Delicious Decadent White Chocolate Cake Recipes

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WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.

Provided by VanDerStad

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g

WHITE CHOCOLATE CAKE



White Chocolate Cake image

Make and share this White Chocolate Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 19

1/4 lb white chocolate, melted
1 cup butter
1 cup sugar
4 egg yolks
1 tablespoon vanilla
2 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup pecans, chopped
1 cup flaked coconut (optional)
4 egg whites
1 cup sugar
1/4 lb white chocolate, melted
2 1/2 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 1/2 teaspoons vanilla

Steps:

  • Melt chocolate over hot, not boiling water.
  • Cool slightly and add vanilla.
  • Cream butter and 1 cup sugar until light and fluffy.
  • Add chocolate.
  • Add egg yolks, one at a time, mixing after each addition.
  • Sift dry ingredients together and add alternately with buttermilk.
  • Stir in pecans and coconut (optional).
  • Mix only enough to blend.
  • Whip egg whites and second cup of sugar to a soft peak.
  • Gently fold whipped egg whites into chocolate mixture.
  • Pour into a 9x13 pan or 2 8" round pans.
  • Bake at 350~ for 40-45 minutes or until done.
  • White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
  • Blend in milk, cook over medium heat, stirring constantly until thick.
  • Cool completely.
  • In large mixing bowl cream butter, sugar and vanilla.
  • Beat until light and fluffy.
  • Gradually add completely cooled chocolate mixture.
  • Beat until well blend.
  • Do not over-mix or it will become soupy.
  • Spread between layers, on top and on sides of cake.
  • Sprinkle cake with coconut or with anything else that you like.

CHOCOLATE DECADENCE CAKE I



Chocolate Decadence Cake I image

This is the richest chocolate cake ever! Any questions?

Provided by Robin

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 7

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 ½ cups butter, melted
1 ¾ cups white sugar
½ cup water
7 eggs
2 cups whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
  • Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
  • In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
  • Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
  • Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This White Chocolate Cake is both decadent and delicious. White chocolate is incorporated into the cake layers, the frosting, and the drip for a stunning monochrome effect.

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 18

5 oz white chocolate (chopped (or white chocolate chips))
1 1/2 cups milk
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/4 cups granulated sugar
3 large eggs (room temperature)
1 tsp vanilla
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter (room temperature)
6 oz white chocolate (chopped, melted, cooled)
3.75 oz white chocolate (finely chopped)
1.5 oz heavy cream
5 drops bright white color gel
12 white chocolate Lindt truffles
white chocolate shavings

Steps:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add melted, cooled white chocolate and whip until smooth.
  • Place chopped chocolate and cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth and combined. Add a few drops of bright white color gel to get the desired color. Set aside to thicken and cool completely.
  • Place one layer of cake on a cake stand or serving plate. Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Frost and smooth the sides with the remaining frosting. Use a scalloped cake comb to create the textured effect on the sides. Smooth the top. Chill for 30mins until frosting is cold and firm.
  • Using a small spoon, place dollops of ganache around the top edges of the chilled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Chill to set ganache (5 mins).
  • Pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Lindt White Chocolate Truffle if desired. Sprinkle chocolate shavings along the bottom and to fill in the top.

Nutrition Facts : Calories 928 kcal, Carbohydrate 98 g, Protein 10 g, Fat 57 g, SaturatedFat 35 g, Cholesterol 180 mg, Sodium 199 mg, Fiber 1 g, Sugar 76 g, ServingSize 1 serving

DELICIOUS, DECADENT WHITE CHOCOLATE CAKE



Delicious, Decadent White Chocolate Cake image

I make this cake all the time for parties and events; it's just SO GOOD! It's rich and heavenly, and if you're not careful, you just might eat the whole cake in one sitting! :)

Provided by personiussarah

Categories     Dessert

Time 1h

Yield 35-45 cupcakes, 10-20 serving(s)

Number Of Ingredients 15

1/4 lb white chocolate (chips or a bar shaved into small pieces)
1 teaspoon hot water
4 eggs, separated
1/2 teaspoon cream of tartar
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 lb powdered sugar

Steps:

  • preheat oven to 350 degrees.
  • Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.
  • Beat the 4 egg whites until frothy; add the cream of tartar and continue beating until medium-stiff peaks. Set aside.
  • Cream the butter and sugar; add vanilla, and beat in the 4 egg yolks.
  • Add the melted chocolate.
  • Sift cake flour,baking powder, and baking soda together.
  • Alternate adding the sifted mixture and the buttermilk to the creamed butter mix.
  • Gently fold in the beaten egg whites.
  • Grease 3 round cake pans or line about 3 dozen cupcake tins with paper liners.
  • Bake the cakes for around 30 minutes or until just done (it will look a little undercooked, but will set up once cooled), or the cupcakes 15-20 minutes.
  • Frost after the cake has cooled.

