Raspberry and White Chocolate Loaf Cake
Soft and moist cake packed with raspberries and white chocolate chunks and drizzled with white chocolate ganache.
Ingredients
Cake
- 75 grams unsalted butter melted
- 90 grams vegetable oil
- 180 grams whole milk
- 1 tbsp vanilla extract
- 3 large eggs
- 186 grams granulated sugar
- 300 grams all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp table salt
- 300 grams raspberries fresh or frozen
- 340 grams white chocolate chunks or chips
White Chocolate Ganache
- 90 grams white chocolate finely chopped
- 30 grams heavy cream
Instructions
Cake
- Preheat the oven to 350°F. Grease and line a 9x5 loaf pan with parchment paper.
- In a medium bowl, whisk together melted butter, oil, milk and vanilla. Set aside.
- In a large bowl with a hand mixer or stand mixer, whip eggs and sugar until light, pale and doubled in volume.
- Gently fold in the butter mixture.
- Sift in the flour, baking powder and salt. Fold gently until just combined.
- Fold in raspberries and white chocolate until just combined.
- Pour cake batter into the prepared loaf pan and smooth with a spatula.
- Bake for 1 hour and 45 minutes to 2 hours, until a long skewer or cake tester comes out clean. If the cake is browning too quickly, cover with aluminum foil and continue baking.
- Fully cool.
White Chocolate Ganache
- In a medium bowl, combine chocolate and heavy cream.
- Gently heat over a double boiler or in the microwave in 20 second intervals until the chocolate is mostly melted.
- Whisk until smooth and shiny.
- Pour on the cooled cake and spread with a spatula so the ganache covers the top of the entire cake.
- Let the ganache set for an hour before slicing and serving.