-
1
Preheat oven to 350 degrees F.
-
2
To make the white chocolate cake: Melt chocolate in metal bowl over pot of simmering water.
-
3
Remove from heat and stir.
-
4
Using a tabletop mixer with whip attachment, beat butter and sugar until light and fluffy.
-
5
Add eggs in 1 minute intervals, mixing well with each addition.
-
6
Stir dry ingredients together in large bowl.
-
7
Alternately mix dry ingredients and milk into egg mixture.
-
8
Scrape sides and bottom of bowl and beat with each addition 1 minute.
-
9
Stir in chocolate and pour into 2 greased and lightly floured 8 by 1 1/2-inch round pans.
-
10
Place in 350 degrees F oven and bake 30 to 35 minutes or until golden brown and firm to touch.
-
11
Cool.
-
12
Store on plate until ready to assemble cake.
-
13
To make the devil's food cake: Using tabletop mixer with whip attachment, mix dry ingredients well.
-
14
Slowly add egg, oil, milk, and coffee, scraping sides and bottom between each addition.
-
15
Continue to mix until thoroughly incorporated and smooth.
-
16
Grease and flour 2 by 8 by 1 1/2-inch pans and pour batter in each 1/4-inch from rim.
-
17
Place pans in 350 degrees F oven to bake 25 to 30 minutes.
-
18
Cakes should be firm to the touch and moist.
-
19
Cool cakes on rack and transfer to plates to assemble.
-
20
To make the white chocolate buttercream: Boil sugar and water in sauce pot until it registers 335 degrees F on a candy thermometer or when a soft ball of sugar forms when a teaspoon of syrup is placed in ice-water.
-
21
Beat whites in bowl of table top mixer with whip attachment on high speed until firm peaks form.
-
22
Slowly and carefully, pour hot syrup into the whites.
-
23
Continue to whip meringue until cool.
-
24
Add butter to meringue and thoroughly mix.
-
25
Stir in chocolate and vanilla.
-
26
To make the white chocolate decor: Slightly temper chocolate until surface is soft, but not melted.
-
27
Using a sharp knife working away from you, carefully run it through the chocolate, forming 3-inch chocolate sticks.
-
28
For best results, make sure chocolate is soft but not tacky.
-
29
Make approximately 25 sticks.
-
30
Soften remaining chocolate slightly and use a vegetable peeler to form medium size curls.
-
31
Place chocolate stick and shavings on a tray in the refrigerator until ready to assemble cake
-
32
To assemble: Place white chocolate cake layer on 9-inch plate.
-
33
Using a serrated knife, level tops of cake by trimming off the dome.
-
34
Discard excess cake.
-
35
Spread 3/4 cup of butter cream over top of cake.
-
36
Repeat next 3 layers starting with devils food cake and ending with white.
-
37
Frost tops and sides of cake evenly with remaining buttercream.
-
38
Coat sides and top of cake evenly with white chocolate shavings.
-
39
Arrange the chocolate sticks into the tops of the cake sticking in from edges to center on 45 degree angle.
-
40
Sprinkle additional shavings over sticks to fill in voids.
-
41
Cut into 12 equal pieces and serve.
