Luscious Raspberry Bundt Cake with White Chocolate Ganache
Serves 2
35 mins prep
45 mins cook
80 mins total
Luscious Raspberry Bundt Cake with White Chocolate Ganache- taste and texture is 10/10.
0 servings
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
1. Add eggs, sugar, vanilla, sour cream and salt to a mixer and beat for a few minutes; next add sifted flour, baking powder and baking soda and lemon juice + zest and start mixing as you slowly start pouring butter and oil and lastly add the raspberries and mix them in a flash; 2. Pour mixture over a greased 6-cup capacity Bundt pan and bake at 350 F for about about 45 mins or until a toothpick inserted towards the middle comes out dry; 3. Once cake comes out of the oven let cool for 10 mins and make the ganache by chopping white chocolate and adding it to very warm heavy cream (but not boiling) and mixing until all chocolate has melted into a smooth consistency; cool ganache for 5 mins and pour over the cake, decorate with fresh raspberries, powdered sugar and mint leaves and enjoy 😊
