Description
A dreamy combination of white chocolate mousse, rich chocolate cake, and tangy raspberries makes this White Chocolate Raspberry Dream Cake a show-stopping dessert for special occasions or indulgent weekends. With its beautifully layered interior and fresh berry topping, it’s a treat for both the eyes and the palate.
Ingredients
Scale
200g white chocolate (good quality, chopped)
1/2 cup raspberry preserves
1 cup fresh raspberries
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 cup granulated sugar
1 cup buttermilk
1 tsp vanilla extract
1 1/2 cups heavy cream (cold)
1 tsp powdered gelatin (optional)
White chocolate curls or sprinkles (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
- Make the cake batter: Cream butter and sugar until fluffy. Beat in eggs and vanilla. In a bowl, combine flour, cocoa, baking powder, and baking soda. Alternate mixing dry ingredients and buttermilk into the creamed mixture.
- Bake layers: Divide batter evenly into pans. Bake for 25–30 minutes. Cool completely.
- Raspberry filling: Mash raspberry preserves with fresh raspberries. Set aside.
- Make mousse: Melt white chocolate and cool slightly. Whip cream to soft peaks. Fold in chocolate gently. (If using gelatin, bloom it in water and stir into melted chocolate before folding in cream.)
- Assemble the cake: Layer chocolate cake, white chocolate mousse, and raspberry filling. Repeat for all layers.
- Frost the cake: Spread remaining mousse over the top and sides. Pipe decorations and add garnish.
- Chill: Refrigerate at least 1 hour before slicing.