A white chocolate cake with raspberry filling and white chocolate frosting is perfect for holiday entertaining.
Cake Ingredients:
3 (1-ounce) squares white baking chocolate (We recommend NESTLÉ® TOLL HOUSE® Baking Bars)
1 cup milk or half-and-half
4 large eggs, separated
1 1/4 cups granulated sugar
1/2 cup LAND O LAKES® Butter, softened
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Filling Ingredients:
1 cup chilled whipping cream
1 (12-ounce) can raspberry filling
Frosting Ingredients:
1/4 cup milk or half-and-half
3 (1-ounce) squares white baking chocolate (We recommend NESTLÉ® TOLL HOUSE® Baking Bars)
2 cups powdered sugar
1/4 cup LAND O LAKES® Butter, softened
White chocolate curls, if desired
Heat oven to 350°F. Place 3 ounces white chocolate and 1/4 cup milk in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted (7 to 8 minutes). Stir in 3/4 cup milk. Set aside.
Beat egg whites in small mixer bowl at high speed until foamy (45 to 60 seconds). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (1 to 2 minutes). Set aside.
Combine remaining sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolks and vanilla. Continue beating until well mixed (1 to 2 minutes).
Combine flour, baking powder and salt in medium bowl. Reduce speed to low. Add flour mixture alternately with chocolate mixture until well mixed (1 to 2 minutes). Gently stir beaten egg white into flour mixture by hand.
Spread batter into 2 greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Place 1/4 cup milk and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted (7 to 8 minutes). Cool 15 minutes.
Meanwhile, beat chilled whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Gently stir in raspberry filling.
Combine cooled chocolate mixture, powdered sugar and 1/4 cup butter in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
Cut each cake layer in half horizontally using serrated knife. To assemble torte, place 1 split cake layer on serving plate; spread with 1 cup filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.
Makes 12 servings.
TIP: To cut cake layers in half, mark side of cake with toothpicks first before cutting with long serrated knife.
TIP: To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pressing firmly against chocolate, pull vegetable peeler across chocolate in long, thin strokes.
Nutrition Facts (1 serving)
Calories: 480
Fat: 20 g
Cholesterol: 105 mg
Sodium: 340 mg
Carbohydrates: 71 g
Dietary Fiber: 1 g
Protein: 6 g
Recipe and photograph provided courtesy of Land O Lakes, Inc.