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White Chocolate: White Chocolate Cake

Source of Recipe

The Bake Sale Cookbook


List of Ingredients

1 cup unsalted butter, room temperature
2 cups sugar
1/4 pound Lindt brand white chocolate
4 eggs, room temperature
2 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped toasted pecans (optional)
1 cup sweetened coconut (optional)


Recipe

Gently melt the white chocolate over a double boiler and let cool. Preheat oven to 350ºF. Lightly grease and flour two 9" cake pans. Place the butter and sugar in the bowl of a mixer fitted with a paddle, and mix until light, fluffy and pale lemon colored, about 3-5 minutes. Add the melted chocolate and mix until well combined. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Place the flour, baking powder and salt in a bowl and mix to combine. Place the buttermilk and vanilla in a bowl and mix to combine.

Scrape down the sides of the bowl, add one third of the flour mixture, and beat well. Scrape down the sides of the bowl, add half the milk mixture, and beat well. Repeat with the second third of the flour and the remaining milk. Add the remaining third of the flour mixture. Gently fold in the pecans and/or coconut, if using. Scrape down the sides of the bowl and spoon into prepared pans. Transfer to the oven and bake until lightly golden and springy on top, about 35 minutes. Invert cake onto a rack and set aside to cool. For a four layer cake, split each layer through the center. While cake is cooling, make milk chocolate or dark chocolate ganache. When cake has cooled completely, ice each layer and the sides. Cut into 12-14 slices.