Raspberry White Choco Cake


  • 2 1/2 Cups All-Purpose Flour
  • 1 Tsp Baking Powder
  • 3 Eggs
  • 1 1/2 cups Powder Sugar
  • 6 (1 ounce) squares white chocolate melted
  • 1 Cup Butter
  • 1 Tsp Vanilla Extract
  • Fresh Raspberries
  • Fondant and chocolate molding paste for decoration

How It’s Made:

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.

Place 6 ounces white chocolate in saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Set aside.

Combine sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla essence. Continue beating until well mixed.Combine flour, baking powder.Add chocolate mixture, beating at low speed until well mixed.

Spread batter into prepared pans.Fill the pan with mixture and some Raspberries between the mixture. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. When Cool completely.

Garnish with Fondant and chocolate molding paste for decoration and raspberries.

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