White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream Frosting

Before I even get started into the recipe of today, I’m going to say it makes A LOT of cake!  Plan on sharing or having a plan on where you can give some of it away.  I will also say that this is not my usual easy recipe.  That being said, it was so decadent and yummy, I could have just kept eating it.  Now I supposed I should tell you what it is:  White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream Frosting.

I have a few good reasons for making this cake:

1. I’m working on my high-altitude baking skills.
2. Valentine’s Day is coming up (and this is a perfect cake for it).
3. National Chocolate Cake Day is January 27th.
4. I was in the mood for chocolate cake.
5. I like to make a special dessert for my husband once in a while.

I think those are all great reasons for spending a Saturday baking a cake (yes, it took most of the day).  This cake was so worth every ounce of effort I put into it.  I found the recipe on Fine Cooking, one of my new favorite recipe sites and I love their magazines.  At first I thought, “no” because it looked like it would be heavy but then I read other users’ reviews and decided to give it a shot.  I mean how can you go wrong with white chocolate and raspberries?!!!

I will say, there is NOTHING low-calorie or low-fat about this cake and not a good way of making it that way.  It’s one of those that you make because you want something special.  It’s also one of those where you have to practice self-control on not over eating on it.  Instead, I gave some to the neighbor and sent the rest to my husband’s work for sharing.  After all, there’s nothing wrong with sharing the wonderful flavors of life with others!

This is one of those recipes that you should make sure you read all the directions and ingredient list before you get started to make sure you understand and have everything.  Baking is not as forgiving as cooking.  Do bring the eggs and butter to room temperature before using because it does make a difference with the density of the cake and how well it rises.

The first thing I had to do was pull out my trusty high-altitude baking adjustments guide and see what I would have to do to make the recipe work here in Denver.  I also decided to not make the white chocolate leaves featured in the recipe and next time, intend to leave out the macadamia nuts.  My husband and I both felt they didn’t add enough to the cake to justify the extra cost of adding them, but that decision is up to you.  I’m posting the recipe with my adjustments but you can get the original on the link in the second paragraph.

I’ve made buttercream frosting before but not like this one.  With  3 cups of butter, I just knew it was going to be heavy.  It WASN’T!  In fact, it was light as a feather and so wonderful, I just wanted to keep eating it.  I had to keep my husband out of the bowl after I gave him a taste.  And the rest of the cake was absolutely delicious.  Layers of white chocolate and vanilla flavored cakes (do use the real vanilla extract, this is one of those recipes that isn’t forgiving on cheap ingredients) filled with raspberry jam and fresh raspberries.  YUMMY!

I used a good raspberry jam made with sugar not corn syrup or any of the artificial sweeteners.  This cake was not a cheap one to make and it takes a good dedicated commitment to time but is so worth every minute and every cent, especially if you are making it for someone special on Valentine’s Day or any special day.  Just in ingredients the cake cost me $32.50 to make, so it is a special occasion cake but it’s worth it so don’t be scared of it.

The cake would also be fine as a two layer if you want to cut the expenses and the amount of cake.  Just cut a third of the ingredients out and have fun making it.

Instead of buying cake flour, I made my own.  It’s easy and uses ingredients in your pantry instead of having to stock a separate flour.  Here’s a great link complete with instructions and pictures for making your own cake flour from Joy the Baker.

I was so happy and amazed when the cakes came out of the oven without falling.  Some of you may laugh at this but those of you who live in high altitude areas know what it’s like to deal with recipes from lower elevations and learning how to get them to rise properly.  They were just so plump, beautiful and golden brown.  I have to admit I placed them outside to take advantage of Mother Nature’s blast chiller since it was such a cold day here in Denver (15° F was the high that day). I couldn’t have cooled them as fast in my fridge!

While they cooled, I whipped up the frosting and got ready to build the cake.  A quick tip:  Don’t forget to put parchment papers or wax paper around the bottom of the cake to protect the plate, it makes clean up so much easier and no mess from the frosting left on the plate.  And always serve the cake at room temperature or if you want just a slice, set it out about half an hour before planning to eat or pop into the microwave for just a few seconds for the frosting to soften.

