White Chocolate and Raspberry Jelly Cake
I made this cake for my great-grandmother's birthday, with some help from Miha's ideas, especially for the round jelly insert in the middle. The cake was quite large, weighing about 5 kg, with thick layers, a smooth white chocolate cream, and two discs of raspberry jelly placed between the layers. I don't have pictures of the cross-section, but it had a beautiful contrast between the cake, cream, and jelly. In the end, it was simply decorated with buttercream, pralines, and a few sugar roses.
Quick Info
Total Time: about 3-4 hours (including cooling and assembly)
Preparation Time: 2 hours (estimate, depending on experience)
Baking Time: 30-35 minutes for each layer
Servings: 18-24 slices (for a large 5 kg cake); for a smaller cake, reduce the quantities proportionally
Difficulty: medium-advanced
Recipe Type: festive cake, suitable for birthdays or family events
Ingredients
Cake (for 1 thick layer, 24 cm diameter; I made 2 layers):
100 ml boiling water
60 g dark cocoa powder
150 g raw sugar
100 g unsalted butter (room temperature)
1 cup sweet milk (room temperature)
3 eggs
200 g all-purpose flour
1 teaspoon baking powder
1 pinch of ammonia
Syrup:
700 ml water
4 tablespoons raw sugar
50 ml cherry liqueur
Cream:
500 g mascarpone
500 g full-fat cream cheese (like Lacteea)
400 g white chocolate
Raspberry Jelly:
200 g raspberries (fresh or frozen)
100 g white sugar
300 ml water
2 heaping tablespoons cornstarch
For Decoration:
200 g dark chocolate
150 g unsalted butter (room temperature)
100 g powdered sugar
250 g mascarpone
100 g melted white chocolate
2 tablespoons sweet milk
1 pinch natural food coloring (optional)
Pralines, candies, sugar roses (for decoration)
Instructions
1. Cake
1.1. In a bowl, combine the cocoa and sugar, then pour in the boiling water. Whisk vigorously.
1.2. Add the diced butter. Mix until completely melted.
1.3. Incorporate the milk mixed with ammonia, then add the eggs one at a time, mixing after each addition.
1.4. Finally, add the baking powder and flour. Mix until smooth.
1.5. Pour the batter into the baking pan (24 cm, greased or lined with parchment paper).
1.6. Gently tap the pan on the counter to release any air bubbles.
1.7. Bake in a medium oven (about 180°C) for 30-35 minutes, or until a toothpick comes out clean.
1.8. Remove the cake and let it cool completely.
If you want a large cake, repeat for the second layer. Each layer can be cut into 2 or 3 layers, depending on how tall it is.
2. Syrup
2.1. Boil the water. Once boiling, add the sugar and let it simmer for a few minutes.
2.2. Set aside. Once cooled, add the cherry liqueur.
2.3. Let the syrup cool to room temperature.
3. White Chocolate Cream
3.1. Melt the white chocolate in a double boiler, then let it cool for 2-3 minutes.
3.2. In a bowl, mix the mascarpone with the cream cheese and 2 tablespoons of powdered sugar until the sugar dissolves.
3.3. Add the melted white chocolate and mix on medium speed until the cream is smooth and fine.
3.4. Chill the cream in the refrigerator for 30 minutes.
4. Raspberry Jelly
4.1. Blend the raspberries with 300 ml of water.
4.2. Strain the mixture to remove the seeds.
4.3. Place the liquid in a pot, add the sugar and cornstarch, and mix well.
4.4. Cook over low heat, stirring continuously with a wooden spoon, until it thickens like pudding.
4.5. Pour the mixture into 2 bowls or silicone molds with the same diameter as the cake layers to create 2 jelly discs.
4.6. Let cool completely.
5. Assembly
5.1. Cut the cooled cake layers into 4 equal layers. If the layers did not rise evenly, use 3 layers.
5.2. In a springform cake pan, place the first layer of cake. Soak it well with syrup.
5.3. Place a jelly disc in the center, and around the edges, add white chocolate cream, leveling it to be even with the jelly.
5.4. Place the second layer of cake, soak it, then add a uniform layer of cream.
5.5. Continue with the third layer, soak it, add the second jelly disc, and finish with cream around the edges.
5.6. Place the final layer, lightly soak it, and press down to make it level.
5.7. Refrigerate the cake for a few hours or overnight.
6. Buttercream
6.1. Beat the softened butter with the powdered sugar until fluffy.
6.2. Gradually add the milk, mixing each time.
6.3. Finally, add the mascarpone and melted white chocolate, continuing to mix until the cream is smooth.
6.4. If desired, add a little natural food coloring.
6.5. Chill the cream.
7. Decoration
7.1. Melt the dark chocolate in a double boiler and let it cool slightly.
7.2. Remove the cake from the mold, spread the buttercream on the edges, leveling it with a spatula.
7.3. Pour the melted chocolate only over the top of the cake. Let it sit for a few minutes.
7.4. Decorate with pralines, candies, and sugar roses.
7.5. Place the buttercream in a piping bag and decorate the edges.
7.6. Refrigerate the cake until serving.
Why I Make This Recipe Often
The cake is very tasty, remains moist, and doesn't necessarily require syrup. The cream has a balanced white chocolate flavor, not too heavy, while the jelly adds a pleasant flavor contrast. This recipe is useful for large cakes that need to look good for events.
