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White Chocolate Raspberry Marble Cake

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Delicious and easy to make, this white chocolate raspberry marble cake is filled with jammy raspberry swirls and topped with a generous and sweet layer of white chocolate.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Quick breads

Delicious and easy to make, this white chocolate raspberry marble cake is filled with jammy raspberry swirls and topped with a generous and sweet layer of white chocolate.

Ingredients

Scale

For the loaf:

  • 3 large eggs
  • ¾ cup (150g) sugar
  • ½ cup (120g) unsalted butter, melted
  • ½ cup (125g) Greek yogurt, full-fat
  • 1 teaspoon lemon juice (optional)
  • 1 ½ cup (180g) all-purpose flour
  • 1 Tablespoon baking powder
  • Zest of 1 lemon
  • 2.5 ounces (70g) white chocolate, chopped (or white chocolate chips)

For the raspberry jam:

  • 1 ½ cup (150g) raspberries, fresh or frozen*
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 ½ Tablespoons chia seeds

Instructions

  1. Start with the raspberry jam: add raspberries, lemon juice, sugar and 2 Tablespoons of water in a saucepan and cook on medium heat until jammy. Remove from heat, add the chia seeds, stir and place in the fridge for 15 minutes to cool completely.
  2. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
  3. In a large mixing bowl, whisk the eggs with sugar, Greek yogurt, lemon juice and melted butter (slightly cooled).
  4. In a separate bowl, mix all-purpose flour, baking powder, and lemon zest. Add the dry ingredients to the wet ingredients, and stir well.
  5. Pour one layer of the plain cake batter into the prepared loaf pan, then spoon a few spoonfuls of the raspberry jam. Repeat until all the batter has been used up, and make a few gentle swirls by inserting a knife into the batter.
  6. Bake for 45-50 minutes or until cooked through. Let cool 10 minutes in the pan, then invert the cake and let cool completely.
  7. Melt the white chocolate in a microwave in 30-second increments, stirring well between each increment, until chocolate is fully melted. Cover the loaf with this melted white chocolate and place in the refrigerator for 15 minutes to set.

Notes

* This could also work with fresh/frozen blueberries or blackberries.

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https://www.delscookingtwist.com/white-chocolate-raspberry-marble-cake/