White Chocolate Cake With Strawberry Filling Food

WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
• In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
• In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
• Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
• Pour the batter equally into the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.
• Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING

Steps:

• For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
• In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
• Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
• Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
• Spread 1/4 cup strawberry preserves between each cake layer.
• Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
• For White Chocolate Frosting (Makes about 3 cups):.
• In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
• In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.

WHITE CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Purée strawberries in a blender until smooth. Pour into a saucepan and place over medium-low heat.
• Cook the purée over medium-low heat, stirring occasionally for about 20-25 minutes, or until purée has reduced to 1/2 cup or a little more.
• Allow reduced purée to cool to room temperature, then cover and transfer to the refrigerator to cool completely. You can let it cool overnight.
• Preheat oven to 350° F (177°C). Prepare 2-3, 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
• In a large bowl, sift flour, baking powder, baking soda and salt. Whisk to combine, set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium speed until pale and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.
• Add egg whites one at a time, mixing after each addition until just combined.
• Add sour cream, vegetable oil and vanilla and mix until completely combined.
• Alternately add 1/3 of the dry ingredients, mix until just combined, then add 1/2 of the buttermilk while the mixer is running on low. Repeat steps, adding 1/2 of the remaining dry ingredients, remaining buttermilk, then remaining dry ingredients. Remember to mix after each addition and beat until just combined. Do not overmix.
• Divide batter between each cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.
• Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely.
• In a medium chilled stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/4 cup of heavy cream with the powdered sugar and vanilla until it reaches stiff peaks.
• Scoop the cooled white chocolate ganache into a large bowl. Slowly fold in the mousse, 1/3 at a time until it's all incorporated. Cover with plastic wrap and chill in the refrigerator for 3 hours, or overnight.
• In the bowl of a stand mixer, beat the softened butter and salt until super pale and fluffy, about 5-6 minutes.
• Scrape down the sides and bottom of the bowl. Add half of the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
• Once combined add reduced strawberry purée and cooled melted white chocolate and continue to beat until combined and smooth.
• Add remaining powdered sugar one cup at a time, mixing on low speed until it's all combined.
• Tint with pink gel food colouring if you want a more vibrant colour.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy. Set aside.
• In a heat safe bowl, microwave the heavy whipping cream and chopped white chocolate together in 30 second intervals, until the cream is steaming hot. This takes me about 1 minute.
• Stir until the mixture comes together to form a thick ganache. Stir in a few drops of icing whitener to make the ganache whiter. Set aside.
• Wash the strawberries and dry them completely. Set aside.
• Line a baking sheet with a silpat mat or wax paper. Set aside.
• Melt white chocolate and 1/2 tablespoon of shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth.
• Using a toothpick or holding the strawberry by the stem, dip the strawberries in the white chocolate. Shake off excess chocolate and place onto the prepared baking sheet. Immediately sprinkle with white nonpareil sprinkles.
• Transfer to the refrigerator for about 5-10 minutes to set.
• Use an offset spatula to place a dollop of frosting onto a cake board or serving platter that's on a turntable. Place one cake layer on top.
• Scoop some frosting into a disposable piping bag and snip off the end. Pipe a double rim of frosting around the edges of the cake and spoon in some of the white chocolate mousse and spread into a thin layer.
• Spread on 1 cup of diced strawberries. Spread on a little more mousse to cover the strawberries.
• Repeat with the next layer, then place the final layer upside down.
• Frost the entire cake with a thin layer of buttercream. Chill the cake for 30 minutes.
• Remove cake from refrigerator and frost the entire cake with a thick layer of frosting. Chill cake in the refrigerator for another 30 minutes or in the freezer for 10-20 minutes.
• Pour white chocolate ganache into a disposable piping bag or a ziploc bag and snip off the tip. Drip the ganache off the edge of the cake and fill the center.
• Use an offset spatula to to spread the ganache over the top. Refrigerate for 15-30 minutes to set the ganache. This is important so the frosting swirls and strawberries don't slide off!
• Transfer remaining frosting to a pastry bag fitted with a large star tip (I used Wilton 8B). Remove cake from the refrigerator and pipe swirls over the top. Top each swirl with a white chocolate covered strawberry. Slice and serve!

STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• For the Cake: Preheat oven to 350°F.
• Grease and flour 2 round 8" pans.
• Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
• Then, beat on high speed for about 2 minutes.
• Add egg whites; beat on high speed 2 minutes longer.
• Fold in white chocolate.
• Pour into pans.
• Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
• Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
• For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
• Puree fresh strawberries.
• Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
• Remove from heat, and allow to cool slightly.
• Fold into melted chocolate.
• Allow the strawberry chocolate mixture to cool until tepid.
• Then gently fold in whipped cream, followed by gently folding in egg whites.
• Cover and refrigerate 8 hours.
• For the Icing: In a medium saucepan, combine melted chocolate and flour.
• Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
• Cool completely.
• In a large mixing bowl, cream together sugar, butter and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blended, but DO NOT over beat, or it will become runny.
• To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
• Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
• After the mousse is between the layers, put the cake in the freezer.
• In the meantime, melt the 3 ounces of chocolate.
• Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
• Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
• Take the cake out of the freezer, and place the pan of strawberries in the freezer.
• Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
• Once the cake is completely iced, take the strawberries out of the freezer.
• Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
• Use five strawberries to form a "flower" in the middle of the cake, if desired.

WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
• Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.