Tips and Variations
Tips
Use ingredients at room temperature, including butter, eggs, and milk.
If you prefer a smaller cake, halve the quantities.
For moist layers, don't soak too much with syrup, especially if you don't like overly soggy cake.
If you want the cream to be less sweet, you can reduce the sugar or use white chocolate with lower sugar content.
Substitutions
The cherry liqueur in the syrup can be omitted or replaced with cherry essence or a little juice from compote.
The mascarpone in the buttercream can be swapped for cream cheese.
For the jelly, any other tart fruit (blueberries, currants) works.
Variations
The jelly can be poured into a single mold and used as a thicker layer.
You can use thinner layers and more cream layers for a more refined version.
Decorations can be adapted with whatever you have on hand – chocolate flakes, fresh fruits, or whipped cream.
Serving Ideas
The cake slices best after being refrigerated overnight.
It can be additionally decorated with seasonal fresh fruits.
It’s perfect for birthdays, family reunions, or any festive occasion.
Frequently Asked Questions
1. Is the cake moist, or does it need to be soaked?
The cake is moist; it doesn't necessarily need syrup, but if you prefer a well-soaked cake, use the syrup from the recipe.
2. Can I make the cake with a single layer and cut it into multiple layers?
Yes, if you have a 24 cm pan, a single layer will be enough for 3-4 thin layers.
3. Can the jelly be made with other fruits?
Yes, any tart fruit works, but raspberries have a strong flavor and beautiful color.
4. Can I use regular white chocolate for the cream?
Yes, but it will be sweeter. If you don't want a too sweet taste, choose high-quality white chocolate.
5. What should I do if the buttercream becomes too soft?
If you add too much syrup or milk, the cream will become soft. Chill it or add a little soft butter and mix again.
Nutritional Values (estimated, per 200 g slice)
Calories: approx. 500 kcal
Protein: 7 g
Fat: 30 g
Carbohydrates: 48 g
These values are approximate; the cake is rich, containing butter, chocolate, and cheese.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3-4 days. It should not be reheated; serve cold or at room temperature. The plain cake can be frozen, but I do not recommend freezing it with cream and jelly. After cutting, cover with plastic wrap to prevent drying out.
I made this cake for my great-grandmother's birthday, with some help from Miha's ideas, especially for the round jelly insert in the middle. The cake was quite large, weighing about 5 kg, with thick layers, a smooth white chocolate cream, and two discs of raspberry jelly placed between the layers. I don't have pictures of the cross-section, but it had a beautiful contrast between the cake, cream, and jelly. In the end, it was simply decorated with buttercream, pralines, and a few sugar roses.
Quick Info
Total Time: about 3-4 hours (including cooling and assembly)
Preparation Time: 2 hours (estimate, depending on experience)
Baking Time: 30-35 minutes for each layer
Servings: 18-24 slices (for a large 5 kg cake); for a smaller cake, reduce the quantities proportionally
Difficulty: medium-advanced
Recipe Type: festive cake, suitable for birthdays or family events
Ingredients
Cake (for 1 thick layer, 24 cm diameter; I made 2 layers):
100 ml boiling water
60 g dark cocoa powder
150 g raw sugar
100 g unsalted butter (room temperature)
1 cup sweet milk (room temperature)
3 eggs
200 g all-purpose flour
1 teaspoon baking powder
1 pinch of ammonia
Syrup:
700 ml water
4 tablespoons raw sugar
50 ml cherry liqueur
Cream:
500 g mascarpone
500 g full-fat cream cheese (like Lacteea)
400 g white chocolate
Raspberry Jelly:
200 g raspberries (fresh or frozen)
100 g white sugar
300 ml water
2 heaping tablespoons cornstarch
For Decoration:
200 g dark chocolate
150 g unsalted butter (room temperature)
100 g powdered sugar
250 g mascarpone
100 g melted white chocolate
2 tablespoons sweet milk
1 pinch natural food coloring (optional)
Pralines, candies, sugar roses (for decoration)
Instructions
1. Cake
1.1. In a bowl, combine the cocoa and sugar, then pour in the boiling water. Whisk vigorously.
1.2. Add the diced butter. Mix until completely melted.
1.3. Incorporate the milk mixed with ammonia, then add the eggs one at a time, mixing after each addition.
1.4. Finally, add the baking powder and flour. Mix until smooth.
1.5. Pour the batter into the baking pan (24 cm, greased or lined with parchment paper).
1.6. Gently tap the pan on the counter to release any air bubbles.
1.7. Bake in a medium oven (about 180°C) for 30-35 minutes, or until a toothpick comes out clean.
1.8. Remove the cake and let it cool completely.
If you want a large cake, repeat for the second layer. Each layer can be cut into 2 or 3 layers, depending on how tall it is.
