White Chocolate Raspberry Cake

We can't resist making at least one white chocolate raspberry cake when raspberries are in season. We do sometimes make them with frozen raspberries, but it does feel like a summertime cake, really.

White Chocolate Raspberry Cakes
We have three very different versions that we love. The first is a light sponge cake with a layer of raspberry puree topped with a white chocolate mousse and surrounded with a band of white chocolate. The top is decorated with a thick layer of raspberry puree.

This is a different take on the triple chocolate mousse cake. It's very sophisticated.

The cake was delicious with a lovely rich taste beautifully counter-balanced by the tartness of the puree topping. It was a very striking cake.

pink mousse cake
This white chocolate raspberry cake can also be modified to make a raspberry mousse filling, which is a beautiful pale pink colour and looks absolutely stunning.

The third white chocolate raspberry cake is a simple sponge made with white chocolate chips and filled with fresh raspberries, whipped cream and raspberry puree. This cake is topped with deep pink raspberry icing.

The icing is the most amazing colour! No food colouring here.....

white chocolate raspberry tier cake
I love the simple sponge recipe. But if you do choose to make this cake, you need to serve it straight away after making it up. If it is kept for longer than a couple of hours, the raspberries inside the cake turn blue!

It doesn't spoil the taste - but it does look odd! If anyone can shed light on this, I'd love to know! Comment below.

You can make the sponge in advance, and fill it at the last minute. This recipe is further down the page, or you can click here to go straight to the recipe.

Stephen's White Chocolate Raspberry Cake and Pink Mousse Cake

White chocolate raspberry mousse cake

Raspberry Puree

145g (1 generous cup) raspberries (fresh or frozen and defrosted)
1 tablespoon icing sugar

(If you are making the pink mousse version, you need 200g (1 1/3 cups) raspberries, and 2 tablespoons icing sugar)

  1. Blend the raspberries with the icing sugar. The raspberry puree needs to be slightly tart to offset the sweetness of the mousse.

  2. Push through a nylon sieve set over a bowl. Discard the seeds.

  3. Keep covered in the fridge until ready to use.

White Chocolate Raspberry Mousse Cake Base

85g (scant ½ cup) self-raising flour
¾ teaspoon baking powder
115g (½ cup) butter
115g (½ cup) caster sugar
2 eggs

  1. Turn the oven on to 170 C (325F), gas mark 3.

  2. Sift the dry ingredients into a large bowl. Add the butter, sugar and egg. Whisk until smooth.

  3. Grease a 23cm (9inch) cake tin and line the base with greaseproof paper (baking parchment). Put the mixture into the tin and level it carefully. Put the cake in the middle of the oven when it has reached the correct temperature.

  4. Cook for 15-20 minutes until the cake is just firm. It should spring back when you touch it lightly. Or a cocktail stick should pull out completely clean if you push it into the middle of the cake.

  5. Cool the cake on a wire rack. When completely cold, transfer to a serving plate.

  6. The cake should be flat. If it has formed a dome, just level it off with a sharp knife when it is completely cold.

  7. For the white chocolate mousse version, spread with 4 tbsp raspberry puree. This is not necessary for the pink mousse version.

Chocolate Band for the White Chocolate Raspberry Cake

85g white chocolate (the very best you can find -try Valrhona or Lindt Vanilla)
greaseproof paper (baking parchment)

  1. When the cake has cooled, cut a strip of greaseproof paper (baking parchment) 1cm (½ inch) longer than the sponge circumference and 6cm (2½ inches) deep.

    If you used a 9 inch tin, this will be 73½cm (29inches)long.
    If you used an 8 inch tin, this will be 68½cm (27inches) long.

  2. Melt the chocolate. We always melt chocolate on the hob, having had several disasters with the microwave. Chocolate needs to be melted slowly.

    Please read instructions on How to Melt Chocolate for best results.

  3. Starting at one end, spread the chocolate onto the strip of paper in a strip down the middle, leaving just 1 cm (½ inch) free of chocolate at the end. Use the back of a spoon to spread the chocolate to the edge of one of the long edges of the paper. Spread it close to the other long edge, but this line can be wavy.

    Leave it on one side (just at room temperature) for about 15 minutes. Don't try to speed this up in the fridge. It would be a disaster!

  4. Lift the paper and wrap it around the sponge, with the chocolate touching the cake, so that the straight edge rests on the plate and the ends of the chocolate meet fully, or even overlap slightly.

    Chill. (I mean place cake in fridge, not pour gin and tonic :))

The Mousse Filling

2 teaspoons gelatine (vegetable gelatine is OK)
2 tablespoons cold water
3 egg yolks
(save whites for meringues or macaroons)
50g (1/3 cup) caster sugar
1 teaspoon cornflour
300ml milk
200g white chocolate
(broken up into small pieces)
300ml whipping cream

pink mousse cake slice

If you choose to make the pink mousse variety, replace the chocolate with raspberry puree. You need the larger amount of puree which equals about half a cup.

