Gâteau au chocolat blanc du pays des merveilles hivernal, crème au beurre et ganache

Ingrédients

• 1 pound unsalted butter (454g), softened
• 2 cups white chocolate chips (340g)
• 8 cups confectioners’ sugar (880g)
• 1/2 cup cream (118mL)
• 1 2/3 cups all-purpose flour (205g)
• 1 cup sugar (200g)
• 1/4 teaspoon baking soda (1g)
• 1 teaspoon baking powder (4g)
• 1/4 teaspoon cardamom (optional)
• 3/4 cup salted butter (170g), room temperature
• 3 egg whites
• 3 teaspoons vanilla extract (15mL)
• 1/2 cup plain whole milk yogurt (120g)
• 1/2 cup milk (118mL)
• 1 cup white chocolate chips (170g)
• 1/4 cup cream (60mL)
• 1 drop GEL food coloring (regular food coloring will seize the chocolate)

Préparation

1. 1

   Prepare the Cake Batter: In a mixing bowl, cream the salted butter and sugar together until light and fluffy. Add egg whites one at a time, beating well after each addition. Mix in the vanilla extract.

2. 2

   Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and cardamom if using. Gradually add this to the butter mixture, alternating with the yogurt and milk to maintain a smooth batter.

3. 3

   Bake the Cake: Preheat oven to 350°F (175°C). Pour the batter evenly into greased and floured cake pans. Bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.

4. 4

   Make the White Chocolate Buttercream: Melt the white chocolate chips gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. In a large bowl, beat the unsalted butter until creamy, then gradually add the confectioners’ sugar. Pour in the melted white chocolate and cream, continuing to beat until the mixture is smooth and fluffy.

5. 5

   Prepare the White Chocolate Ganache: Heat the cream until just simmering and pour over the white chocolate chips, stirring gently until fully combined and smooth. Add one drop of gel food coloring to tint if desired, mixing carefully to avoid seizing.

6. 6

   Assemble the Cake: Level the cooled cake layers if necessary, then spread a thick, even layer of the white chocolate buttercream between the layers. Stack the layers carefully, then frost the entire cake with remaining buttercream.

7. 7

   Finish with Ganache Drip: Pour the ganache over the cake, allowing it to drip elegantly down the sides. Use a spatula to smooth the top if needed. Refrigerate the cake briefly to set the ganache before serving.