Maxine's White Chocolate Cake (Project 1309112)

Wednesday, September 11, 2013

For those who love chocolate cakes and cakes that aren't too dense. This is a classic sort of cake: light sponge in between firm and delightfully creamy frosting. It is incredibly easy to decorate with the white frosting acting like a clean canvas - anything goes.

2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
170 grams white chocolate, chopped
1/2 cup hot water
1 cup butter, softened
1 cups white sugar
3 eggs
1 cup buttermilk

170 grams white chocolate, chopped
1 cup milk
2-1/2 tablespoons all-purpose flour
1 cup butter, softened
1 cup white sugar
1 tsp vanilla extract

1. In a bowl, sift the salt, baking soda, baking powder, and salt.

2. Add white chocolate and hot water into a saucepan over low heat and stir until mixture is smooth. Set aside to cool to room temperature.

3. In another bowl, use a stand mixer to cream butter and sugar. Stir until light and fluffy.
4. Into the bowl, add one egg and beat well. Repeat with all the eggs.
5. Stir the flour into the bowl in portions alternating with buttermilk, then add the white chocolate.

6. Into two cake pans lined with parchment, pour the batter and bake in an oven preheated to 350ºF for 30 minutes until a cake tester poked into the centre of the cake comes out clean.

7. Add the chocolate, milk, and flour to a bowl and mix.
8. Over medium heat, cook the white chocolate mixture until it is thick. Make sure to keep stirring.
9. Set aside to cool.

10. In another bowl, beat the rest of the ingredients together until light and fluffy.
11. In batches, add too the white chocolate mixture.
12. Beat until it takes on the consistency of whipped cream.

13. Assemble the cake, decorating as desired.

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