Top with fourth layer; spread entire cake with thin layer of white chocolate icing to crumb coat. Place in fridge for 30 min. Spread cake with remaining icing, smoothing to coat evenly.

In a 2-cup measuring cup whisk together 1/4 c of puree, milk, egg whites and vanilla. Set aside. Adjust oven rack to middle position and heat to 350.

2. In an electric mixer set on medium speed, beat the butter until creamy. With the mixer set on its lowest speed, gradually beat in 2 cups of the confectioners’ sugar followed by the ...

A moist chocolate cake that really can’t go wrong and keeps well for birthday parties. It has a wonderful white chocolate icing so the contrast looks stunning too. Heat the oven to 180C/160C Fan ...

Preheat oven to 180ºC (160ºC fan-forced). Grease and line 2 x 20 cm deep round cake pans. In a bowl, sift cocoa, flour and combine with sugar, bicarbonate of soda and baking powder in the bowl ...

Make the chocolate mousse . Bring 1 inch of water to a simmer in a small saucepan over medium-low. Place a medium-size heatproof bowl over pan; add chopped chocolate and butter.

Increase oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream butter and ...

Divide batter evenly between prepared cake pans (about 3 1/2 cups each), spreading into an even layer. Tap cake pans on a kitchen towel-lined countertop several times to release any large bubbles.

To assemble, trim tops of cakes flush. Place one cake on a serving plate base-side down, spread top with white chocolate cream to about 5mm thick and refrigerate until cream is firm (20-30 minutes).

To put the cake together: 1) Once all of the cake layers are room temperature, place the first chocolate layer on a plate, and then thickly spread on half of the butter cream mixture. For extra effect ...

In a climate like the American South's, you'd think people would want light, refreshing desserts -- sorbets, maybe. Actually, Southerners are crazy for cake.Crazy-kooky-nutsy, with frosting on it.