White Chocolate Raspberry Bundt Cake

Instructions

CAKE

1. Preheat oven to 160°C / 320°F. Grease and flour an 8” bundt cake pan
2. Melt butter and chocolate in a microwave-safe bowl at 50% power for two minutes.
3. Add water and sugar, and stir. Continue to heat in microwave at 50% power at 1-2 minute increments until everything has dissolved. Allow to cool for 15 mins.
4. In a small bowl, lightly beat eggs, sour cream and vanilla.
5. Meanwhile, in a large bowl, sift flours together. Add egg mixture to the flours. Don’t fully combine. Gradually add the white chocolate mixture until combined.
6. Stir in raspberries and pour in tin.
7. Bake for approx 1 hr 15mins or until a skewer comes out clean.
8. Cool the cake in the tin for 20 minutes. Remove from the tin and cool completely on a wire rack before wrapping the cling wrap, and chilling in the fridge for 4 hours.

WHITE CHOCOLATE BUTTERCREAM

1. Melt cream and white chocolate at 50% power in the microwave for 30 seconds increments until smooth. Allow to cool for 15 minutes.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
3. Add the icing sugar, one cup at a time, until well combined.
4. Add white chocolate cream mixtures and beat until combined.