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White chocolate and raspberry custard cake recipe
White chocolate and raspberry custard cake recipe
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Indulgent white chocolate raspberry cake with custard layers, topped with a rich white chocolate sauce. Perfect for dessert or a sweet treat with tea.
Ingredients:
  • 125g butter, softened
  • 8.80 gm vanilla extract
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 185ml (3/4 cup) milk
  • 125g white chocolate, finely chopped
  • 2 x 125g punnets raspberries
  • 50g (1/3 cup) custard powder
  • 500ml (2 cups) milk
  • 4.40 gm vanilla extract
  • 275g white chocolate, chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Combine the powder and 1/2 cup of milk in a saucepan, stirring until smooth. Add sugar, vanilla, and the rest of the milk. Cook over medium heat, stirring constantly, for about 5 minutes until the mixture thickens. Allow it to cool slightly before serving.
  • Preheat your oven to 170C (150C fan forced) and generously grease a 22cm springform pan before lining the base and sides with baking paper.
  • Cream butter, sugar, and vanilla together using electric beaters until it becomes pale. Gradually add eggs, one at a time, ensuring each is well beaten into the mixture. Gently fold in the flours and milk until fully combined. Carefully fold in the chocolate. Transfer half of the batter into the pan and spread it evenly across the surface.
  • Spoon the warm custard over the cake mixture, spreading it evenly with the back of a spoon. Tear half of the raspberries in half and place them on top of the custard.
  • Cover the top with the remaining cake mixture using a spoon, then gently smooth the surface. Bake for 1 hour or until a skewer comes out clean. Allow it to cool in the pan for 30 minutes before transferring to a wire rack.
  • For the white chocolate sauce, combine white chocolate and cream in a microwave-safe bowl. Microwave on HIGH for 1 minute, stopping to stir halfway through with a metal spoon until smooth. Chill in the fridge, stirring occasionally, for 1 hour until slightly thickened.
  • Pour the sauce generously over the cake and garnish with the remaining whole raspberries before serving.

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