Mix until just combined, do not over mix and do not mix above medium speed. Add enough water to this to make 1 1/4 cups. Download this image for free in High-Definition resolution the choice "download button" below. If you will be doing a lot of decorative piping, you will need additional frosting. https://www.bbcgoodfood.com/recipes/chocolate-raspberry-birthday-layer-cake Raspberry Cupcakes With White Chocolate Ganache is a community recipe submitted by miss emmalou and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. After assembling the layers, I crumb coated my cake with a thin crumb coat layer of the white chocolate buttercream, chilled it in the freezer until firm (about 15 minutes), and then followed with a thicker layer of the white chocolate frosting. Registered number: 861590 England. 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. white chocolate and raspberry cake recipe nigella is important information accompanied by photo and HD pictures sourced from all websites in the world. 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 hope that you enjoy this recipe as much as we have! The white chocolate hardens quickly. Be careful in doing this. The chocolate will continue to melt as it is stirred. Fold in the raspberries. Take the pan off the heat and stir until the butter and chocolate are smooth and melted. I can’t stand it! OMG I can nearly smell the muffins here from my computer screen! Sometimes cakes tend to dry out in the refrigerator so try to keep it under at cake cover or in something that will keep it air tight. Also, this recipe makes 6 cups batter. Add the white chocolate and milk mixture. That’s all there is to it! If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Remove the pan from the heat, and let stand for a couple of minutes. I served it with icing sugar dusted on top with tea! Place the chocolate and cream in the top of a gently simmering double boiler (or just put one saucepan on top of another, this is what I usually do as I don't own a double boiler). When you assemble the cake, spread the raspberry filling to 1/4th of an inch from the edge. I also used less powdered sugar (only 3 cups) and added an additional 6 tablespoons of butter and 3 ounces of white chocolate. If you're using plain flour rather than self-raising flour, then simply add 2 teaspoons of baking powder to your flour. Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream. Your email address will not be published. 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. To know the bakeable capacity of a bundt, fill the pan with water to 1 1/4 to 1 1/2 from the top, then measure how many cups of water in the bundt pan. Beautiful cake and easy to make. It gets more solid when cold, and loses some of that spectacular texture. Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Cant wait to give this recipe a try....Cant beat white choc and raspberry. All rights reserved | Terms and Conditions | Privacy Policy, « Sweet Teddy Bear Cake- Free Video Tutorial. Leave in the tin for 15 minutes before removing the sides of the tin; the cake must stay on its base. 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 recently had Nothing Bundt cakes White Chocolate Rasberry cake. We have fallen in love with the white chocolate cake layers in this recipe. It could be a little sweeter. I added unsweetened pure cranberry juice instead of water to create the 1 1/4 cup of raspberry pulp/juice. Discard the remaining seeds and pulp that would not go through the strainer. It would be perfect for any number of special occasions including bridal and baby showers, birthdays, and weddings! We use cookies on this site and by continuing to browse it you agree to sending us your cookies. When it’s ready, take the cake out of the oven and put on a rack. Thaw on the counter top until condensation forms on the foil, unwrap and let them thaw. Until now, we haven’t had a cake on our site to really showcase this heavenly combination. I didn’t make the frosting or the filling but i did make the cake and it was incredible. Muffins at cafes are usually so disappointing :(, They're anything but PLAIN!!! Serve with lots more fresh raspberries, and Greek yoghurt, whipped double cream or crème fraîche as wished. That can be checked with an oven thermometer. Copyright © 2020 Nigella Lawson, 250 grams unsalted butter (plus more to grease cake tin - I use the butter wrapper), 1 tablespoon chambord (raspberry liqueur), 250 grams good dark chocolate - 70% cocoa solids (broken into squares), 185 millilitres black coffee and 185ml / ¾ cup water or 2 teaspoons instant coffee made up with 370ml / 1½ cups water, 2 large eggs at room temperature (beaten slightly), 250 grams raspberries (plus lots more to serve), approx. 3. I’m a third generation Virgo and consider myself to be fairly well organised, but I would be hard pressed to rustle up much more than some stale crackers unearthed from the back of the pantry if someone dropped by out of the blue. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. A very tasty end result, well worth the effort. Get smart with the Thesis WordPress Theme from DIYthemes. Let’s meet two of our key players: Here’s a closeup of the Raspberry Filling… ahhhh.. Keep this recipe in mind for your cake and cupcake recipes! I then piped frosting across the filling for the layer of icing on top of the filling. So deceptive from the outside, but sweet goodness on the inside! Whisk in the flour until just combined. Heat the oven to 180°C/160°C Fan/350°F. Slide a baking sheet onto the lower rack to catch any drips as the cake bakes. Can be refrigerated in a covered container for a week. (White chocolate and raspberry is one of those heavenly combinations, isn't it? I am going to try it and will let you know how it turns out. We followed recipe to a tee(or so I think we did). Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Heat the milk in the microwave or on the stove top, do not let it boil. But when it’s cooked, the top will be firm, and slightly cracked. There are several steps to this recipe, it would be fine to bake the layers in advance and freeze. If you also had a dense cake, that can happen if the batter was over mixed or mixed at too high a speed. Don’t worry about that: a little icing sugar will deflect attention. Of course, the best way to get the correct amount of flour is to use a kitchen scale. 5. The flavors were amazing but the cake was very dry and dense. And who calls in unannounced and expects to have some little treat fresh out of the oven set down in front of them? 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. In fact, it is a fantastic recipe to pair with all sorts of cake flavors, from lemon cake to chocolate and more! Hope you will enjoy the cake. These are nice even without icing, for those of you who aren't keen on too much sugar. Here is a link to that cake if you would like to see it. 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 icing sugar pushed through a tea strainer. 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. Get our latest recipes, competitions and cookbook news straight to your inbox every week Sift in the flour and stir again (taking care not to overmix), then pour the batter into the prepared Springform pan. White Chocolate and raspberries are a match made in heaven. Whisk the eggs into the butter/sugar mix. I’ve got cups of all shapes and sizes. 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. Finally, if you are interested in learning even more about cake decorating, we would love for you to join us as a member!
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