White Chocolate And Raspberry Cake

Ingredients

FOR THE WHITE CHOCOLATE CAKE

• Cooking spray for pan
• 100 g white chocolate, chopped
• 200 g butter
• 3 large eggs
• 300 g caster sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 250 ml whole milk
• 350 g plain flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 600 g raspberries

FOR THE BUTTERCREAM

• 170 g white chocolate
• 250 g butter, softened
• 250 g icing sugar
• 60 ml double cream
• 1 tsp. almond extract
• Pinch salt

Directions

• MAKE CAKES
  1. Preheat oven to 200ºC (180°C Fan). Line two 20.5cm round cake tins with parchment paper and grease with cooking spray. 
  2. In a large heatproof bowl, combine chocolate and butter. Set over a large saucepan of barely simmering water and heat, stirring occasionally, until mixture is melty and smooth. Remove from heat and let cool for 5 minutes. 
  3. Using a hand mixer, beat in eggs, sugar, vanilla, and almond extract, then add milk and beat until incorporated.
  4. In a small bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and stir until just combined. Pour into prepared tins and bake until a toothpick inserted into the centre of each comes out clean, 35 to 40 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
• MAKE WHITE CHOCOLATE BUTTERCREAM
  1. Melt white chocolate in a heatproof bowl in the microwave at 30-second intervals until smooth. Let cool slightly. 
  2. In a large bowl using a hand mixer, beat butter and sugar until fluffy. Add melted white chocolate and beat until  incorporated, then add cream, almond extract, and salt and beat until smooth.
• ASSEMBLE CAKE
  1. Top one round cake with a thick layer of frosting and top with a layer of raspberries. Place second cake on top. Frost the top of the cake with frosting and decorate with raspberries.