White Chocolate Raspberry Fantasy Cake Recipes

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 & 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 FANTASY CAKE

Steps:

• CAKE:Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside.
• Combine flour, lemon zest, baking powder, and salt; set aside.
• Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth.
• Stir remaining half-and-half into the chocolate and let cool.
• Cream margarine or butter with granulated sugar on high speed until soft and fluffy.
• Beat in vanilla.
• Add egg yolks, one at a time, beating well after adding each.
• Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't over beat).
• Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time).
• Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
• Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
• Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
• In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed.
• CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
• Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
• FROSTING:.
• Have ready a chilled mixing bowl and chilled beaters.
• Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth.
• Let cool completely.
• Have a small pan heating to a boil (just a few inches of water).
• Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
• Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
• Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
• Beat until soft peaks form.
• Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat.
• Use immediately to frost cake.
• TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
• Place one cake layer onto the wax paper.
• Set berry mixture into a strainer over a small bowl and let juices drain.
• Using a pastry brush, brush the liquid over the cake layer.
• Stir jam to soften and spread over the cake layer.
• Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
• Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
• Garnish with curls and gently pull out the wax paper sheets.
• Cover loosely with plastic wrap and chill up to 24 hours, if needed.
• Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.

WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
• Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
• Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
• Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
• Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

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 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.