Sweet and tangy loaf cake dotted with raspberries and loaded with white chocolate.
Preheat the oven to 350F (170C), and grease one 9x5-inch loaf cake. Set aside
In a medium bowl, sift the flour, baking powder, and baking soda mix to blend and set aside.
Mix together the sour cream and vanilla. Set aside.
In a bowl of a stand mixer, beat the butter and sugar medium-high until light and fluffy, about 4-5 minutes. Make sure to scrape the bottom and sides of the bowl mid-way, or as needed.
Add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next. Scrap the bottom and side of the bowl.
Reduce speed to low and add the flour mixture in three additions alternating with the sour cream mixture, starting and ending with the flour. This should take no longer than 20 seconds.
Fold in the chopped chocolate and respberries.
Pour batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, about 55-65 minutes.
Remove from the oven, and let cooll in the pan for 20 minutes before transfering to a wire rack.
Bring the heavy cream to a simmer. Place the chopped chocolate in a wide deep medium bowl.
Pour the cream over the chocolate, allow it to melt for a few minutes, then use a rubber spatula to gently mix until smooth. Set a side to set and thicken.
When ready to serve, use a spoon or an off set spatula to spread the ganache over the top of the cake.