Email to Cat      

White Chocolate Cake

Source of Recipe


Food & Wine Magazine






List of Ingredients



• 2-1/4 cups all-purpose flour
  
• 2-1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 2-1/2 sticks (6 oz.) unsalted butter, softened
  
• 1-1/2 cups sugar
  
• 4 large eggs
  
• 1 tsp pure vanilla extract
  
• 1-1/4 cups milk
  
• 8 ounces white chocolate, melted and cooled
  
• 2 Tbsp seedless raspberry jam
  
• White Chocolate Buttercream (recipe follows)
  
• 1/4 cup toasted sliced almonds, lightly crushed
  
• *
  
• -- White Chocolate Buttercream --
  
• 2 sticks (8 oz.) unsalted butter, softened
  
• 12 ounces white chocolate, melted and cooled
  
• 1 cup confectioner's sugar
  
• 1 tsp pure vanilla extract
  






Instructions



1. Preheat oven to 350 degrees (F). Butter and flour 2 (9-inch) round cake pans.
   
   
2. Sift the flour with the baking powder and salt. In a large bowl, cream the 2-1/2 sticks butter at low speed. Add the 1-1/2 cups sugar and beat until fluffy. Add the eggs, one at a time, beating well between additions. Add the 1 teaspoon vanilla. At low speed, beat in the flour in 3 additions, alternating with the milk. Beat in the 8 ounces of melted chocolate at low speed until incorporated. Divide the batter between the 2 pans and smooth the surface.
   
   
3. Bake the cakes in the center of the oven for 40 minutes, or until golden and springy to the touch and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely. Wrap the cakes in plastic and refrigerate for at least 2 hours or overnight.
   
   
4. To make the frosting: In a large bowl, cream the butter at medium speed until smooth. Add the white chocolate and beat at medium speed until smooth. Add the confectioner's sugar and the vanilla and beat at low speed until light and fluffy.
   
   
5. Unwrap the cakes and place one layer on a cake plate. Stir the jam into 1 cup of the white chocolate buttercream and spread it over the top of the cake. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake. Scatter the toasted almonds on the cake.
   
   Makes 12 servings,
   (2-3/4 cups buttercream)