White Chocolate Cake

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

INGREDIENTS

White Chocolate Cake:

• 5 oz white chocolate chopped (or white chocolate chips)
• 1 1/2 cups milk
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs room temperature
• 1 tsp vanilla

White Chocolate Swiss Meringue Buttercream:

• 6 large egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter room temperature
• 6 oz white chocolate chopped, melted, cooled

White Chocolate Ganache:

• 3.75 oz white chocolate finely chopped
• 1.5 oz heavy cream
• 5 drops bright white color gel

Assembly:

• 12 white chocolate Lindt truffles
• white chocolate shavings

INSTRUCTIONS 

White Chocolate Cake:

Heat milk and chocolate until melted and combined, cool to room temperature.*

Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.

Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

White Chocolate Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Place bowl over a pot with 1-2″ of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***

Add melted, cooled white chocolate and whip until smooth.

White Chocolate Ganache:

Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.