Red Velvet Cake with Creamy White Chocolate Ganache
- white chocolate, divided
- 3-1/4 cups heavy cream, divided
- PHILADELPHIA Original Cream Cheese, cubed, softened
- red velvet cake batter
- Chop 1 lb.
- chocolate finely.
- (Or, finely chop 8 oz.
- chocolate for trial recipe.)
- 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.
- Remove from heat.
- Add chopped chocolate; whisk until completely melted.
- Refrigerate overnight.
- 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.
- Cool overnight.
- Beat remaining cream in 6-qt.
- mixer on high speed until soft peaks form.
- Spoon white chocolate ganache into separate 6-qt.
- mixer bowl.
- Beat 1 min.
- or until mixture holds a peak.
- Fold in 1/4 of the whipped cream until well blended; fold in remaining whipped cream.
- Cut cake into 36 (3-inch) rounds (or into 18 3-inch rounds for trial recipe).
- Discard trimmings or reserve for another use.
- 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.
- ganache.
- Repeat layers.
- Refrigerate 1 to 2 hours or until ganache is firm.
- Shave remaining white chocolate.
- Dip paring knife in warm water; run around edge of each cake.
- Carefully remove cakes from rings.
- Top each cake with 3 Tbsp.
- shaved chocolate.
- 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)