  8. 2 teaspoons baking powder
  9. 100 grams (1 cup) frozen raspberries

Raspberry buttercream
  1. 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  2. 1 teaspoon vanilla extract
  3. 2 tablespoons milk
  4. 435 grams (3 and 1/2 cups) icing or powdered sugar, sifted
  5. 1/2 cup good-quality raspberry jam*
  6. Fresh raspberries, to decorate

INSTRUCTIONS
  • Preheat oven to 180C (360F). Grease and line two 8-inch round cake tins with baking or parchment paper.
  • In a medium saucepan, add butter, white chocolate, sugar and almond milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
  • Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy. Gently fold through the raspberries.