I'm really behind in my blogging. I have a few recipes that I promised to post and this is one of them. This is the chocolate cake I made for my dad's birthday party. It's actually a compilation of 3 different recipes. The chocolate cake layers is the same recipe I used for the cupcakes and previous chocolate cake (see older posts). Now that I've found a recipe that works every time and is moist and delish, I just don't see the point of playing around with other chocolate cake recipes. I have simply run out of patience with dry cakes and wasn't willing to run the risk of making yet another one.
The truffle filling is an old recipe I had printed from Epicurious several years back. I've tinkered with it enough now that I'm quite comfortable stating that it's simply "inspired by the magazine Bon Appetit".
And finally, I ended up making a White Chocolate Buttercream from a third source, "Sky High Irresistible Triple-Layer Cakes". This, after curdling a cream-based recipe late at night on the eve of the party, thus requiring me to go to the store yet again for more ingredients. As far as Buttercream Frostings go, this one was very good. Not overly sweet, very buttery and smooth. My pictures leave a lot to be desired. Keep in mind, by the time I was done, it was well past midnight, I had a horrible cold, and I had lost the will to live. Here they are.
White Chocolate Truffle Filling
1/2 c. chilled whipping cream
2 T. unsalted butter
1/2 lb. good quality white chocolate, finely chopped
1 t. vanilla
Bring cream and butter to simmer in heavy saucepan, stirring until butter melts. Remove from heat. Add chocolate and stir till smooth. Add vanilla. Cover and refrigerate until cold and consistency is spreadable. (Or, you can make it a day ahead and let it sit out at room temperature to soften slightly and stir it until it's spreadable.
It's makes a thick layer and is perfect for a 2 layer cake. If you want more layers, double the recipe.
White Chocolate Buttercream
(Source: Sky High Irresistible Triple Layer Cakes)
3 egg whites
4 ounces good quality white chocolate
1 cup sugar
1/4 cup water
3 sticks (12 ounces) unsalted butter, room temperature
Put egg whites in bowl of an electric mixer and set the mixer up for use. Melt the white chocolate about half way in a double boiler over simmering water. Remove from heat, stir until smooth and set aside to cool.
Combine the sugar and water in a small heavy saucepan. Set over medium heat and stir to dissolve the sugar. Bring to boil and cook, without stirring, until the syrup reaches the soft ball stage, 238 degrees F. Immediately start beating the egg whites on medium low speed. Slowly add the syrup in a thin stream, taking care not to hit the beaters. Continue to whip until the mixture is body temperature and stiff meringue has formed.
Reduce the speed to low and add the butter 2 to 3 tablespoons at a time. When all the butter is incorporated, beat on medium speed until the frosting appears to curdle. Continue to whip and it will suddenly come together. At this point, add the melted chocolate and mix well.