AuthorBiteSizedA luscious and decadent cake with a kick of Kapeng Barako!
Heat milk, instant Barako, and white chocolate until melted and combined, set aside, and cool to room temperature.
In a medium bowl, sift flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer or hand mixer, cream butter and sugar on med-high until light and fluffy add eggs one at a time and add the vanilla extract.
Alternate adding flour mixture and milk mixture. And fold in some of the crushed chocolate cookies
Pour the cake batter into the prepared cake pan with parchment paper.
Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
Place egg whites and sugar into the bowl of a stand mixer, and whisk until combined.
Place the bowl over a pot 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.
Slowly add cubed butter and mix until smooth. Add melted, cooled white chocolate and whip until smooth.
Place a layer of white chocolate cake on a round plate or on a cake board. Using an offset or spatula spread white chocolate swiss meringue on top of the first layer of white chocolate cake.
Place the second layer of the cake upside down on top of the white chocolate swiss meringue, then gently press it down to level the cake.
Apply a thin layer of white chocolate swiss meringue, then chill it in the refrigerator for 10-15 minutes
When the cake has chilled, cover it with the remaining white chocolate swiss meringue. Top with cake decorations.
Ingredients
Directions
Heat milk, instant Barako, and white chocolate until melted and combined, set aside, and cool to room temperature.
In a medium bowl, sift flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer or hand mixer, cream butter and sugar on med-high until light and fluffy add eggs one at a time and add the vanilla extract.
Alternate adding flour mixture and milk mixture. And fold in some of the crushed chocolate cookies
Pour the cake batter into the prepared cake pan with parchment paper.
Bake for about 40mins or until a toothpick inserted into the center comes out mostly clean.
Place egg whites and sugar into the bowl of a stand mixer, and whisk until combined.
Place the bowl over a pot 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.
Slowly add cubed butter and mix until smooth. Add melted, cooled white chocolate and whip until smooth.
Place a layer of white chocolate cake on a round plate or on a cake board. Using an offset or spatula spread white chocolate swiss meringue on top of the first layer of white chocolate cake.
Place the second layer of the cake upside down on top of the white chocolate swiss meringue, then gently press it down to level the cake.
Apply a thin layer of white chocolate swiss meringue, then chill it in the refrigerator for 10-15 minutes
When the cake has chilled, cover it with the remaining white chocolate swiss meringue. Top with cake decorations.
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