kahlua white chocolate valentine cake

How To Make kahlua white chocolate valentine cake

• 1

  WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill.
• 2

  In large bowl of electric mixer, combine cream and chocolate; set over simmering water until chocolate is melted and stir until smooth.
• 3

  Refrigerate at least 4-5 hours, stirring occasionally, until very thick; add vanilla and beat until stiff.
• 4

  CAKE: In small bowl set over simmering water, melt chocolate and cream together; stir until smooth, then set aside to cool completely.
• 5

  In large bowl of electric mixer, beat batter until fluffy.
• 6

  Gradually beat in 3/4 cup sugar; beat in whole egg and egg yolk until smooth.
• 7

  Stir in cooled chocolate.
• 8

  Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition.
• 9

  In small bowl, whisk egg white with \"just a pinch\" of salt until soft peaks form.
• 10

  Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon; gently fold egg white into batter.
• 11

  Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper.
• 12

  Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean; cool in pan 10 minutes.
• 13

  Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper; cool completely.
• 14

  Transfer cake to serving plate; using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake - Frost with white chocolate ganache.
• 15

  KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar; stir over low heat to dissolve coffee and sugar.
• 16

  Bring to boil and pour into small bowl.
• 17

  Add kahlua and stir to blend; cool.
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