Hi Candice, We have not tried the White Chocolate Raspberry recipe in a bundt pan but I think it would work fine. Could I use Nestle Milky Bar Chocolate in this please? Let this cool down before using. Delicious! Use a piping bag, I piped the icing along the edge and placed the first layer in the freezer for about 5 minutes. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside. Gently melt the butter in a medium heatproof bowl in the microwave. This should be eaten an hour or so after it comes out of the oven. What could be the culprit? Pour into the prepared tin until you have covered the base with about 2cm of the mixture (which will be about half of it) and then cover with the raspberries and pour the rest of the mixture on top. Members of MyCakeSchool.com have full online access to our entire library of cake decorating video tutorials for as long as they are a member. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. You would probably need to make 2 layers of the filling and swirl with a knife before putting into the oven. If you will be doing a lot of decorative piping, you will need additional frosting. Whisk in the flour until just combined. You may have to push some of the raspberries back under the cake batter by hand. We also have a growing collection of free cake tutorials in our Free Tutorial Section. For more information on our cookies and changing your settings, click here. We wrap our layers individually in plastic wrap while still warm, then in aluminum foil. Arrange the oven shelves so that one is in the middle for the cake, and another just below it. I’ve got cups of all shapes and sizes. Add in the jam, sugar, salt and eggs and stir well until everything is combined. When it begins to soften just stir for a minute or two and it will continue to melt. Don’t try and test by poking in a skewer as you don’t want it to come out clean: the gunge is what the cake is about. We think that you’ll find this homemade white chocolate raspberry cake to be as flavorful as it is elegant. When it’s almost melted, stir in the chocolate and allow it to melt a little. Put into the preheated oven and bake for 40–45 minutes. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy. Stir the flour and cocoa mixture into the pan, and beat well – just with a spatula or wooden spoon - until all is smooth and glossy again, then gradually beat in the eggs. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. If I was to use this recipe to make cupcakes instead, what temperature would I bake the cupcakes at and about how long should it take to bake? Page optimized by WP Minify WordPress Plugin, Whole Wheat Belgian Waffles with Raspberry Puree, Flag Cake with Berries and Cream Cheese Frosting, Harira (Moroccan Chick-Pea and Lentil Soup). White Chocolate and raspberries are a match made in heaven. 6. Preheat the oven to 180 degrees Celsius. Hi Fatimah, For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes. Slide a baking sheet onto the lower rack to catch any drips as the cake bakes. I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. We followed recipe to a tee(or so I think we did). Can be refrigerated in a covered container for a week. (White chocolate and raspberry is one of those heavenly combinations, isn't it? https://www.mycakeschool.com/recipes/lemon-raspberry-swirl-pound/. Butter a 22–23cm / 9-inch springform cake tin and line the base with baking parchment. Preheat the oven to 350°F (180°C). When it’s ready, take the cake out of the oven and put on a rack. Instead, I spread on my filling without bringing it all the way to the edge of the cake layer. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. We have a recipe for a Lemon Raspberry Bundt, but we used 1 cup a cake batter mixed with raspberry jam, also added a bit of red color to give it a more appealing look. Thank you for giving the recipe a try. Also, this recipe makes 6 cups batter. 1. We used two 8×2 inch pans and split the baked layers. The original recipe is actually called Store Cupboard Chocolate Orange Cake, since it calls for marmalade instead of raspberry jam. We used frozen. I repeated this for the final layer. Serve with lots more fresh raspberries, and Greek yoghurt, whipped double cream or crème fraîche as wished. Find all of the details here: Membership information for MyCakeSchool.com, Filed Under: Blog Tutorials, Cakes and Cupcakes, Recipes Tagged With: White Chocolate Rasbperry, White Chocolate Raspberry Cake. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Don’t worry about that: a little icing sugar will deflect attention. Cookbook writers and TV chefs are always talking about dishes to serve when unexpected guests pop in or if you’re having friends round for a midweek dinner party. If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it. Don’t try and test by poking in a skewer as you don’t want it to come out clean: the gunge is what the cake is about. Next, we spread our white chocolate cake layers with a thin layer of the homemade raspberry filling, followed by a layer of white chocolate buttercream frosting. If you also had a dense cake, that can happen if the batter was over mixed or mixed at too high a speed. Heat the oven to 180°C/160°C Fan/350°F. You know how sometimes when you buy muffins at a cafe, they look all big and tempting, with heaps of lovely chocolate chips and nuts or fruit... but then you break into them and it's just dry disappointing cake on the inside? The mixture will be runny: don’t panic, and don’t add more flour; the chocolate itself sets as it cooks and then cools. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes). We are still in the middle of lock down for Corona Virus here in Texas. Looks so yummy!! Pour into the prepared tin until you have covered the base with about 2cm of the mixture (which will be about half of it) and then cover with the raspberries and pour the rest of the mixture on top. https://www.mycakeschool.com/recipes/chocolate-raspberry-scratch You will need: a 22–23cm spring-sided cake tin. The filling in the White Cho Raspberry will not be as bright once it is cooked so you might want to add color also. Add another Tablespoon milk if needed. Hi Geanina, Very helpful information, thanks for posting! Registered number: 861590 England. Good morning. This will ensure that the batter will not bake up and over the sides of the pan. Do we need to split the two layers? Mix the flour and cocoa powder together in a bowl, and set aside. Get our latest recipes, competitions and cookbook news straight to your inbox every week https://www.goodtoknow.co.uk/recipes/white-chocolate-birthday-cake For US cup measures, use the toggle at the top of the ingredients list. If you do not find the exact resolution you are looking for, then go for a native or higher resolution. When you’re just about to eat – and this should be around an hour after the cake’s come out of the oven - dust with a little confectioners' sugar pushed through a tea strainer. Heat the oven to 180°C/ 160°C Fan. Muffins at cafes are usually so disappointing :(, They're anything but PLAIN!!! Blogger Templates Created By : If you're using plain flour rather than self-raising flour, then simply add 2 teaspoons of baking powder to your flour. Marking 20 years since its original 1998 publication, Nigella's culinary bible of delicious prose is celebrated with a brand new Vintage Classics edition. Do you think I could make this recipe in a Bundt, using the rasberry half way thru the bundt, bake then freeze? Bake in the oven for 45 to 50 minutes, until a tester inserted into the centre comes out clean. Thanks so much for the tips. Place a fine wire strainer over a bowl. Butter a 22–23cm / 9-inch springform cake tin and line the base with baking parchment. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. A very tasty end result, well worth the effort. Preheat the oven to 180 degrees Celsius. Pour the thawed raspberries into the strainer and let the juice drain into the bowl. They look quite flat and plain on top, but are choc-full of wonderful raspberries and white chocolate chips. My daughter made this cake the other night. Don’t worry about that: a little confectioners' sugar will deflect attention. Until, that is, I discovered this cake. I’ve wanted to share a recipe for a white chocolate cake for a long time. Completely thaw the frozen raspberries. Here is a link to that cake if you would like to see it. I see you recommended putting it in the fridge, will it be ok for a few days? Set the pan on a wire rack and allow the cake to cool in the pan for at least 10 minutes before you turn it out. Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes.