WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
- Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
- Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
- For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
- For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
- For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
- To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.
WHITE CHOCOLATE GANACHE
Steps:
- Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
- Allow to rest, covered, overnight at room temp.
- For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
WHITE CHOCOLATE & RASPBERRY CAKE
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge
Provided by John Whaite
Categories Afternoon tea
Time 45m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
EASY WHITE CHOCOLATE GANACHE
I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.
Provided by chelle
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 8
Number Of Ingredients 2
Steps:
- Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
RASPBERRY AND WHITE CHOCOLATE GANACHE TART
Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
- Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
- FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
- ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.
Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6
CHOCOLATE GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
WHITE CHOCOLATE GANACHE FILLING
This recipe yields enough ganache to fill about ninety-five chocolates.
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Heat cream in a medium saucepan over low heat until just about to boil.
- Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.
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