WHITE CHOCOLATE CAKE

RUM CAKE WITH WHITE CHOCOLATE ICING

2011-12-09T17:39:00.000-08:00

RUM CAKE WITH WHITE CHOCOLATE ICING
WHITE CHOCOLATE CAKE INGREDIENTS

1 pkg. yellow cake mix
1/3 c. light rum

ICING:

2 (8 oz.) pkgs. cream cheese, softened
2 sticks butter (butter may be substituted)
3/4 lb. white chocolate, melted and cooled
1 tbsp. light rum

WHITE CHOCOLATE CAKE INSTRUCTIONS
Prepare mix per label but, substitute 1/3 cup rum for 1/3 cup of the water. Divide batter equally among 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for about 23 minutes. Cool layers 30 minutes on racks. Drizzle layers with additional rum, if desired.

Icing: Beat softened cream cheese until fluffy, gradually beat in chocolate and butter until consistency of whipped cream. Fill and frost cake using 1 cup icing between each layer. If melting white chocolate in microwave oven melt and mix using minimum time and heat, chocolate can turn brown.

WHITE AND DARK CHOCOLATE MOUSSE CAKE

2011-12-02T17:36:00.000-08:00

WHITE AND DARK CHOCOLATE MOUSSE CAKE
WHITE CHOCOLATE CAKE INGREDIENTS

9 lg. egg yolks
1 c. sugar
6 tbsp. cornstarch
3 c. milk
1 tbsp. vanilla
14 oz. fine quality bittersweet chocolate, chopped
4 c. well chilled heavy cream
14 oz. fine quality white chocolate, chopped

FOR GARNISH:

6 oz. fine quality white chocolate, room temperature (about 72 degrees)
4 oz. fine quality bittersweet chocolate, room temperature (about 72 degrees)

WHITE CHOCOLATE CAKE INSTRUCTIONS
In a large bowl whisk together the egg yolks and the sugar until the mixture is combined well, add the cornstarch, sifted, and whisk the mixture until it is just combined. Whisk in the milk, scalded, in a slow stream, transfer the mixture to a heavy saucepan, and bring it to a boil, whisking constantly. Boil the pastry cream, whisking, for 1-2 minutes or until it is very thick and smooth, strain it through a fine sieve into a heatproof bowl, and stir in the vanilla. Lay a piece of plastic wrap on the pastry cream and chill the pastry cream for 1-2 hours, or until it is cooled completely. I usually transfer it to a shallow pan or dish, it cools quicker and will thicken more as it cools.

In the top of a double boiler or a metal bowl set over barely simmering water melt the bittersweet chocolate, stirring occasionally, and let it cool until it is lukewarm. Transfer half the pastry cream to a large bowl, whisk in the chocolate, and whisk the mixture until it is combined well.

In a chilled bowl with an electric mixer beat 2 cups of the heavy cream until it holds soft peaks, stir (use whisk, helps lighten and aerate) 1/4 of it into the chocolate mixture and fold in (use spatula, won't deflate) the remaining whipped cream gently but thoroughly. Pour the dark chocolate mousse into a lightly oiled 9 or 10 inch springform pan, at least 2 1/2 inches deep, spread it evenly, and chill it while making the white chocolate mousse. 9 inch works better, makes it taller.

In the top of a double boiler or a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, let it cool for 2-3 minutes, or until it is lukewarm, and whisk it into the remaining pastry cream until the mixture is combined well.

In a chilled bowl with an electric mixer beat the remaining 2 cups heavy cream until it holds soft peaks, stir 1/4 of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly. Pour the white chocolate mousse over the chilled dark chocolate mousse, spread it evenly, and chill the cake, covered loosely with parchment or wax paper, or overnight.

Prepare the garnish: Grate fine 2 ounces of the white chocolate and reserve it. Working over a foil-lined baking sheet or tray, shave curls from the remaining 4 ounces white chocolate and from the bittersweet chocolate with a vegetable peeler, keeping the white and dark curls separate, and chill them, covered loosely, for at least 1 hour or overnight.

