Oct 8, 2013

Posted by Jo W. 10/08/2013
This was the cake that I made last Friday for my mom's birthday. It was a white cake filled with whipped chocolate ganache and raspberries, then frosted with whipped cream frosting. It was delicious, so I wanted to share the recipe :)

White Cake
1 stick butter, room temp
1/2 cup coconut oil, room temp
2 cups sugar
4 eggs
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 tsp vanilla extract
Preheat the oven to 350F

In a mixing bowl, beat the butter and coconut oil with an electric mixture until fluffy. Add the sugar 1/2 cup at a time, incorporating it into the butter before adding more. Add the eggs one at a time, and continue beating until everything is mixed evenly together.

Sift together the flour, baking powder, baking soda, and salt. Add the vanilla to the buttermilk. Add the flour and buttermilk mixtures to the butter, alternating with each addition. Beat on high speed, just until everything is uniformly mixed.

Evenly distribute the batter between two 9-inch round greased baking pans. Bake for 25-30 minutes, or until the cake feels springy when lightly pressed in the middle.

Cool completely before frosting.

Whipped Chocolate Ganache

12 oz dark chocolate (an entire bag of chocolate chips)
1 cup heavy cream
pinch of salt
splash of vanilla extract
In a small saucepan, heat the heavy cream until it is scalding hot, but not boiling. Add the chocolate, salt, and vanilla. Remove from heat. Wait a few minutes, and stir mixture until it's completely smooth. Transfer to a mixing bowl and cool completely in the fridge, or place in the freezer to cool it down faster. 

With a whisk attachment, whip the chocolate ganache with an electric mixture until it is fluffy and a few shades lighter.

Whipped Cream Frosting

2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
2 Tbsp meringue powder (egg white powder to stabilize the whipped cream)

In a chilled mixing bowl, beat the heavy cream until slightly thickened. Add the sugar and meringue powder and continue whipping until fluffy and can hold stiff peaks.

To assemble the cake:

Split each cake layer in half. Spread the first layer evenly with a thick layer of the whipped chocolate ganache. Sprinkle raspberries evenly over the ganache (I used frozen raspberries). Place the next layer on top, and gently press down. Repeat with the remaining layers. 

Frost the sides and top of the cake with whipped cream frosting. If you have extra ganache left over, you can use that to decorate the cake.


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