CAKE - White Chocoalte Cake with White Chocolate Butter Cream Frosting

By Aemelia

Ingredients

• CAKE:
• 1 1/4 cups / 160g Cake flour
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 3 oz / 85g white chocolate
• 1/2 cup/ 115g unsalted butter, at room temperature
• 3/4 cup/ 150g sugar
• 1/2 tsp vanilla extract
• 2 large eggs, separated
• WHITE CHOCOLATE BUTTERCREAM FROSTING:
• 6 oz / 170g white chocolate, chopped
• 4 tbsp heavy cream
• 1 cup/ 225g unsalted butter, at room temperature
• 3/4 cup/ 150g powdered sugar
• 1/2 tsp vanilla extract
• A dash of salt

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

CAKE:
1 Grease and flour 8 or 9 inch pan. Sift the measured flour, baking powder, and salt together into a bowl and set aside.

2 Whisk the cream and sour cream together and set aside.

3 Melt the chocolate over simmering water. Set aside to let cool.

4 Cream the butter and ½ cup (100g) of the sugar together until light and fluffy.

5 Stir melted chocolate into butter mixture, beat to combine.

6 Add the egg yolks one at a time, mixing well after each addition, then add the vanilla.

7 Add half of the dry ingredients, then half of cream and sour cream, mixing well after each addition. Repeat with remaining half of ingredients.

8 Beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar, beating continuously until stiff but not dry.

9 Fold the beaten egg whites into the batter, then turn into prepared pan. Bake at 350 degrees for 35 to 40 minutes. (If using 8 inch pan the baking time will be longer, about 40-45 minute, and you need to cover the top of the cake with aluminum foil after baking for 20 minutes).

FROSTING:
1 Melt the chocolate in the cream over simmering water, stirring continuously. Set aside and let cool to room temperature.

2 Cream the butter until light. Gradually beat in the cooled chocolate, then the sugar and salt beating until the frosting is smooth, light, and fluffy.

Assemble:
1 Cut the cake into two layers, and spread the butter cream on top of the first layer.
2 Place another layer on top, frost top and side of the cake.
3 Decorate as you like.