Run a thin knife around the edge of the cake, remove the side of the pan, and smooth the side of the cake with a spatula. Put the cake on a rack set in a shallow baking pan, press the grated white chocolate onto the side, gathering the excess in the pan and reapplying it until the side is coated evenly and transfer the cake to a platter.

WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

2011-11-27T17:34:00.000-08:00

WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
WHITE CHOCOLATE CAKE INGREDIENTS
MOUSSE CAKE:

1 c. vanilla wafer crumbs
3 tbsp. butter, melted
8 oz. white chocolate
3/4 c. sugar
1/4 c. water
4 lg. egg whites
Pinch of cream of tartar
1 1/2 c. whipping cream
1 tbsp. Grand Marnier
1 tsp. vanilla extract
3 tbsp. pistachios or walnuts (chopped)

WHITE CHOCOLATE CAKE INSTRUCTIONS
Mix crumbs and butter in medium bowl. Press into bottom of 8 inch diameter springform pan. Refrigerate crust while preparing mousse. Melt 6 ounces chopped white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly.

Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer reaches 238 (soft-ball stage).

Meanwhile, using electric mixer, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in white chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes.

Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in 2 ounces chopped white chocolate. Pour mixture into crust; smooth top with spatula. Sprinkle top with chopped nuts. Freeze until firm, about 6 hours.

Can be prepared 3 days ahead. Serves 8. Top with Raspberry Sauce at serving time. This is an elegant and time consuming dessert but well worth the effort!

RASPBERRY SAUCE:

2 c. fresh raspberries or frozen unsweetened, thawed
1/4 c. sugar
2 tbsp. Grand Marnier

Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier. Refrigerate until well chilled, about 1 hour.

WHITE CHOCOLATE RASPBERRY CAKE

2010-07-08T02:07:00.000-07:00

WHITE CHOCOLATE RASPBERRY CAKE

White Chocolate Cake INGREDIENTS

1/4 lb. white chocolate, coarsely chopped
1/2 c. boiling water
1 c. butter, softened
1 3/4 c. sugar
4 eggs, separated
1/2 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
1 can raspberry pie filling
1 recipe marshmallow frosting

White Chocolate Cake INSTRUCTIONS
Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread with 2/3 cup pie filling. Top with second cake layer and pie filling. Top with third cake layer. Frost sides and 1 inch of top edge with marshmallow frosting, leaving an 8 inch circle on top center of cake. Spread remaining pie filling onto center of white chocolate cake.
white-chocolate-mango-cake

WHITE CHOCOLATE & MANGO CAKE

2010-07-08T01:36:00.000-07:00

WHITE CHOCOLATE & MANGO CAKE
A great white chocolate cake recipe to try !
White Chocolate Cake INGREDIENTS
Cake:

2 cups all-purpose flour
1 teaspoon salt
1-1/2 teaspoons baking powder
1/2 teaspoon ginger
1 cup white chocolate bits
2 tablespoons unsalted butter
3 eggs
1/2 cup heavy cream
1/2 cup unsweetened coconut milk
1/4 cup sugar
2-3 mangoes

Frosting:

1 8-oz block cream cheese, softened
1/2 cup unsweetened coconut milk
1/4 cup confectioner's sugar
1/ cup shredded coconut, sweetened
1 teaspoon vanilla

White Chocolate Cake INSTRUCTIONS Cake:
Combine flour, salt, baking powder and ginger in a mixing bowl. Set aside. In a double broiler, over a low flame, melt white chocolate bits with butter. Add eggs, cream, coconut milk, and sugar. Stir occasionally over low flame until mixture is smooth and creamy. Add to dry ingredients, and stir until well-combined. Add mangoes, and gently fold until just mixed. Bake in a greased or lined 9"-13" loaf pan in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.

Frosting:

Beat cream cheese and coconut milk together, by hand or with an electric mixer, until they come together. Add confectioners sugar, shredded coconut, and vanilla, and continue to beat until soft peaks form.

Let cake cool and dry at least 1 hour. Frost the top and sides of cake with creamy coconut frosting. Garnish with extra coconut and/or fresh mango slices, if desired.

