Red Velvet Cake with Creamy White Chocolate Ganache

  1. Chop 1 lb.
  2. chocolate finely.
  3. (Or, finely chop 8 oz.
  4. chocolate for trial recipe.)
  5. Bring 2 cups heavy cream (or 1 cup cream for trial recipe) and cream cheese to boil in medium saucepan on medium heat, stirring frequently.
  6. Remove from heat.
  7. Add chopped chocolate; whisk until completely melted.
  8. Refrigerate overnight.
  9. Meanwhile, pour cake batter into parchment paper-lined and sprayed full-sheet pan (or into lined half-sheet pan for trial recipe); bake until toothpick inserted in center comes out clean.
  10. Cool overnight.
  11. Beat remaining cream in 6-qt.
  12. mixer on high speed until soft peaks form.
  13. Spoon white chocolate ganache into separate 6-qt.
  14. mixer bowl.
  15. Beat 1 min.
  16. or until mixture holds a peak.
  17. Fold in 1/4 of the whipped cream until well blended; fold in remaining whipped cream.
  18. Cut cake into 36 (3-inch) rounds (or into 18 3-inch rounds for trial recipe).
  19. Discard trimmings or reserve for another use.
  20. Place 1 cake round in each of 18 (3-inch) cake rings (or in each of 9 cake rings for trial recipe); cover each with 1-1/2 oz.
  21. ganache.
  22. Repeat layers.
  23. Refrigerate 1 to 2 hours or until ganache is firm.
  24. Shave remaining white chocolate.
  25. Dip paring knife in warm water; run around edge of each cake.
  26. Carefully remove cakes from rings.
  27. Top each cake with 3 Tbsp.
  28. shaved chocolate.
  29. Refrigerate until ready to serve.

white chocolate, heavy cream, philadelphia original cream cheese, red velvet cake batter

Taken from www.kraftrecipes.com/recipes/red-velvet-cake-creamy-white-chocolate-ganache-124124.aspx (may not work)

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