Beautiful and delicious, this raspberry, rose and white chocolate cake is perfect as a tea time treat but also, more importantly, makes the perfect base for a celebration cake. A perfect substitute for the standard Madeira, lasts for a week, covered, in the fridge and is wonderfully moist, with a hint of the white chocolate and raspberry!
I’ve decorated this in a variety of ways, with:
– pure white chocolate with rose geranium pure essential oil, which is naturally hard when it hardens, so can be a bit tricky to cut ( a hot knife does the trick). This is what’s given in the recipe.
– white chocolate ganache with a teaspoon or two of rose water or as above, too rich for my taste
– white chocolate buttercream
– vanilla buttercream
– raspberry buttercream
So far! They’ve all been gorgeous, my favourite is perhaps, white chocolate & raspberry buttercream.
Please go to the Icing & Filling cakes with buttercream page for more help on how to coat and ice cakes.
Raspberry, Rose and White Chocolate Cake
Ingredients
- 4 eggs
- 250 g caster sugar
- 200 g butter
- 200 g white chocolate
- 100 ml single cream
- 3 tbsp raspberry coulis
- 300 g self raising flour
- 1 tsp baking powder
- 1 tsp vanilla paste or extract
- 1 tsp rose water
- Raspberry jam for filling
White Chocolate Buttercream
- 120 g butter
- 150 g white chocolate good quality, with no vanilla specks
- 400 g icing powdered sugar
- 2 tbsp raspberry coulis
Pure White Chocolate Covering
- 300 g good quality white chocolate
- 1 drop rose geranium pure essential
Instructions
- Preheat oven to 160˚C/320F˚ and line & grease an 8″ baking tin as required.
- Sift the flour & baking powder together & set aside.
- Place chocolate and cream in a roomy bowl and microwave on medium heat in 30 second bursts until the chocolate is almost melted, then stir until it’s all melted.
- Beat the butter & sugar until light and creamy.
- Add egg, one at a time, beating well between additions. If you’re worried about curdling, at a tbsp of flour with each egg.
- Add the vanilla, rose water & chocolate mix & fold in gently, if using a tabletop mixer, at its lowest speed.
- Add the flour, again, fold in gently.
- Finally, add the raspberry coulis, again, fold in gently, don’t worry about tiny streaks.
- Pour into prepared tin & bake for about 45-60 minutes. I know that’s a huge range, really does depend on your oven.
- When done, leave it to cool completely before icing. Removing it from its tin will speed this up.
- Halve the cake and fill with raspberry jam.
White Chocolate Buttercream
- Melt the chocolate in a bowl in the microwave in 30 second spurts, stirring each time. Leave to cool for a few minutes.
- While waiting for the chocolate to cool, beat the butter and sugar as above.
- Add the melted chocolate.
- Add raspberry coulis and stir gently to mix. Don’t worry about streaks.
Pure White Chocolate Covering
- Melt chocolate on medium power in a microwave at 30 second burst until melted.
- Add the drop of oil, stir.
- Cool slightly before using