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Kahlua White Chocolate Valentine Cake

Author: chefs-mate Cooking Method: Stewing Cuisine: Global Courses: Desserts

Difficulty: Advanced

Servings: 6 Calories: 813.8

Dietary:

V Vegetarian

Description

This decadent Valentine's Day treat combines the creamy sweetness of white chocolate with the rich, robust flavor of Kahlua. The tender cake is brushed with a coffee-infused syrup for added moisture and depth, then topped with a smooth white chocolate ganache. It offers a perfect balance of textures: a soft, fluffy crumb against the velvety chocolate layer. Ideal for romantic dinners or special celebrations, this dessert brings an elegant, homemade feel to your table. Simple yet impressive, it uses pantry staples to create a sophisticated ending to any meal.

Directions

Prepare the white chocolate ganache first to allow it to chill. In a large bowl of an electric mixer, combine 1 3/4 cups whipping cream and 3 1/2 ounces chopped white chocolate. Whip until smooth and thickened, then refrigerate.
For the cake, preheat oven to 350&# 194;Â°F (175ÃÂ°C). Grease and flour a 6-inch cake pan.
In a small bowl set over simmering water, melt 2 ounces white chocolate with 1/2 cup whipping cream. Stir until smooth and set aside to cool slightly.
In a medium bowl, sift together 1 1/3 cups cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In a large bowl, cream 1/4 cup butter and 1 cup sugar until light and fluffy. Beat in 1 whole egg and 1 egg yolk.
Add half of the flour mixture to the butter mixture, mixing on low speed. Add the melted chocolate mixture and 6 tablespoons milk, mixing until combined. Add the remaining flour mixture and mix until just blended.
Whip 1 egg white in a clean bowl until stiff peaks form. Gently fold the egg white into the cake batter in two additions to maintain airiness.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the Kahlua syrup. In a small saucepan, combine 3 tablespoons water, 1 teaspoon instant coffee powder, and 1 teaspoon sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in 1/4 cup Kahlua.
When the cake is done, remove from oven. Poke holes all over the warm cake with a skewer. Brush or spoon the Kahlua syrup evenly over the top of the warm cake, allowing it to soak in.
Let the cake cool completely in the pan on a wire rack.
Once cooled, remove cake from pan. Spread the chilled white chocolate ganache evenly over the top and sides of the cake.
Refrigerate for at least 1 hour before slicing to set the ganache. Serve chilled or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 813.8kcal

% Daily Value *
Total Fat 64.1g99%
Saturated Fat 39.7g199%
Cholesterol 126.9mg43%
Sodium 38.4mg2%
Total Carbohydrate 54.4g19%
Dietary Fiber 0.7g3%
Sugars 52.5g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Prepare the ganache well in advance so it has time to chill and thicken properly for spreading.

Ensure the cake is completely cool before applying the ganache, or the topping may melt.

For a stronger coffee flavor, increase the instant coffee powder in the syrup to 1 1/2 teaspoons.

Store leftovers covered in the refrigerator for up to 3 days.

If you prefer a lighter texture, fold the egg white very gently to avoid deflating the batter.

Kahlua White Chocolate Valentine Cake