White Chocolate and Raspberry Ice Storm Cake
White Chocolate and Raspberry Ice Storm Cake
Open in full-screen mode

White Chocolate and Raspberry Ice Storm Cake

1 H 15 MIN
15 MIN



Raspberry Filling

White Chocolate Icicles



  1. Place the egg yolks in a large bowl. Set aside.
  2. In a saucepan, bring the water, sugar, and corn syrup to a boil. Simmer until the candy thermometer reads 115 °C (240 °F). Remove from the heat.
  3. While beating with electric mixer on medium speed, drizzle the hot syrup over the egg yolks, avoiding the beaters. Beat constantly until completely cooled, about 15 minutes and stir in the white chocolate and vanilla.
  4. Add the butter, one or two cubes at a time, beating until very smooth. Take care to scrape down the bowl several times.

Raspberry Filling

  1. In a bowl, toss the raspberries with the sugar and lemon juice. Let stand for about 10 minutes if frozen. Add the mascarpone and beat with an electric mixer until the mixture is creamy.
  2. Remove the cake tops to make them flat. Cut cake in half horizontally to make four slices. Spread the raspberry filling on three cake slices and stack them ending with the plain slice. Frost entire cake with the buttercream.

White Chocolate Icicles

  1. Line three 43 X 30-cm (17 X 12-inch) baking sheets with parchment paper. On the back of each paper, draw a 43-cm (17-inch) long and about 14-cm (5 ½-inch) wide strip (the width of the strip should be about 4-cm/1 ½-inch wider than the height of the frosted cake).
  2. In a bowl over a double boiler or in the microwave oven, melt two-thirds of the chocolate, stirring occasionally. Add the remaining chocolate and stir until melted and tempered. If necessary, melt over the double boiler or in the microwave for a few seconds.
  3. Make long strikes reminiscent of winter icicles on the strips of parchment paper. To do this: with a pastry bag fitted with a fine 2-mm in diameter plain tip and filled with tempered chocolate, tightly draw lines up and down the parchment papers to each end of the traced lines, the whole width of the papers. Refrigerate for about 10 minutes or let the chocolate set at room temperature for about 1 hour.
  4. Carefully lift chocolate icicle segments, about 7.5-cm (3-inch) wide, with a thin spatula and apply them, vertically, flat side all around the cake. Store in the refrigerator. Remove the cake from the refrigerator about 45 minutes before serving to let the buttercream temper.


Here, we suggest you use the recipe for the best vanilla cake.

Good with...


  1. I make this cake all the time. Just wondering if it's normal that it gets extremely hard to beat the buttercream for the whole 15 minutes. Every time, I think my mixer is going to die on me!

  2. Butter cream frosting came out very lumpy due to sugar crystalizing. Had to try and get all the little hard pieces out. Would not use recipe again for frosting. Chocolate icicles would be better formed by melting chocolate in a squeeze bottle and then forming on parchment. Kept solidifying before I could get them on paper. Raspberry mixture delicious. Will modify next time so it comes out better. Made cake for guest invited last week but had to cancel due to snow storm. Perfect.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.