Golden Luxury Butter Cake

By norsegal8

No one would ever guess that white chocolate is one of the ingredients in this cake. The addition of real white chocolate (the kind that contains cocoa butter) to a cake adds a velvety texture, deepens the yellow color and brightens the "melt-in-the-mouth" quality. This is because cocoa butter is very firm at room temperature but melts faster than butter at body temperature. Cocoa butter is also a splendid emulsifier and is responsible for the extra smoothness of the batter and the velvety grain of the baked cake. The slight acidity of the cocoa butter, together with an almost lemony edge. Accentuate this flavor with a lemon buttercream.

Ingredients

• 6 ounces white chocolate
• 6 large egg yolks
• 1 cup milk
• 1 1/2 teaspoons vanilla
• 3 cups sifted cake flour
• 1 cup + 3 tablespoons sugar
• 1 tablespoon + 1 1/2 teaspoons
• 1/4 teaspoon salt
• 9 tablespoons unsalted butter, softened

Preparation

Step 1

Preheat the oven to 350 degrees. Grease two 9-inch cake pans. Line the bottoms of the pans with parchment paper, grease the paper and flour the pans.

In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the heat.

In a medium bowl, lightly combine the yolks, 1/4 cup milk and vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Add the melted choclate and beat to incorporate.

Scrape the batter in the prepared pans and smooth the surface with a spatula. The pans will be a little more than 1/2 full. Bake for 25 to 35 minutes or until a tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink away from the sides of the pan only after the cakes have been removed from the oven.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.