Serve the white chocolate cake of mango with a sweet tropical drink, such as pina colada...nice ! Enjoy it !
white-chocolate-cream-cake.

White Chocolate Mousse Cake

2010-07-08T01:35:00.003-07:00

White Chocolate Mousse Cake
A nice white chocolate cake recipe to try !

White Chocolate Cake Ingredients

* 4 cups chocolate cookie crumbs
* 1 teaspoon ground cinnamon
* 1/2 cup butter, melted
* 18 (1 ounce) squares white chocolate
* 16 egg yolks
* 1 cup butter, softened
* 4 cups heavy whipping cream
* 2 cups white chocolate chips

White Chocolate Cake INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix cookie crumbs, cinnamon, and melted butter. Press into bottom and 1 1/2 inches up sides of 12 inch spring form pan. Bake for 5 to 7 minutes or until firm. Allow to Cool
2. Chop the white chocolate and place it in the top of a double boiler. Melt over hot but not boiling water, stirring frequently. Remove from heat and mix in the egg yolks. Beat mixture until light and fluffy. Beat in the softened butter.
3. In a large bowl, whip cream until stiff, and fold into the white chocolate mixture. Fold in the white chocolate chips. Pour into baked crust and chill for 4 hours. The white chocolate cake is ready to serve...enjoy the white chocolate mousse cake ...
white-chocolate-cake.

Swiss White Chocolate Cake

2010-07-08T01:35:00.001-07:00

Swiss White Chocolate Cake
A great white chocolate cake recipe to try !
Ingredients

* 8 (1 ounce) squares white chocolate
* 1/2 cup hot water
* 1 cup butter
* 1 cup white sugar
* 4 egg yolks
* 1 teaspoon vanilla extract
* 2 1/2 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 4 egg whites, beaten

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
2. Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
4. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
5. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the white chocolate cake comes out clean. Allow to cool. Enjoy it !
White-chocolate-cream-cake

White Chocolate Pound Cake

2010-07-08T01:34:00.001-07:00

White Chocolate Pound Cake
A nice white chocolate cake recipe to try !

White Chocolate Cake Ingredients

* 2 tablespoons white sugar
* 8 (1 ounce) squares white chocolate
* 1 cup butter
* 2 cups white sugar
* 5 eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon almond extract
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1 cup sour cream
* 1 (1 ounce) square semisweet chocolate
* 4 (1 ounce) squares white chocolate, melted

White Chocolate Cake Instructions :

1. Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
2. Chop four squares of the white chocolate and melted 4 of the others. Set aside.
3. In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
4. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
5. Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
6. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
7. Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired. The white chocolate cake recipe is ready to serve...enjoy it !
white-chocolate-cake.

White Chocolate Cream Cake

2010-07-08T01:31:00.000-07:00

White Chocolate Cream Cake
A great white chocolate cake recipe ! Try this one !
Ingredients

* 3 (1 ounce) squares white chocolate, chopped
* 2 1/4 cups all-purpose flour
* 1 1/2 cups white sugar
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 2/3 cups heavy cream
* 3 eggs
* 1 teaspoon almond extract
*
* 3 (1 ounce) squares white chocolate, chopped
* 3 1/2 cups confectioners' sugar
* 1/4 cup butter, softened
* 4 tablespoons water
* 1/2 teaspoon almond extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
2. In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
3. In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency. The white chocolate cake is ready to serve...nice ! Enjoy it !
white-chocolate-pound-cake

White Chocolate Cake

2010-07-08T01:29:00.000-07:00

White Chocolate Cake
A nice white chocolate cake recipe to try !
Ingredients

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 6 (1 ounce) squares white chocolate, chopped
* 1/2 cup hot water
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 3 eggs
* 1 cup buttermilk
*
* 6 (1 ounce) squares white chocolate, chopped
* 2 1/2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup butter, softened
* 1 cup white sugar
* 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
4. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
5. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
6. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake. The white chocolate cake recipe is ready...enjoy the cake ! Nice !