The Home Economics Bit
White Chocolate
The first modern Chocolate bar was invented in 1847, but it wasn’t until 1930 that white chocolate appeared on the scene. Invented by Nestlé, and made from the same cacao beans as other chocolates, the production of white chocolate involves a little twist. Chocolatiers take the brown cocoa solids out of the original chocolate equation entirely, using only the cocoa butter. In effect, white chocolate is made by blending cocoa butter with sugar, milk products, vanilla, and lecithin (to emulsify). The flavour of white chocolate can vary significantly between brands. Some taste of rich cocoa butter, whilst others taste very sweet, and some have a subtle hint of vanilla. To learn more about white chocolate, visit What Is White Chocolate, and Is it Really Chocolate? | Trusted Since 1922 (rd.com)
Gluten Free Raspberry and White Chocolate Cake
Ingredients
- 250 g butter
- 250 g caster sugar
- 250 g gluten-free self-raising flour I use Doves Farm Freee brand
- 1/2 tsp vanilla extract
- 5 eggs
- 1 tsp baking powder ensure it's gluten free
- 1/2 tsp xanthan gum
- 125 g fresh raspberries
For the white chocolate buttercream
- 250 g butter at room temperature
- 250 g icing sugar sifted
- 200 g white chocolate melted, ensure it's gluten free
- 1/2 tsp vanilla extract
- 1-2 tbsp milk if necessary, to achieve the correct consistency
To decorate
- Freeze dried raspberries
- Grated white chocolate
Instructions
- Preheat the oven to 170ºC (Fan), and line two 8"/20cm cake tins with baking parchment.
- Beat together your unsalted butter and caster sugar until pale, light and fluffy.
- Add in the vanilla extract and then the eggs, one at a time, and beat briefly after each addition to combine.
- Sieve in the gluten free self raising flour, baking powder and xanthan gum and beat again until combined.
- Fold in the fresh raspberries gently using a spatula until evenly distributed.
- Split the mixture between the two tins.
- Bake in the preheated oven for 22-25 minutes, or until baked through and golden brown (test with a skewer; if they're baked, the skewer will come out clean).
- Leave the cakes to cool in the tins for 10 minutes. Then take them out, remove the baking parchment, and leave to cool fully on a wire rack.
For the white chocolate buttercream
- Break the white chocolate and melt in a bowl over a pan of simmering water (bain marie).
- Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.
- Beat the butter until smooth and soft, then sieve in the icing sugar – 2 tbsp at a time – and beat until fully combined. Scrape down the sides of the mixing bowl as required using a spatula.
- Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture. Add the vanilla extract and then beat on a low speed until fully combined.
- Add a little milk if required to achieve soft buttercream.
- Spread/pipe half of the buttercream on top of one of the cakes, then place the other cake carefully on top.
- Spread/pipe the remaining buttercream on top of the cake.
- Decorate with grated white chocolate and freeze dried raspberries.
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