2. Syrup
2.1. Boil the water. Once boiling, add the sugar and let it simmer for a few minutes.
2.2. Set aside. Once cooled, add the cherry liqueur.
2.3. Let the syrup cool to room temperature.
3. White Chocolate Cream
3.1. Melt the white chocolate in a double boiler, then let it cool for 2-3 minutes.
3.2. In a bowl, mix the mascarpone with the cream cheese and 2 tablespoons of powdered sugar until the sugar dissolves.
3.3. Add the melted white chocolate and mix on medium speed until the cream is smooth and fine.
3.4. Chill the cream in the refrigerator for 30 minutes.
4. Raspberry Jelly
4.1. Blend the raspberries with 300 ml of water.
4.2. Strain the mixture to remove the seeds.
4.3. Place the liquid in a pot, add the sugar and cornstarch, and mix well.
4.4. Cook over low heat, stirring continuously with a wooden spoon, until it thickens like pudding.
4.5. Pour the mixture into 2 bowls or silicone molds with the same diameter as the cake layers to create 2 jelly discs.
4.6. Let cool completely.
5. Assembly
5.1. Cut the cooled cake layers into 4 equal layers. If the layers did not rise evenly, use 3 layers.
5.2. In a springform cake pan, place the first layer of cake. Soak it well with syrup.
5.3. Place a jelly disc in the center, and around the edges, add white chocolate cream, leveling it to be even with the jelly.
5.4. Place the second layer of cake, soak it, then add a uniform layer of cream.
5.5. Continue with the third layer, soak it, add the second jelly disc, and finish with cream around the edges.
5.6. Place the final layer, lightly soak it, and press down to make it level.
5.7. Refrigerate the cake for a few hours or overnight.
6. Buttercream
6.1. Beat the softened butter with the powdered sugar until fluffy.
6.2. Gradually add the milk, mixing each time.
6.3. Finally, add the mascarpone and melted white chocolate, continuing to mix until the cream is smooth.
6.4. If desired, add a little natural food coloring.
6.5. Chill the cream.
7. Decoration
7.1. Melt the dark chocolate in a double boiler and let it cool slightly.
7.2. Remove the cake from the mold, spread the buttercream on the edges, leveling it with a spatula.
7.3. Pour the melted chocolate only over the top of the cake. Let it sit for a few minutes.
7.4. Decorate with pralines, candies, and sugar roses.
7.5. Place the buttercream in a piping bag and decorate the edges.
7.6. Refrigerate the cake until serving.
Why I Make This Recipe Often
The cake is very tasty, remains moist, and doesn't necessarily require syrup. The cream has a balanced white chocolate flavor, not too heavy, while the jelly adds a pleasant flavor contrast. This recipe is useful for large cakes that need to look good for events.
Tips and Variations
Tips
Use ingredients at room temperature, including butter, eggs, and milk.
If you prefer a smaller cake, halve the quantities.
For moist layers, don't soak too much with syrup, especially if you don't like overly soggy cake.
If you want the cream to be less sweet, you can reduce the sugar or use white chocolate with lower sugar content.
Substitutions
The cherry liqueur in the syrup can be omitted or replaced with cherry essence or a little juice from compote.
The mascarpone in the buttercream can be swapped for cream cheese.
For the jelly, any other tart fruit (blueberries, currants) works.
Variations
The jelly can be poured into a single mold and used as a thicker layer.
You can use thinner layers and more cream layers for a more refined version.
Decorations can be adapted with whatever you have on hand – chocolate flakes, fresh fruits, or whipped cream.
Serving Ideas
The cake slices best after being refrigerated overnight.
It can be additionally decorated with seasonal fresh fruits.
It’s perfect for birthdays, family reunions, or any festive occasion.
Frequently Asked Questions
1. Is the cake moist, or does it need to be soaked?
The cake is moist; it doesn't necessarily need syrup, but if you prefer a well-soaked cake, use the syrup from the recipe.
2. Can I make the cake with a single layer and cut it into multiple layers?
Yes, if you have a 24 cm pan, a single layer will be enough for 3-4 thin layers.
3. Can the jelly be made with other fruits?
Yes, any tart fruit works, but raspberries have a strong flavor and beautiful color.
4. Can I use regular white chocolate for the cream?
Yes, but it will be sweeter. If you don't want a too sweet taste, choose high-quality white chocolate.
5. What should I do if the buttercream becomes too soft?
If you add too much syrup or milk, the cream will become soft. Chill it or add a little soft butter and mix again.
Nutritional Values (estimated, per 200 g slice)
Calories: approx. 500 kcal
Protein: 7 g
Fat: 30 g
Carbohydrates: 48 g
These values are approximate; the cake is rich, containing butter, chocolate, and cheese.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3-4 days. It should not be reheated; serve cold or at room temperature. The plain cake can be frozen, but I do not recommend freezing it with cream and jelly. After cutting, cover with plastic wrap to prevent drying out.