best white chocolate cake recipe

0

PICTURED: ANDREW BUI; FOOD STYLING: TYNA HOANG

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Yields:

10 – 12


portions

Preparation time:

0

hours

20

minutes

Total time:

2

hours

45

minutes

For the white chocolate cake

6 oz.

white chocolate, chopped

3 3/4 bed.

all purpose flour

1 ea.

(2 sticks) softened butter

1 1/2 tsp.

Granulated sugar

1 1/2 tsp.

pure vanilla extract

For the white chocolate mousse

3 oz.

white chocolate, chopped

1 ea.

heavy cream, divided

For the cream cheese frosting

12 oz.

cream cheese, softened

1/2 tsp.

(1 stick) softened butter

1 C.

pure vanilla extract

For the white chocolate ganache

3 oz.

white chocolate, chopped

White chocolate shavings, for garnish

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  1. Make the cake: Adjust the racks to the middle and lower third and preheat the oven to 350°. Line 3 8-inch cake pans with parchment paper and grease with cooking spray. Place the chocolate in a heatproof bowl and set it over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate is completely melted and smooth. Remove from heat and let cool to room temperature.
  2. In a large bowl, combine flour, baking powder and salt.
  3. In another large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Add half of the dry ingredients and beat until only a few dry streaks remain. Add milk and sour cream and beat until incorporated. Add the rest of the dry ingredients and beat until just combined. Divide the batter evenly into the cake pans and smooth the top with an offset spatula.
  4. Bake until a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely.
  5. Make the mousse: Place the chocolate in a small heatproof bowl. In a small saucepan over medium heat, heat ¼ cup cream until simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth. Refrigerate to cool completely, about 10 minutes. Stir the mousse after about 5 minutes to ensure that the chocolate does not harden.
  6. Meanwhile, place the remaining ¾ cup heavy cream in the bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form. Gently stir in cooled chocolate mixture until just combined.
  7. Make the icing: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the powdered sugar and beat until no lumps remain, then add the vanilla.
  8. Make the ganache: Place the chocolate in a small heatproof bowl. In a small saucepan over medium heat, heat ¼ cup cream until simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth.
  9. Assemble the cake: Using a large serrated knife, level the tops of the cakes as needed. Place a layer on a serving platter and top with half the mousse. Smooth into an even layer. Top with a second layer of cake, then the remaining mousse. Top with third layer of cake.
  10. Frost top and sides with cream cheese frosting, reserving some to put on top of cake, if desired. Place the ganache on top of the cake and let it drip down the side.
  11. If desired, place reserved frosting in a piping bag with a large open star tip and spoon dollops around the edge of the cake. Sprinkle the top with chocolate shavings.
white chocolate cake

PICTURED: ANDREW BUI; FOOD STYLING: TYNA HOANG

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