Amazingly delicious bundt cake dripped with white chocolate ganache and topped with raspberries. A sweet and beautiful dessert for every occasion and a perfect snack for an afternoon teatime. A cake that will definitely be loved by the whole family 🙂

Ingredients:

Cake:

2 ½ cups flour
2 ½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 teaspoon vanilla sugar
85 g white chocolate, chopped
3 large eggs, at room temperature
300 g buttermilk
½ teaspoon vanilla extract
¾ cup frozen raspberries

Frosting:

100 g cream 30 %
150 g white chocolate, chopped
½ cup chopped raspberries for toppings

Procedure:

Brush the bundt tin with a soft butter, make sure to cover every angle surface. Dust with flour and shake off the excess. Place the bundt tin in the refrigerator for 30 minutes while making the batter. Sift in flour, baking powder and salt . Set aside. Preheat the oven to 180ºC. In a large mixing bowl, beat the butter until creamy. Slowly add the sugar and beat for 2 minutes. Add eggs one at a time beating after each addition. Add a half of flour mixture and half of the buttermilk and mix well into a low speed. Add left flour mixture, left buttermilk and vanilla extract, mix until well blended. Slowly fold in raspberries and white chocolates until well combined. Be Careful not to break the raspberries or strain the batter. Pour the batter into the prepared bundt tin and bake for 40-45 minutes at temperature 180ºC. Remove from the oven and allow to cool for 10 minutes before removing the cake from the tin. By this time prepare the frosting, place the chopped chocolate into a glass bowl. Heat the cream into a saucepan over a medium heat. Once cream gets to the boiling point, pour it into the chopped chocolates and stir until smooth. Let it cool until it thickens. Pour the white chocolate over the bundt cake and let it drip down into the sides. Top with chopped raspberries 🙂

Enjoy!