  1. Put the water in a bowl, and sprinkle with the gelatine. Leave it to soften, which will take about 5-10 minutes.

  2. Meanwhile, beat the egg yolks in a bowl with the sugar, cornflour and a little bit of the milk.

  3. Put the remaining milk in a pan and bring to a gentle simmer.

  4. Pour the milk over the egg yolk mixture, whisking all the time.

  5. Return this mixture to the pan and cook it gently until it thickens, stirring constantly.

  6. Remove the pan from the heat and stir in the gelatine mixture (which will have formed a fairly solid plug of gel) until it has dissolved.

  7. Add the chocolate (or raspberry puree for pink mousse) to this mixture and leave it without stirring until the chocolate has melted. (For pink mousse, you can stir in straight away until mixture is smooth)

  8. Once the chocolate is melted, stir it until the mixture is smooth, and then leave it to cool until it starts to thicken.

  9. Whip the cream to soft peaks and fold into the chocolate mixture (or raspberry mixture). Make sure all the cream is folded in, whilst making sure to keep the air in the mixture.

    At this stage, the mousse will be quite runny. It is best to pop it in the fridge for 10 minutes or so to thicken before moving on to the next stage.

  10. Remove the base from the fridge, and put the chocolate (or raspberry) mixture into the white chocolate case and level it out carefully.

    It should be OK, but just check to make sure there are no leaks. If the leak is severe, you can put transfer the cake to the freezer for 20 minutes which should speed up the setting process and resolve the problem. If the leak is small, don't worry about it. It will set, and you can just clean it up from the plate afterwards.

    Chill the white chocolate raspberry cake for 1-2 hours until set. Then remove the paper strip.

Presentation of White Chocolate Raspberry Cake

Decorate the top of the white chocolate raspberry cake with either:

Chocolate curls
Broken up Cadbury's flake
Little eggs (at Easter)
Some raspberries and a mint leaf

Decorate the pink mousse version with:

Fresh raspberries and a few mint leaves

Keep in the fridge until ready to serve.
Keep out of the sun as it melts quickly in the heat!

Serve with

Meringues and white chocolate mousse cake
This is a rich cake that could very easily just be served on its own. A slice of this white chocolate raspberry cake with a cup of Iced Mint Tea or some Sencha green tea is enough for an afternoon treat. It also tastes delicious with raspberry tea.

We served it to a large number of people along with my white chocolate raspberry cake, recipe below, tiny meringues and raspberry tea.

Becca's White Chocolate Raspberry Cake

white chocolate raspberry tier cake
225g (One cup) soft butter
225g (scant 1 ¼ cup) caster or fine sugar
4 eggs
A few drops of vanilla essence
225g (1 1/4 cups) self-raising flour
One quantity of raspberry puree
(see below)
300ml (1 generous cup) pint whipping cream
70g (½ generous cup) raspberries, fresh or thawed
85g (2/3 cups) icing sugar
Two 8 inch cake tins

(If you have 7 inch tins, use these instead. You get a much taller cake which looks fantastic. Look out for 7inch tins and have some in your cupboard if possible)

  1. Pre-heat the oven to gas mark 3, 325F, 170C.

  2. Grease the inside of the tins thoroughly with butter, and then line the base of the two tins with a circle of greaseproof paper (baking parchment).

  3. Cream the sugar and butter together until light and fluffy and slightly paler in colour.
  4. Beat the eggs in a jug and add to the mixture a little at a time, beating between each addition. If the mixture curdles (is not smooth, but stays separated), don't worry. It really doesn't seem to make any difference.

  5. Sift the flour, and fold in gently using a metal spoon.

  6. Add the white chocolate chips and fold gently into the mixture.

  7. Check the consistency. It should drop easily from the spoon. If it is too stiff and does not fall off easily, add a splash of milk or warm water until it is at dropping consistency.

  8. Divide equally between the two tins and put in the centre of the oven for 30 minutes.

  9. Gently press the top of the cake. If it is done, then the sponge will spring back. If your finger leaves a slight depression, then the cake needs a little longer. Sponge cakes are best when they are just done, so if your cake needs longer, but is nearly done, give it just 2 minutes at a time.

  10. Remove the cake from the oven when it is done and allow it to cool for five minutes.

  11. Remove the cake from the tin and leave on a wire rack to cool, covered with a tea towel.

While the cake is cooking, you can make the raspberry puree.

Raspberry Puree

145g (1 generous cup) raspberries (fresh or frozen and defrosted)
1 tablespoon icing sugar

  1. Blend the raspberries with the icing sugar. The raspberry puree needs to be slightly tart to offset the sweetness of the mousse.

  2. Push through a nylon sieve set over a bowl. Discard the seeds.

  3. Keep covered in the fridge until ready to use.

Presentation of Becca's White Chocolate Raspberry Cake

Cut each cake in half horizontally.

Reserve 2 tablespoons of raspberry puree for the icing.

Spread a half of the remaining raspberry puree on the first layer and top with a third of the cream.

On the middle layer, put the ½ cup of raspberries and a third of the cream.

If you were Wooed by White Chocolate Raspberry Cake, you might Swoon over Strawberry Cake!