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White Chocolate and Raspberry Cake

Plump and juicy raspberries combined with sweet vanilla-infused white chocolate… this beautifully moist, and fabulously fruity, white chocolate and raspberry cake is perfect for summer celebrations. 

Chocolatier’s Tip

You can adjust the fruit to suit your personal tastes - or what is in season. Blackberries, pitted cherries and blueberries also work well. You could also decorate with our Strawberries & Cream LINDOR Chocolate Truffles for extra chocolate indulgence.

8 - 10 people


  • For the cake:
  • 125 g butter, melted and cooled
  • 4 large eggs
  • 120 g sour cream
  • 200 g caster sugar
  • 200 g self raising flour
  • 1 tsp baking powder
  • 200 g Lindt EXCELLENCE White Chocolate, roughly chopped
  • 125 g fresh raspberries
  • For the ganache:
  • 160 g Lindt EXCELLENCE White Chocolate, finely chopped
  • 125 ml double cream
  • 100 g creme fraiche
  • To decorate:
  • 120 g fresh raspberries
  • 100g fresh strawberries, halved
  • Sprigs of fresh mint, optional


Step 1.

Preheat the oven to 180C/160 Fan. Grease and base line a 20cm / 8-inch round springform tin with baking paper.

Step 2.

In a mixing bowl, whisk together the butter, eggs, and sour cream until combined. Add the caster sugar and whisk until smooth.

Step 3.

Sift in the flour and baking powder. Fold to combine before briefly whisking to remove any remaining lumps.

Step 4.

Gently fold through the chopped chocolate and fresh raspberries until evenly distributed throughout the batter.

Step 5.

Pour into the prepared tin and bake for 50 minutes - check after 25 minutes and cover with foil, if necessary, to prevent from over-browning (this may cause the fruit to sink a little, but the cake itself should hold its shape) - or until a toothpick inserted into the centre comes out clean.

Step 6.

Remove from the oven and leave to cool in the tin for at least 20 minutes before removing from the tin and transferring to a wire rack to finish cooling completely.

Step 7.

For the ganache: place the chopped chocolate in a heat-proof bowl and set aside.

Step 8.

Pour the cream into a small saucepan, set over a low heat and slowly bring to a simmer. Once simmering, remove from the heat and pour over the chocolate.

Step 9.

Leave to sit for 1 minute before whisking vigorously until smooth - if the chocolate doesn’t melt, place the bowl in the microwave (check the bowl is microwave safe) and heat in 10 second bursts, whisking between each one, until melted and smooth.

Step 10.

Whisk in the creme fraiche until combined. Leave to cool before covering and chilling for 15-20 minutes to firm up.

Step 11.

Set the cooled cake onto a flat serving plate. When the ganache has thickened enough to spread, pour over the cake. Use a palette knife, or the back of the spoon, to gently encourage it across the top, allowing it to drip slightly down the sides.

Step 12.

Decorate with fresh raspberries and strawberries, and sprigs of fresh mint, if wished. Enjoy within 48 hours of baking. Store leftovers in the fridge and allow to come to room temperature before serving.


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