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Kahlua White Chocolate Valentine Cake

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Recipe

Kahlua White Chocolate Valentine Cake recipe

 

Yield

12 servings

Prep

50 min

Cook

40 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
1 ¾ cups heavy whipping cream
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3 ½ ounces white chocolate
chopped
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¼ teaspoon vanilla extract
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Cake
2 ounces white chocolate
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½ cup heavy whipping cream
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1 ⅓ cups cake flour
sifted
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½ teaspoon baking powder
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salt
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¼ cup butter
unsalted, room temperature
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1 cup sugar
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1 eggs
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1 eggs
separated
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6 tablespoons milk
room temp
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Kahlua syrup
3 tablespoons water
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1 teaspoon instant coffee
powder
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1 teaspoon sugar
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¼ cup liqueur
coffee flavor, such as kahlua
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Ingredients

Amount Measure Ingredient Features
414 ml heavy whipping cream
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101.2 ml/g white chocolate
chopped
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1.3 ml vanilla extract
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Cake
57.8 ml/g white chocolate
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118 ml heavy whipping cream
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315 ml cake flour
sifted
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2.5 ml baking powder
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1 x salt
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59 ml butter
unsalted, room temperature
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237 ml sugar
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1 each eggs
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1 each eggs
separated
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9E+1 ml milk
room temp
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Kahlua syrup
45 ml water
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5 ml instant coffee
powder
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5 ml sugar
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59 ml liqueur
coffee flavor, such as kahlua
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Directions

WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill.

GANACHE: In large bowl of electric mixer, combine cream and chocolate.

Set over simmering water until chocolate is melted.

Stir until smooth.

Refrigerate at least 4 to 5 hours, stirring occasionally, until very thick.

Add vanilla and beat until stiff.

CAKE: In small bowl set over simmering water, melt chocolate and cream together.

Stir until smooth. Set aside to cool completely.

In large bowl of electric mixer, beat batter until fluffy.

Gradually beat in ¾ cup sugar.

Beat in whole egg and egg yolk until smooth.

Stir in cooled chocolate.

Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition.

In small bowl, whisk egg white with dash of salt until soft peaks form.

Whisk in remaining ¼ cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon.

Gently fold egg white into batter.

Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper.

Bake on center shelf of oven at 350℉ (180℃) about 40 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 10 minutes.

Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper.

Cool completely.

Transfer cake to serving plate.

Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake.

Frost with white chocolate ganache.

KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar.

Stir over low heat to dissolve coffee and sugar.

Bring to boil and pour into small bowl.

Add kahlua and stir to blend. Cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 37459% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 67mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 1%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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