Raspberry White Chocolate Cake Food

WHITE CHOCOLATE & RASPBERRY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
• When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
• Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
• To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
• When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
• Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
• Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
• Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
• Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
• Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
• For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
• For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
• For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.

RASPBERRY WHITE CHOCOLATE CAKE

Steps:

• Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
• Stir until chocolate is completely melted.
• Cool slightly.
• Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
• Beat on medium speed 2 minutes or until well blended.
• Pour evenly into 2 greased and floured (9-inch) round cake pans.
• Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
• Cool cakes in pans 10 minutes, remove from pans.
• Cool completely on wire racks.
• Prepare White Chocolate Cream Cheese Frosting.
• Stir food color into 2/3 cup of the frosting until well blended.
• Place 1 cake layer on serving plate.
• Spread with the tinted frosting.
• Top with remaining cake layer.
• Frost top and sides of cake with remaining frosting.
• Top with raspberries just before serving.
• Store in refrigerator.
• White Chocolate Cream Cheese Frosting:.
• Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
• Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
• Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.

WHITE CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
• Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
• Next, brush glaze over cooled cake.
• Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
• Use a peeler to create the curls by scraping the side of a block of white chocolate.
• Dot the top cake with raspberries and generously sprinkle with white chocolate curls.

WHITE CHOCOLATE CAKE WITH FRESH RASPBERRIES

Steps:

• For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
• With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.
• For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.
• For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.
• To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

RASPBERRY WHITE CHOCOLATE CAKE

Steps:

• Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
• Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate.
• Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely.
• For the frosting: Melt the remaining 6 oz chocolate chips as in step 1.
• Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined.
• Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
• Evenly spread the top of one of the cooled cakes with the raspberry jam.
• Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired.
• Garnish with the fresh raspberries, and keep refrigerated.

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE

Steps:

• Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
• Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
• Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
• To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
• In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
• Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
• Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
• Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
• To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
• To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.

WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
• For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
• Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
• Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
• Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
• Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.

WHITE CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat the oven to 180°C/350°F. Grease and line 2 x 20cm/8inch cake pans with parchment paper.
• Sift the flour, baking powder and salt into a bowl.
• Heat the milk, white chocolate and vanilla until hot, taking care not to allow it to boil.
• In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume.
• Slowly pour in the oil and allow to whip into the egg mixture.
• Add the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
• Pour the batter into the prepared cake pans. Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely.
• Whip the cream with the icing sugar until it starts to thicken then slowly pour in the melted white chocolate. Whip until stiff peaks form.
• Spread half of the whipped cream over one of the cakes then top with raspberries.
• Top with the remaining layer of cake and finish with the rest of the whipped cream and raspberries.
• Top with white chocolate curls and serve.

WHITE CHOCOLATE RASPBERRY CAKE

Steps:

• Heat oven to 180C/ 160C fan/ Gas 4. Grease and line the base of 2 x 20cm round loose bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
• When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
• Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so dont be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
• To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
• When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

CHOCOLATE-RASPBERRY LAYER CAKE

Steps:

• For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
• Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
• In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
• Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
• For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
• To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
• Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.