Raspberry Marble Cake with White Chocolate
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Ingredients & Equipment
What we send
- 8 packetsunsalted butter
- 4 ounceswhite chocolate chips
- 1/4 teaspoonbaking powder
- 2/3 cupflour
- 3 tablespoonsgranulated sugar
- 1 teaspoonvanilla extract
- 2 ouncesraspberry preserves
- 1aluminum tin
- 1parchment paper
What You’ll Need
- kosher salt
- 6" small pot (optional)
- baking sheet
- Tree Nuts
Preheat oven to 375°F. Reshape aluminum tin, if bent. Trim parchment paper to fit the bottom of tin and arrange inside of tin. Set aside until Step 4.
Melt butter and chocolate
Place butter and white chocolate in a large heatproof bowl and microwave in 30-second intervals until just melted. Alternatively, melt butter in a small pot over medium heat, then pour into a large heatproof bowl. Add chocolate and stir to fully melt, 1 minute.
Make cake batter
In a medium bowl, whisk together baking powder, flour, and ¼ teaspoon salt. Set aside. Add sugar, vanilla extract, and 1 egg to bowl with butter and melted chocolate, and whisk to fully combine. Stir in flour mixture to fully combine.
Swirl raspberry marble cake
Place prepared tin on a baking sheet, then add cake batter, spreading evenly. Dollop over small spoonfuls of raspberry preserves. Using a knife, swirl preserves and cake batter together to create a marbled pattern.
Bake raspberry marble cake
Transfer baking sheet to oven. Bake raspberry marble cake until center is set or a toothpick or sharp knife inserted in the middle comes out clean, 12-14 minutes. Use this time to get a head start on dishes, or kick back and enjoy the sweet smells filling up your kitchen.
Plate raspberry marble cake
Once baked, set raspberry marble cake aside to cool slightly, 5 minutes. Then, slice into squares and carefully remove from tin, discarding parchment paper. Enjoy warm or at room temperature.