White Chocolate and Raspberry Cake

I know I've mentioned the numerous Sunday Dinners we have.   Sitting at the end of the table, gazing over the family and food makes me so happy.   I also love to end the meal with dessert.   I'm not sure why I made this cake other than we love white chocolate and raspberries.   It turned out great, and the touch of Chambord on every layer added more of that wonderful raspberry flavor.   It didn't last long as the kids took the majority home with them after our dinner was done.

White Chocolate and Raspberry Layered Cake

 Cake Ingredients:

• 2 1/4 C all-purpose flour
• 1 t baking soda
• 1 t baking powder
• 1 t salt
• 6 (1 ounce) squares white chocolate, chopped
• 1/2 C hot water
• 1 C unsalted butter, room temperature
• 1 1/2 C sugar
• 3 eggs
• 1 T vanilla bean paste
• 1 1/4 C buttermilk 

Directions:   Preheat oven to 350 degrees. Prepare three 8 inch round cake pans with shortening and flour.  Sift together the flour, baking soda, baking powder and salt, set aside.  In small saucepan, melt the white chocolate and hot water over low heat. Stir until smooth, and cool to room temperature.

In a large bowl, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well with each addition. Add vanilla bean paste.  Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.

Pour batter into prepared cake pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.  Set aside to cool.


White Chocolate Buttercream Ingredients:

• 6 (1 ounce) squares white chocolate, chopped
• 2 1/2 T all-purpose flour
• 1 C milk
• 1 C butter, room temperature
• 1 C confectioners sugar
• 1 t vanilla bean paste

Directions:  In a medium saucepan, combine the white chocolate, flour and milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.

In large bowl, cream the butter, confectioners sugar and  vanilla until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. 

Additional Ingredients:

• Raspberry Jam
• Chambord
• White Chocolate curls
• fresh Raspberries

To assemble cake:   Cut each cooled cake into 2 layers.   Smear dollop of buttercream onto cake plate and place 1st layer.   Brush that layer with Chambord then add a couple tablespoons of Raspberry Jam, spreading to cover the layer.   Place the 2nd layer next, brush with Chambord and then add a couple tablespoons of white chocolate buttercream, spreading to cover the layer.   Repeat with remaining four layers and then completely frost the cake.

I used a box grater on the large size to grate a room temperature bar of white chocolate with gave me small curls.   Using parchment, I applied the curls to the sides of the cake then topped it with fresh raspberries.