Gluten Free and Eggless White Chocolate Raspberry Cake

Isn’t she beautiful? I spent 10 hours making this cake. No kidding. This does not mean that the cake has such a long preparation time, in fact, if you are not like me, this cake should be done in 2 hours maximum. But if you are like me, then you will take 5 times the required time, due to your remarkable procrastinating skills, by watching reruns of junior masterchef, and crying about how much more talented those kids are. Making it was fun though. For the decorations, I covered the sides with halved strawberries, stuck with some molten white chocolate, which acts like a glue, and drizzled white and milk chocolate.

Cake recipe adapted from:

Ganache recipe adapted from:

For the vanilla cake:
3 cups gluten free all purpose flour
1 tbsn baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, at room temperature
1-3/4 cup granulated sugar
4 large eggs (I used egg replacer)
2 tsp vanilla extract
1-1/2 cup milk, room temperature
3/4 cup chopped white chocolate, or white chocolate chips

For the white chocolate raspberry ganache:
250 grams white chocolate, finely chopped
100ml heavy cream
65 grams raspberries, puréed

For the filling:
1 cup raspberries

For the cake:

Preheat the oven to 180°C. Line 2 9″ cake pans (round) with parchment paper, or grease. 

Whisk the flour, baking powder, baking soda and salt together. 

In a separate large bowl, whip the butter using a mixer, until creamy. Add the sugar, and whip until light and creamy. Add the vanilla and mix. Add the eggs, one at a time, mixing in between. 

With the mixer on low speed, alternately add the flour (in 3 additions) and the milk (in 3 additions), starting with the flour, and ending with the milk. Stir in the white chocolate.

Pour the batter into the two pans, making sure they are even. Bake for 30 minutes, until a skewer inserted in the middle of the cake comes out clean. Let it cool.

For the ganache:
Place the chopped chocolate in a medium bowl. 
Heat the cream on medium heat, until just boiling.

Carefully pour the hot cream on the chopped chocolate, and let it sit for 2 minutes. Stir to form a smooth, homogenous mixture.  Add the raspberry purée, and mix together. 

Refrigerate until slightly firm, but soft enough to spread. 

Place a cooled cake layer on your base. Spread some ganache on it. Top with the raspberries.

Top this with the second cake layer. Spread the remaining ganache on the top of the cake. 

Decorate with sliced strawberries and drizzled chocolate (like I did), or top with more raspberries.

Store in the refrigerator, and enjoy!