White Chocolate Layer Cake With Raspberry Filling

1. Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.

2. Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.

3. Combine flour, baking soda, salt, and baking powder in a small bowl.

4. Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.

5. Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.

6. Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.

7. Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.

8. Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

Cook's Notes:

To make chocolate curls: Warm a 6-ounce white chocolate bar with your hands so it's soft. Take a sharp vegetable peeler and run it along the sides to make the curls. Store in the refrigerator or freeze.

You can use frozen, thawed raspberries instead of fresh; save any juices. You can heat the reserved juices with a tablespoon of cornstarch in a saucepan to make a sauce to drizzle over the outside of the cake.