Baking & Pastry > Fillings & Assembly > Cake Fillings > Ganache (as Filling)

White Chocolate Raspberry Ganache

A luscious white chocolate ganache swirled with tangy raspberry puree, perfect for adding a burst of flavor and color to your cakes. The sweetness of the white chocolate is balanced by the tartness of the raspberries, creating a delightful filling.

Prep Time
10 minutes
Cook Time
5 minutes
Servings
Fills a 9-inch cake
Ingredients
  • 12 oz White Chocolate (high quality)
  • 4 oz Heavy Cream
  • 1/2 cup Raspberry Puree (seedless)
  • 1 tbsp Unsalted Butter

Prepare the White Chocolate

Finely chop the white chocolate and place it in a heatproof bowl. White chocolate is more delicate than dark chocolate, so be extra careful not to overheat it.

Heat the Cream

Pour the heavy cream into a saucepan. Heat over medium heat until it just begins to simmer, watching carefully to prevent it from scorching. Remove from heat immediately.

Combine Chocolate and Cream

Pour the hot cream over the chopped white chocolate. Let it sit for about 1 minute to allow the heat to melt the chocolate.

Mix to Emulsify

Gently whisk the cream and chocolate together, starting from the center of the bowl and working outwards. Continue whisking until the ganache is smooth, glossy, and fully emulsified. Be very careful not to over-whisk, as white chocolate ganache can seize easily.

Add Butter (Optional)

If using, stir in the unsalted butter. The butter adds richness and shine to the ganache. Stir until the butter is fully melted and incorporated.

Raspberry Swirl

Gently fold in the raspberry puree until just combined, creating a swirl effect. Do not overmix, as this can turn the ganache pink instead of creating distinct swirls.

Cool and Thicken

Let the ganache cool at room temperature for about 1-2 hours, or until it reaches a spreadable consistency. Stir occasionally to prevent a skin from forming. You can also refrigerate it for a shorter period, but check it frequently to avoid over-chilling. If the ganache becomes too firm, let it sit at room temperature to soften.

Fill the Cake

Once the ganache has reached the desired consistency, spread it evenly between the cake layers. The raspberry swirls will add a beautiful visual element to your cake.

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FAQ

  • Why did my white chocolate ganache seize?

    White chocolate ganache seizes easily if it's overheated or if water gets into it. Make sure the bowl and utensils are completely dry, and use gentle heat when melting the chocolate. If it seizes, try adding a tablespoon of warm cream and stirring vigorously until it becomes smooth again. It doesn't always work, but it's worth a try!
  • Can I use frozen raspberries for the puree?

    Yes, you can use frozen raspberries. Thaw them completely and then blend them until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.
  • Can I use a different fruit puree?

    Yes, you can substitute other fruit purees like strawberry, blueberry, or passion fruit. Adjust the amount of puree to taste, as different fruits have different levels of acidity and sweetness.