So without further ado, here is the recipe for this sumptuous, wonderfully decadent recipe for:

White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream Frosting

Original recipe by Rebecca Rather and posted on FineCooking.com

Cake Recipe (adjusted for high altitude):

• 12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
• 31/2 cups cake flour
• 2 tsp. baking powder (1 1/2 tsp. for lower)
• 1 tsp. baking soda (3/4 tsp. for lower)
• 3/4 tsp. kosher salt
• 2-1/3 cups granulated sugar
• 2 tsp. pure vanilla extract
• 4 large eggs, at room temperature (3 large eggs for lower)
• 1-2/3 cups buttermilk, at room temperature (1 1/2 cups for lower)
• 6-1/2 oz. white chocolate, chopped (1-1/3 cups)
• 4 oz. (1 cup) chopped toasted macadamia nuts

Buttercream Frosting recipe:

• 4 large eggs
• 4 large egg yolks
• 2 cups granulated sugar
• 1-1/2 lb. (3 cups) unsalted butter, softened
• 1/2 tsp. kosher salt
• 8 oz. white chocolate, melted and cooled to room temperature

Layer Filling ingredients:

• 2 cups raspberry jam
• 2 cups (8 oz.) fresh raspberries

Decorations:

• 1 cup (4 oz.) fresh raspberries
• 3 to 4 oz. white chocolate curls

Cake directions:Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.Butter three 9×2-inch round cake pans and line each with a parchment round. Butter the parchment.Combine the flour, baking powder, baking soda, and salt in a medium bowl.In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl. Add the vanilla and then the eggs one at a time, beating well after each addition.Add about one-third of the flour mixture and mix on low-speed until incorporated. Add half of the buttermilk and mix until incorporated. Continue adding the flour mixture and the buttermilk, alternating between the two and ending with the flour. The batter will be thick and glossy. Fold in the white chocolate and macadamia nuts.

Divide the cake batter evenly among the prepared cake pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 28 to 35 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Buttercream Directions:

In a stand mixer fitted with the whisk attachment, whip the eggs and egg yolks on high-speed until thick and lightened, about 5 minutes.

Meanwhile, clip a candy thermometer to a 3-quart saucepan; don’t let the tip touch the bottom of the pan. Combine the sugar with 1/2 cup water in the pan and simmer over medium heat until it reaches 234°F to 235°F. Transfer the sugar mixture to a heatproof measuring cup. With the mixer running on low-speed, pour the sugar mixture down the side of the bowl into the egg mixture in a slow, thin stream. Increase the speed to medium and beat until the mixture has cooled (the bowl should be barely warm to the touch), 6 to 8 minutes. Add the butter 4 Tbs. at a time, beating on medium speed until incorporated, about 20 seconds for each addition. (Don’t worry if the mixture looks thin at first and it will; it’ll thicken as you add more butter.) After all the butter has been added, add the salt, raise the speed to medium high, and beat until thick and glossy, about 1 minute. Fold the white chocolate into the buttercream.

Cake Assembly Directions:

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper or parchment paper to keep it clean while icing. Top the layer with 1 cup of the jam, spreading it evenly with an offset spatula to the cake’s edge. Scatter 1 cup of the raspberries evenly over the jam. Repeat with a second cake layer, the remaining 1 cup jam, and the remaining 1 cup raspberries. Top with the last cake layer.

Put 2 cups of the buttercream in a small bowl. With an offset spatula, spread this buttercream in a thin layer over the top and sides of the cake. Refrigerate the cake until the buttercream firms enough to seal in the crumbs, 20 to 30 minutes. Don’t skip this step to keep your last layer of frosting clean from crumbs.

Spread the remaining buttercream in a thick, smooth layer over the entire cake. Remove the waxed paper strips.

Decorate with the white chocolate curls, fresh raspberries.  Fresh mint leaves would also be nice. Before serving, let sit at room temperature until the buttercream softens slightly, about 30 minutes.

More Chocolate Cake Recipes:

http://kitchenchanted.wordpress.com/2013/01/23/chocolate-fudgy-cake-with-peanut-butter-icing/

http://acupcakeinparis.wordpress.com/2013/01/21/double-chocolate-layer-cake-adventures-in-married-photography/

http://bigalittlea.com/2013/01/16/sweet-memories-a-trip-to-chocolate-world/

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