Luscious Raspberry Bundt Cake with White Chocolate Ganache
The popular opinion is that taste and texture is 10/10- you need to try for yourself!
Ingredients
- 2 cups Raspberries
- 2 ½ cups Flour Measured correctly
- 1 tsp Baking soda
- 1 tsp Salt
- ½ cup Butter Melted
- ¼ cup Vegetable oil Plus 2 tsp for greasing the pan
- 1 ½ cups Sugar
- 4 Eggs
- 1 tsp Vanilla paste/extract
- 1 cup Sour cream
- ½ Lemon Juiced and zested
White Chocolate Ganache
- 4 oz White Chocolate I used @lindtusa
- 4 tbs Heavy whipping cream
Garnish
- ½ cup Raspberries
- Powdered sugar
- Mint leaves
Instructions
- Add eggs, sugar, vanilla, sour cream and salt to a mixer and beat for a few minutes; next add sifted flour, baking powder and baking soda and lemon juice + zest and start mixing as you slowly start pouring butter and oil and lastly add the raspberries and mix them in a flash
- Pour mixture over a greased 6-cup capacity Bundt pan and bake at 350 F for about about 45 mins or until a toothpick inserted towards the middle comes out dry
- Once cake comes out of the oven let cool for 10 mins and make the ganache by chopping white chocolate and adding it to very warm heavy cream (but not boiling) and mixing until all chocolate has melted into a smooth consistency; cool ganache for 5 mins and pour over the cake, decorate with fresh raspberries, powdered sugar and mint leaves and enjoy!
Notes
Fluff flour, scoop and level; if measured correctly 1 cup of flour should weigh ~ 4 oz (~120 grams).
Tried this recipe?Let us know how it was!