Another birthday, another cake. Darn, I'm really behind on my cake making. I might have to extend my year of cake baking for yet ANOTHER year. I just don't think I've mastered any part of it yet. Anyway, I reference my favorite cake book again, Rose's Heavenly Cakes, and decided to make a white cake with chocolate frosting.
I prepped my wet and dry ingredients separately first. Here is some vanilla, egg whites, and milk.
Over a double boiler, I melted some white chocolate. I've come across a good tip with white chocolate. Always use the kind with cocoa butter in it and not palm oil (read the ingredient list on the back of the package). The melting, flavor, and ease of work is a huge difference between the two. And honestly, I think it separates the real chocolate from the the fake.
As for the cake, it was a big hit. The frosting was sweet but the mild cake paired well with it. The cake was smooth and delicious and the chocolate not cloying. Unfortunately the strawberry rhubarb frosting inside completely melted and became non-existent by the time we cut into it. You couldn't taste it but at least it kept the cake very moist.
Below, please find the recipe for the actual cake. The icing were creations of my own. However, I wasn't fully happy with them so I won't post those recipes. The cake, however, was divine as usual thanks to Rose Beranbaum.
Recipe Adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum
Also author of The Cake Bible
For more about Rose, please go to Real Baking with Rose
Chocolate-Covered Strawberry Cake
Ingredients for Batter:
8 oz white chocolate
6 large egg whites, at room temp
1 1/3 cups milk
1 Tbsp vanilla
4 cups sifted cake flour
1 1/2 cups superfine sugar
5 1/2 tsp baking powder
1 tsp salt
1 1/2 sticks unsalted butter
1. Preheat oven to 350oF
2. Heat the chocolate until melted. Remove from heat and allow to cool to room temperature.
3. Whisk egg whites, 1/3 cup milk, and vanilla until combined.
4. In a mixer with flat beater attached, mix flour, sugar, baking powder, and salt on low speed for 30 seconds. Add butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Raise speed to medium and beat for 1 1/2 minutes. Scrape down sides of bowl.
5. Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.Add the melted white chocolate and beat to incorporate it, about 10 seconds.
6. Divide the batter into the prepared cake pans (buttered, parchment, buttered again, and flour).
7. Bake for 30-40 minutes or until golden brown, a wire cake tester inserted in the centers comes out clean, and cakes spring back when pressed lightly in the centers. The cakes should start to shrink from the sides of the pans only after removal from the oven.
7. Let the cakes cool in the pans on wire rack for 10 minutes. Remove and cool on wire racks. Cool completely.