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Kahlua White Chocolate Valentine Cake




Source of Recipe


Marla


List of Ingredients




WHITE CHOCOLATE GANACHE:
1 3/4 c Whipping cream
3 1/2 oz Chopped white chocolate
1/4 ts Vanilla

CAKE:
2 oz White chocolate
1/2 c Whipping cream
1 1/3 c Sifted cake flour
1/2 ts Baking powder
Salt
1/4 c butter, at room temperature
1 c Sugar, divided
1 Whole egg
1 Separated egg
6 tb Milk room temp

KAHLUA SYRUP:
3 tb Water
1 ts Instant coffee powder
1 ts Sugar
1/4 c Kahlua



Recipe



For the WHITE CHOCOLATE GANACHE:

(Note: prepare the ganache before mixing and baking cake to allow it
to chill).

In large bowl of electric mixer, combine whipping cream and
chocolate. Set over simmering water until chocolate is melted. Stir
until smooth.

Refrigerate at least 4 to 5 hours, stirring occasionally, until very
thick. Add vanilla and beat until stiff.

For the Cake:
In small bowl set over simmering water, melt chocolate and whipping
cream together. Stir until smooth. Set aside to cool completely.

In large bowl of electric mixer, whisk the cake flour , baking
powder, and salt.

Gradually beat in 3/4 cup sugar and the butter. Beat in whole egg,
egg yolk, and milk until smooth. Stir in cooled chocolate.

In small bowl, whisk egg white with dash of salt until soft peaks
form. Whisk in remaining 1/4 cup sugar, beating until very thick and
glossy and mixture falls from whisk in heavy ribbon. Gently fold egg
white into batter.

Pour batter into 8 or 9 inch heart shaped cake pan which has been
lined with butter and floured waxed paper.

Bake on center shelf of oven at 350 degrees about 40 minutes or until
wooden pick inserted in center comes out clean.

Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any
excess crust away from pan rim, and carefully peel away paper. Cool
completely.

Transfer cake to serving plate.

Using wood pick, poke holes about 1 inch deep and at about 1 inch
intervals in top of cake.

Frost with White Chocolate Ganache.

KAHLUA SYRUP:
In small saucepan, combine water, coffee powder and sugar.

Stir over low heat to dissolve coffee and sugar. Bring to boil and
pour into small bowl. Add kahlua and stir to blend. Cool and pour
over cake.