WHITE CHOCOLATE CAKE
This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.
Provided by Olivia
Categories Dessert
Time 2h40m
Number Of Ingredients 18
Steps:
- Heat milk and chocolate until melted and combined, cool to room temperature.*
- Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
- Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- Add melted, cooled white chocolate and whip until smooth.
- Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.
- Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.
- Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
- Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.
Nutrition Facts : Calories 928 kcal, Carbohydrate 98 g, Protein 10 g, Fat 57 g, SaturatedFat 35 g, Cholesterol 180 mg, Sodium 199 mg, Fiber 1 g, Sugar 76 g, ServingSize 1 serving
CHOCOLATE DECADENCE CAKE III
This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.
Provided by BUCHKO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
- In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
- In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 23 g, Cholesterol 89 mg, Fat 23.8 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.3 g, Sodium 93.4 mg, Sugar 18 g
DELICIOUS, DECADENT WHITE CHOCOLATE CAKE
I make this cake all the time for parties and events; it's just SO GOOD! It's rich and heavenly, and if you're not careful, you just might eat the whole cake in one sitting! :)
Provided by personiussarah
Categories Dessert
Time 1h
Yield 35-45 cupcakes, 10-20 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350 degrees.
- Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.
- Beat the 4 egg whites until frothy; add the cream of tartar and continue beating until medium-stiff peaks. Set aside.
- Cream the butter and sugar; add vanilla, and beat in the 4 egg yolks.
- Add the melted chocolate.
- Sift cake flour,baking powder, and baking soda together.
- Alternate adding the sifted mixture and the buttermilk to the creamed butter mix.
- Gently fold in the beaten egg whites.
- Grease 3 round cake pans or line about 3 dozen cupcake tins with paper liners.
- Bake the cakes for around 30 minutes or until just done (it will look a little undercooked, but will set up once cooled), or the cupcakes 15-20 minutes.
- Frost after the cake has cooled.
Nutrition Facts : Calories 879.5, Fat 41.5, SaturatedFat 24.9, Cholesterol 176, Sodium 463.6, Carbohydrate 121.2, Fiber 0.6, Sugar 93.2, Protein 8.4
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