If you have Baking From My Home to Yours by Dorie Greenspan, maybe you've flipped by the photo of this cake and thought "gorgeous, I could never make that" as I have done so many times. But like everything else in this book, you (and I) can definitely make it.
Before we made the pineapple dacquoise for Tuesdays with Dorie, I had a very snobby attitude about white chocolate. It's not REAL chocolate, etc. But that dacquoise was so good that it started changing my mind about white chocolate, and then I saw this post on Paris Pâtisseries, and I realized that my snobbishness was not only unbecoming, but also factually incorrect.
This year has been the Year of Accepting I Don't LIKE Certain Things. This cake was the latest entrant into my list of things that I'm glad have fans, but which I no longer feel pangs of guilt for not having developed a liking of. It is a white layer cake with layers of chocolate mousse and white chocolate whipped cream. I mistakenly didn't buy enough white chocolate, so I decided not to stress about it and just left the sides of the cake bare.
If you're a fan of white chocolate and want to try this cake (you can find the recipe here), I have a few suggestions:
- The chocolate mousse is stabilized with corn starch and while that's great for creating a mousse that is stable when you slice the cake, it totally ruined the mouthfeel for me.
- Making the cake mocha would really perk it up. I would add 1-2 teaspoons of expresso powder to the butter when you're creaming it for a yummy coffee flavored layer cake.
- I left my cake layers in the oven a minute too long, and it was dry as a result. To help protect me if I were to do that again, I might swap out 1-2 tablespoons of oil for an equal amount of the butter as my friend Hanaa of Hanaa's Kitchen does.
- The reviews I read of this recipe indicated that there wasn't enough of the white chocolate whipped cream, so I would probably increase the recipe by half.
- Don't overbeat your whipping cream when making the white chocolate whipped cream. I stopped the mixer (I used my hand mixer so I wouldn't be tempted to walk away) when it barely held a peak and it was fine.
- Let the white chocolate cool completely before mixing in the whipped cream, and monitor the mixture carefully when mixing it. Again, no walking away.
- Make sure you cover your cake in the fridge. I was lazy and didn't, and the chocolate mousse CRACKED. Ugh.
In my goal to complete something, anything in my life, I am completing all the recipes in BFMHTY that were made before I joined the group or I skipped for one reason or another. Nancy at The Dogs Eat the Crumbs had the idea of posting our make ups in the weeks corresponding to the weeks the group originally made the recipe.