Rippled with a fresh raspberry puree and flavoured with chunks of white chocolate, this raspberry and white chocolate loaf cake is sure to be a crowd pleaser.
There is something rather decadent about white chocolate and with the addition of fresh raspberries it makes a humble loaf cake something more indulgent and special. I recently made one for my eldest son who is rather partial to raspberry and white chocolate cookies , so I thought it was the perfect flavour for his birthday cake. Being a loaf shape it was easy for him to transport to work and I’m told it went down a treat. So much so that one of his friends asked for the recipe.
When I made his it was rather a case of making it up as I went along, so this time in order to have a reliable recipe to pass on, I measured carefully and checked timings so that anyone can recreate it. I had used an extra long cake tin salvaged from my dad’s bakery for his but this time I used a standard 900g (2lb) tin. I’m pleased to report that I think it tastes fabulous too, as unlike the original cake, this time I got to taste a slice.
Raspberry and White Chocolate Loaf Cake
Ingredients
- 150 g fresh raspberries
- 2 tbsp raspberry jam
- 125 g white chocolate
- 200 g butter softened
- 200 g golden caster sugar
- 4 eggs
- 250 g self-raising flour
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line the base and sides of a 900g (2lb) loaf tin.
- Set aside a few raspberries to decorate then roughly mash the remaining raspberries together with the raspberry jam in a small bowl and set aside. Cut 100g (3½oz) of the chocolate into small chunks, set aside.
- In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition.
- Fold in the white chocolate chunks and flour.
- Spoon about one-third of the sponge mixture into the bottom of the tin. Cover with half the raspberry mixture. Top with another third of the sponge mixture followed by the remaining raspberry mixture.
- Finally top with the remaining sponge mixture and use a blunt knife or a skewer to gently ripple the two mixtures together.
- Bake for 1 to 1 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Melt the remaining 25g (1oz) chocolate in a bowl over a pan of hot water and drizzle over the top of the cake, top with the reserved raspberries and allow the chocolate to set before slicing to serve.
Notes
Nutrition
-
- Coarsely crush the raspberries with the raspberry jam.
-
- Beat the butter and sugar together then beat in the eggs one at a time.
-
- Add the chocolate and flour
-
- Fold in.
-
- spoon one-third of the sponge into the tin.
-
- cover with half the raspberry mixture.
-
- Repeat layers finishing with the sponge mixture.
-
- Marble the two mixtures together with a knife or skewer.
-
- Bake for about 1 hour. Once cold drizzle with melted chocolate.
-
- Top with raspberries and allow chocolate to set before serving.
More Loaf Cakes Made Easy
-
- Sunken Pear and Chocolate Cake
-
- Coconut and Lime Drizzle Cake
-
- Almond Bizcocho
-
- Bara Brith
Ray
Remaining chocolate¿ did I miss something great cake. The little progress photos are really useful
Thank you
Jacqueline Bellefontaine
Hi Ray apologies for the delay in replying. No you were not missing anything there was a small mistake in the recipe that slipped through. I have corrected it now. Thank you for pointing it out. I am surprised a couple of my friends that i know have made it did not point it out first maybe they just put the extra chocolate in the cake and didn’t bother with the decoration, but its a shame they didnt tell me. Inevitably the odd mistake slips through but i try not to let that happen.
Glad you like the process shots I too think they cane be quite helpful and sometimes a picture is worth a lots of words.
Jacqui
Lucinda Bailey
Hey,
does this recipe need unsalted or salted butter?
Jacqueline Bellefontaine
Hi Lucinda, I generally prefer to use salted butter in my bakes so it is salted unless otherwise stated on the recipe. some people use unsalted butter and then add a salt as a small amount of salt is good for bringing out the flavour even in sweet foods. But personally I think it is easier just to use salted butter in the first place not least as that’s what I always have in the fridge. I also think this way you will not add too much which is easy to do if you add it seperately. Hope this helps Jacqui
Pam Lambert
The Raspberry and White Chocolate Loaf Cake is really lovely. Have made two this week – easy to make and they have been very well received!
Jacqui Bellefontaine
Pam, Two ! I am so glad you have enjoyed them. Thank you for taking the time to comment.