Sunday, 19 May 2013

White Chocolate Dark Layered cake

White Chocolate Dark Layered cake

White Chocolate Dark Layered cake is a cake project that didn't quite work out the way I intended. This was originally a take on the Red Velvet Cake or Gateau which has a rich distinctive red colour. The North American classic requires adding your red food colour at the appropriate moment. Anyway this cake still turned out quite well. The frosting is made from vanilla flavoured white chocolate, delicious with the dark chocolate flavoured sponge. A modecom of precision is required to cut four equal rounds of the same thickness. A spreading of raspberry jam and white chocolate frosting for each layer as you build your cake, then refrigerate for an hour. Next, Cover the whole cake with a crumb catching layer of frosting and refrigerate for another 30 minutes. Finally add your last layer of frosting and smooth with a large palette knife, finish off with your choice of decoration. I finished with pecan nuts and candied fruits with a sprinkling of vermicelli. You can always add a piped butter-cream finish to add a touch of sophistication.

White Chocolate Dark Layered cake
For a precise cut use a cake cutting wire

White Chocolate Dark Layered cake recipe

250g Cake flour (Sift)
1½ teaspoon salt
30g Cocoa powder (unsweetened)
115g Butter unslated (room temperature)
300g Granulated white sugar (bakers fine cane sugar if you have it)
2 large Eggs (Free range)
1 teaspoon Vanilla extract (best quality)
240ml Butter milk
1 teaspoon white distilled vinager
1 teaspoon Bicarbonate of soda

Directions - preheat oven to 180 centigrade

Step 1
In a mixing bowl sift the flour, salt, and cocoa powder. In your electric mixer bowl, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

Step 2
With the mixer on low speed, add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean.

White Chocolate Frosting
225g Butter softened
450g Icing sugar
180g white chocolate (Melted and cooled)
50 - 70ml Double cream (initially add 50 ml then more to suit consistency)
2 teaspoons Vanilla extract


Step 1
In a large mixing bowl mix your butter and icing sugar with a whisk attachment, start on low speed then increase. You want a pale fluffy texture. Add your vanilla extract

Step 2
Add your melted cooled white chocolate and around 50ml of the whipping cream as the whipping cream thickens you will see if you desire more, just stop the machine and check. Use your highest mixing speed for between 3 to 4 minutes.
red velvet cake

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