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white chocolate raspberry cake with whipped ganache
A tender, moist vanilla sponge cake coated in a luxurious layer of white chocolate ganache. The richness of the white chocolate is perfectly balanced by the tart crunch of freeze-dried raspberries. Based on your note, this recipe features a carefully prepared ganache that is set to the perfect spreadable consistency without being over-whisked, ensuring a silky smooth finish.
recipe by
eve
dessertAmerican10 servingsvegetarian
1 / 2
25
prep (min)
35
cook (min)
120
total (min)
- •2 cups all-purpose flour
- •1.25 cups granulated sugar
- •2.5 tsp baking powder
- •0.5 tsp salt
- •0.75 cup unsalted butter, softened
- •3 large eggs, room temperature
- •1 tbsp vanilla bean paste or extract
- •0.75 cup whole milk
- •400 grams high-quality white chocolate, finely chopped
- •150 ml heavy cream (double cream)
- •2 tbsp freeze-dried raspberry pieces
- •1 tbsp pink heart sprinkles