White Chocolate Layer Cake with Raspberry Filling
Makes 10-12 servings
Cake:
12 ounces white chocolate, broken up into pieces (we used white chocolate chips)
¼ cup milk
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 eggs
¾ cup sour cream
¼ cup milk
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 eggs
¾ cup sour cream
Raspberry Filling:
1 ½ cups heavy or whipping cream
¾ cup fresh or thawed frozen raspberries
3 tablespoons sugar
¾ cup fresh or thawed frozen raspberries
3 tablespoons sugar
Cake:
Preheat oven to 350 degrees F.
Grease two 9-inch round baking pans; line bottoms with parchment paper (optional).
Pour milk over chocolate and microwave until smooth at 30 second intervals.
In small bowl, combine flour, baking soda, salt, and baking powder; set aside.
In large mixer bowl, beat sugar and butter until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream.
Pour into prepared pans. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean (watch to make sure you do not overbake). Cool 15 minutes; remove from pans. Cool completely.
Raspberry Filling:
In small mixer bowl, combine heavy cream, raspberries and sugar; beat until stiff peaks form. Refrigerate until ready to use.
Assembly:
Split cake layers horizontally in half. Place 1 layer on cake plate; spread with 1/3 of Raspberry Filling. Repeat with remaining layers and Filling. Frost cake with White Buttercream. Garnish with raspberries and mint, if desired. Store in refrigerator.
