Saturday, March 30, 2013

Time to bake a Cake!

Alright kids, today's dessert is one that I think gets overlooked because it is not milk chocolate. Which everyone knows and loves, buuuutttt... this is classy and also very tasty. Its White Chocolate Cake! White Chocolate is actually not even chocolate. I know, sounds weird, but its true. White chocolate originates from the cocoa plant, but is not considered chocolate. Even though this may be true, I still think its delicious. 
That being said I found this recipe: a layered white chocolate cake with white chocolate frosting. It turned out great! The only thing is, I substituted buttermilk for milk with a tablespoon of white vinegar (you can also do lemon juice), because I didnt have buttermilk. I also did a substituion for cake flour because I didnt have that either. I did 1 cup of all purpose flour minus 2 tablespoons which is equal to 1 cup cake flour. But, my cakes didnt rise very well... so I would probably stick to actual cake flour. But it still tasted wonderful! It also didnt have an amount of time to cook the cake in the recipe  (weird right?) So I just did it until the cakes were golden brown and the toothpick came out clean, which was about 25 minutes (at 350). I had also never done a 3 layered cake before, so that was a fun experiment. I didnt have enough white chocolate for the frosting so I didnt half white chocolate and half semi sweet chocolate, just to mix it up and get a little milk chocolate  in there. It was killer frosting! So you can either go all white chocolate or do half and half like me. Just depends on what your taste buds prefer. Try this out and garnish it with whatever you want- strawberries, raspberries, edible flowers, powdered sugar, mint leaves, etc. Whatever your heart desires :) 

Have fun! xoxo









Ingredients

1/3 Cup white chocolate (cut in small pieces)
1/2 Cup hot water
1 Cup butter(no substitutes!)
1 1/2 Cup white granulated sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 Cups cake flour
1 teaspoon baking soda
1 Cup buttermilk
4 egg whites, stiffly beaten

Frosting:

1/2 Cup plus 2 tablespoons sugar
6 Tablespoons evaporated milk
1/4 Cup butter
2 Cups white chocolate(cut in small pieces)
1 1/2 teaspoons vanilla
white chocolate curls for garnish(optional)
toasted nuts for garnish(optional)


How to make it


Preheat oven to 350 degrees F.
Grease and flour 3 -9 inch layer pans.
Melt white chocolate in hot water; cool.
Cream butter and sugar until light and fluffy.
Add egg yolks. Beat.
Add white chocolate and vanilla.
Sift flour and soda together, add alternately with buttermilk to creamed mixture.
Fold in stiffly beaten egg whites.
Frosting:
Combine milk, sugar, and butter in saucepan. Bring to full, rolling boil and boil 1(one) minute. Remove from heat and add white chocolate and vanilla. Stir until candy is melted. Beat until spreading consistency. Frost 3-layer cake.
Spread slowly, cool if icing is too loose, heat if too stiff.
Garnish with the chocolate curls and/or nuts.
Use a serrated edge knife to cut cake.


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