I have this exact recipe and "not chocolate cake" people LOVE it!! Is is so moist and so good. It isn't overly rich and stays good for days. If it lasts that long. Don't be tempted to change this recipe, it is perfect. It rivals the texture and moisture of a mix cake but is even better. Goes amazing with my White Chocolate Buttercream that I use on all my cakes.
Sounds yummy! I can't wait to try it. @fanofcake, I would also love the recipe for your white chocolate butter cream.
can't wait to try it also :)
and fanofcake... would you mind pm me your white chocolate buttercream recipe as well?
fanofcake, Do you use your white choc for frosting as well?Thanks
fearlessbaker- I use this to fill and frost all of my cakes. It crusts very well and you can get it perfectly smooth with a roller. I will PM you the recipe.
I would love thr recipe for the white chocolate buttercream as well. Sounds delicious! Thank you. I am also going to try this chocolate cake recipe.
I will love the white chocolate buttercream recipe, please!!
How long can I leave this frosting out?
Thank you for sharing!
If you would like the recipe for my buttercream just PM me. I do not take critiscim well and I see too many rude comments on recipes to put mine out there! :) This way I can give you the recipe and you can like it or not and I don't have to know if you thought it was terrible. :) Cristi-Tutty and Chericakes, I just sent it to you. Also, would like to add that I used DARK brown sugar in this recipe and it was amazing. It is even better at room temperature on about day 2 or 3 as the flavors develop over time. I would recommend making ahead and freezing if you can.
Lol - I know this post is supposed to be about the cake - which I intend on trying however Fanofcake I would love the recipe for your white choc buttercream as well.....I will PM you. Thanks :)
Please PM me your white choc. buttercream recipe as well. I've been wanting to try one.
@fanofcake - Could you send me the recipe as well? Sounds delicious!
Hi Fanof cake: Please PM me with wh choc BC too - thanks!
I would also love your recipe. Thanks!
I'm not really clear on the flour. Does the recipe use cake flour or pastry flour? Is it 2 1/4 cups of each?
Am I understanding this right? The frosting has a raw egg in it? Is that safe? Or does it need to be heated first?
No, there's no raw egg in the frosting - only in the cake
In Canada, sometimes it is called cake and pastry flour. Use cake flour if you have a choice.
Then what does it mean? How is the egg not raw when it says to cool the chocolate mixture first, then add Icing sugar & egg?
sorry... my mistake! I guess I should have looked closer... I didn't even notice the egg in that frosting recipe, as I never use it. My friend gave it to me with the cake recipe. However, it's not exactly raw because you are heating it by adding the egg to the pot on the stove. If you don't want to use the one with the egg, then use the other frosting recipe ( bittersweet chocolate.) I have used it and it's really good, especially with the strawberry filling.
So you recommend adding the egg while the chocolate mixture is still warm? I'm just intrigued by this recipe. I've never heard of whole egg in frosting & I'd like to try it, but I want to get it right. Don't want to accidentally make someone sick.
Personally, I wouldn't worry too much about making someone sick, as long as you served it right away or at least refrigerated it to serve it that day.... I serve raw egg ceasar salad dressing (and have for 25 yrs) and have never made anyone sick. But it is definitely a personal choice. And it's only for my friends and family. If this is a business you're making it for, I'd say 'no way'....
I have never used the recipe, but from her directions, it looks like you do add it when the mixture is still warm. If you try it, I'd love to hear your feedback! Good luck!
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