Ingredients:
- 115g unsalted butter, softened
- 150g granulated sugar
- 2 large eggs
- 190g all-purpose flour
- 5g baking powder
- 60ml whole milk
- 5ml raspberry extract
- 2g red gel food coloring
- 225g unsalted butter, softened (for outer cake)
- 400g granulated sugar (for outer cake)
- 132g large egg whites
- 375g cake flour, sifted
- 15g baking powder
- 240ml dry pink champagne
- 5ml vanilla bean paste
- 255g white chocolate chips
- 120ml heavy cream
- 225g unsalted butter, room temperature (for frosting)
- 240g powdered sugar, sifted
Instructions:
- Preheat oven to 350°F (175°C). Cream 115g butter and 150g sugar for the raspberry sponge until pale and fluffy.
- Incorporate 2 eggs, 190g all-purpose flour, 5g baking powder, 60ml whole milk, and 5ml raspberry extract. Add red gel food coloring until a deep red hue is achieved.
- Bake the raspberry sponge in a lined square pan for 25 minutes until a toothpick comes out clean. Once cooled, slice into thick rounds and use a heart-shaped cookie cutter to create the 'hidden' inserts.
- Prepare the champagne batter by creaming 225g butter and 400g sugar. Sift cake flour and 15g baking powder together.
- Alternately add dry ingredients and 240ml champagne to the butter mixture. Gently fold in the whipped egg whites and vanilla bean paste.
- Pour a thin layer of champagne batter into the bottom of a clean 9x5 loaf pan. Line up the raspberry hearts tightly down the center of the pan, then cover carefully with the remaining batter.
- Bake at 325°F for 60 minutes until the top is golden and springs back when touched. Cool completely before frosting.
- Make the frosting: Melt white chocolate with heavy cream to create a ganache. Whip the remaining 225g butter with powdered sugar, then fold in the cooled ganache until stiff, silky peaks form.
- Frost the cooled cake using an offset spatula and chill slightly to set the velvet finish.