White Chocolate & Lemon Layer Cake with Raspberry Buttercream

Ingredients
For the Cake:
8 ounces white chocolate, chopped
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 (5 ounces) tablespoons unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs, room temperature
Zest of one large lemon
2-3 teaspoons lemon extract (depending on the strenght of your extract, mine was pretty weak I probably could have used 4)
1 1/4 cups whole milk
 
For the Buttercream:
One 400 gram bag frozen raspberries
1/2 cup brown sugar
1 cup butter
4 cups powdered sugar
 
Directions
To prepare the cake, preheat oven to 350F.  Grease two 8-inch round cake pans.  Line the bottoms with parchment paper, and grease paper.  Dust pans with flour and set aside.
 
Sift the flour, baking powder, and salt into a medium bowl. 
Place chocolate in a heat safe bowl and microwave for one minute. Remove from oven and stir. Heat again for 30 seconds.  Stir chocolate until no lumps remain.  Set aside.
 
Beat the butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down sides of the bowl.  Add eggs one at a time, beating well after each addition.  Add lemon zest and lemon extract and mix to combine.  Alternatively add the dry ingredients with milk in 3 additions.  Add the warm white chocolate and mix until just combined.
 
Equally divide the batter into the two prepared pans and bake for 30-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Remove cakes from oven and allow to cool in the pan for 20 minutes on a wire rack. Remove cakes from pan and discard baking paper. Allow cakes to cool completely on wire racks.
 
To prepare the frosting, cook the frozen berriers and brown sugar over medium heat.  Bring to a gentle simmer, reduce heat and cook for 10 minutes until the mixture has reduced and become thick and syrupy, stirring often.
 
Place mixture over a fine strainer to remove seeds.  Allow to cool to room temperature.
 
Place butter in the bowl of a mixer.  Beat for about one minute.  Sift in powedered sugar one cup at a time, scraping down the sides of the bowl after each addition.  Add raspberry mixture and beat until combined.
 
To assemble the cake, place a cake board on top of your cake platter (this makes transferring/storing the cake easier).  Add one cake layer on top of the board.  If the top of your cake isn't level (or has domed), use a bread knife to even it out. 
 
Add about 1 cup of frosting to the first layer and spread evenly with an offset spatula.  Top with second layer of trimmed cake and continute to frost the top and sides using a metal spatula to evenly distribute the frosting.
 
Keep cake refrigerated but it is best served at room temperature to allow the buttercream to soften.
 
cake recipe adapted from Epicurious
 
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