Delicious Chocolate Cake With White Frosting Recipes

DELICIOUS CHOCOLATE CAKE WITH WHITE FROSTING

Steps:

• Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
• In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
• Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
• In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.

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.

WHITE CAKE RECIPE

Steps:

• Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
• In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
• In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
• Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
• Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

THE BEST CHOCOLATE CAKE RECIPE

Steps:

• In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, mix together hot coffee and milk. Set aside.
• In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
• Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on parchment paper lined wire racks before frosting.
• For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
• Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
• Frost cake and enjoy!

WHITE CHOCOLATE FROSTING

Steps:

• **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
• Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
• Add the powdered sugar and vanilla.
• Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.

WHITE CHOCOLATE FROSTING RECIPE

Steps:

• Place the heavy cream and white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
• Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.
• Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10 second increments and stir until the mixture is smooth.
• In the bowl of a stand mixer or a separate large bowl, beat the room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Add in the vanilla extract and salt. Beat on low until combined.
• Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.
• Slowly add in the powdered sugar, 1 cup at a time.
• Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream, 1 teaspoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
• Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it!

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Heat oven to 350ºF for shiny metal or glass pan (or 325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with nonstick baking spray. Reserve 1/3 cup coconut milk for frosting.
• In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.
• Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in icing sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.)
• Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.