Nutrition Facts : Calories 879.5, Fat 41.5, SaturatedFat 24.9, Cholesterol 176, Sodium 463.6, Carbohydrate 121.2, Fiber 0.6, Sugar 93.2, Protein 8.4

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield One 10-inch cake

Number Of Ingredients 7

7 1/2 ounces dark chocolate, chopped
11 tablespoons unsalted butter
4 large eggs, separated
1/3 cup sugar
1/3 cup whole wheat pastry flour
6 ounces dark chocolate, chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 13

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 cup mini chocolate morsels
8 ounces sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 teaspoons vanilla extract
4 ounces chopped white chocolate
4 tablespoons shortening, divided
1/2 cup mini chocolate morsels

Steps:

  • Preheat oven to 300 degrees F.
  • Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
  • Add eggs, 1 at a time, beating after each addition.
  • In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
  • Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.
  • For the topping:
  • In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.
  • In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.
  • This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.
  • Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg

Nutrition Facts : Calories 665, Fat 34 grams, SaturatedFat 20 grams, Cholesterol 120 milligrams, Sodium 133 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 9 grams

WHITE CHOCOLATE FLUFFY CAKE



White Chocolate Fluffy Cake image

A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. -Marilyn Mohr, Toledo, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs, separated
4 ounces white baking chocolate, chopped
1/2 cup boiling water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
16 ounces white baking chocolate, chopped
1/2 cup boiling water
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
Sweetened shredded coconut, optional

Steps:

  • Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper well., Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely., For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally., In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners' sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. If desired top cake with flaked coconut.

Nutrition Facts :

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

Provided by Maura Egan

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 6

8 ounces unsalted butter, at room temperature, plus more for buttering pan
4 bars (31/2 ounces each) Lindt bittersweet chocolate, broken up
3 whole eggs
3 egg yolks
1/3 cup sugar
1/2 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
  • Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
  • In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 26 grams, Carbohydrate 124 grams, Fat 73 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 44 grams, Sodium 42 milligrams, Sugar 103 grams, TransFat 1 gram

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CHOCOLATE DECADENCE –THE ORIGINAL RECIPE BY JANICE FEUER
2014-12-20 Heat the oven to 425 degrees. Line an 8-inch round cake pan with parchment paper. Combine the chocolate and butter in the top pan of a double boiler placed over simmering water. Heat until the chocolate and butter are just melted. Set aside. Combine the eggs and sugar in the bowl of a stand mixer.
From everydayhealthyeverydaydelicious.com


DECADENT CHOCOLATE LAYER CAKE | JUST PLAIN COOKING
2019-07-12 Heat oven to 350F. Grease and flour 3 8” round cake pans, then line bottoms with round pieces of parchment paper. Set aside. Cream the butter and sugars in a large mixing bowl. Add in the eggs and vanilla and mix until well blended. In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
From justplaincooking.ca


WHITE CHOCOLATE CAKE - LOVE FROM THE OVEN
2017-02-17 1. Preheat oven to 350 degrees F. 2. Combine all ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. 3. Spoon batter into a bundt cake pan that has …
From lovefromtheoven.com


35+ CHOCOLATE CAKE RECIPES | MYRECIPES
2020-02-05 This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish. 3 of 35.
From myrecipes.com


DECADENT WHITE CHOCOLATE CHEESECAKE RECIPE
2002-04-14 The best delicious Decadent White Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Decadent White Chocolate Cheesecake recipe today! Hello my friends, this Decadent White Chocolate Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our ...
From bakerrecipes.com


10+ MOST DECADENT CHOCOLATE DESSERTS | GOURMANDELLE
2021-04-22 Chocolate is one of the most popular desserts and flavors in the world – and for a good reason! Nothing compares to a decadent, creamy and flavorful chocolate cake or cupcake. Even if you’re more of a vanilla-person, I’m absolutely sure you’ll love the recipes in this list. Nobody can resist to a moist, sweet and delicious chocolate ...
From gourmandelle.com


WHITE CHOCOLATE MOUSSE CAKE: TENDER CAKE LAYERS W/ FLUFFY MOUSSE
2022-01-20 Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted and the mixture should be smooth.
From chelsweets.com


BEST DECADENT CHOCOLATE CAKE - 2 SISTERS RECIPES
Pour in Almond milk and beat on low speed for 1 minute. Then transfer the cake batter into the prepared Bundt pan. BAKE on the rack in the middle of the oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing the cake from the pan, at least one to two hours.
From 2sistersrecipes.com


DECADENT WHITE CHOCOLATE CHEESECAKE RECIPE
Set aside. In a large bowl, cream together cream cheese, sugar, vanilla, and apricot brandy with an electric mixer for at least five minutes or until very smooth. Add melted white chocolate and blend another five minutes. Add sour cream and mix to combine. Pour into crumb lined pan and bake at 350℉ (180℃) F for 30 minutes.
From recipeland.com


10 DECADENT WHITE CHOCOLATE DESSERTS - A DAY IN MOTHERHOOD
While we’re on the topic of cake like desserts, these other recipes would make a delicious statement for guests during the upcoming holidays. Give this White Chocolate Pumpkin Cream Pie from Everyday Eileen a try or whip up a White Chocolate Raspberry Trifle courtesy of Tastes of Lizzy T. Either one will leave guests feeling like they got a ...
From adayinmotherhood.com


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