Ingredients: |
Ingredients: For the Cake:
Non-stick cooking spray
3 ⅓ cups cake flour
⅓ cup unsweetened cocoa, preferably Valrhona
1¼ teaspoon kosher salt
2 cups canola oil
2 cups granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1 teaspoon red liquid food coloring
1⅓ cups whole buttermilk
2 teaspoons white vinegar
1½ teaspoons baking soda
For the White Chocolate Frosting:
1-pound high-quality white chocolate bars, such as Lindt or Valrhona, finely chopped
1⅓ cups powdered sugar
1¼ cups unsalted butter, softened
2 teaspoons pure vanilla extract
⅛ kosher salt
For the Cheesecake Custard:
3 large egg yolks, room temperature
1 large egg, at room temperature
3 tablespoons cornstarch
½ cup granulated sugar, divided
2 cups whole milk
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
12-ounces cream cheese, softened and cut into 1-inch pieces
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Directions: |
Directions:Directions
Prepare the Cake Layers: Preheat oven to 350°F with rack in center position. Coat 3 (8-inch) round cake pans with baking spray (or coat with a thin layer of softened butter, and dust with flour).
Sift cake flour and cocoa into a large bowl; whisk in salt, and set aside.
Beat oil and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until combined, about 20 seconds. Reduce mixer speed to medium, and add eggs and egg yolk, 1 at a time, beating until each is incorporated before adding the next, 1 minute total. Add vanilla and red food coloring; beat until combined.
Reduce mixer speed to low, and gradually add flour mixture to egg mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture. Use a spatula to scrape down sides and bottom of bowl as needed. (Batter will be very loose.)
Combine vinegar and baking soda in a bowl (it will fizz). Pour into batter; beat on medium speed until just combined, about 10 seconds. Stop mixer; use a spatula to scrape down the sides of the bowl and thoroughly combine the batter. Pour batter evenly into prepared pans (about 2 cups per pan).
Bake in preheated oven until a wooden pick inserted into centers of cakes comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; cool completely, 1 hour. (Cooled cakes may be wrapped in plastic wrap and stored at room temperature up to 2 days.)
Using a long serrated knife, cut each Cake Layer in half horizontally to make 6 layers. (If the cake is crumbly when you start to cut it, wrap the layer in plastic, and freeze until chilled.) Trim cut side of each cake half to make it flat and even, reserving trimmings to yield about 1 cup of crumbs. Wrap layers individually in plastic wrap; set aside at room temperature until ready to use. Place crumbs in an even layer on a rimmed baking sheet; let stand at room temperature uncovered, until dry, about 12 hours.
Place 1 Cake Layer, cut side up, on a cake stand or platter. Using a small offset spatula, spread about 2/3 cup Cheesecake Custard, leaving a 1/2-inch border around edges. Top with a second layer, cut side up, and another 2/3 cup custard. Continue alternating layers and custard, ending with top Cake Layer, cut side down. Chill, uncovered, until filling is set, about 1 hour.
Meanwhile, prepare the White Chocolate Frosting. Place chocolate in a large heatproof glass bowl; set aside. Fill a medium saucepan with water to a depth of 2 inches. Bring water to a boil over medium-high; then reduce the heat to a simmer over medium-low. Set bowl on top of saucepan, making sure bottom of bowl doesn't touch water. Stir with a heatproof silicone spatula, carefully scraping bottom and sides of bowl, until chocolate has melted, 2 to 3 minutes. (Take care that the water does not boil.)
Remove bowl from pan; remove pan from heat. Stir melted chocolate with spatula until smooth. Let stand, stirring occasionally, until cooled to almost room temperature but still melted and a thermometer registers 89°F to 90°F, 25 to 30 minutes.
Beat powdered sugar, butter, vanilla, and salt in a stand mixer fitted with a paddle attachment on high speed until fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl. Reduce speed to low; slowly add cooled white chocolate, beating until smooth, 2 minutes. Set frosting aside at room temperature until ready to use.
Using a large offset spatula, spread a thin layer of frosting (about 1 1/2 cups) over top and sides of chilled cake as a crumb coat. Spread remaining (about 2 1/2 cups) frosting over top and sides of chilled cake.
To make a flower pattern on top of cake, drag an offset spatula from center of top of cake toward edge in a slight arc. Rotate cake slightly; repeat to create parallel arcs that cover the top. Lightly press dried cake crumbs around the bottom edge of cake to create a band about 1 1/2 inches tall.
The finished cake can stand at room temperature up to 4 hours or be stored, uncovered, in refrigerator up to 6 hours. Let chilled cake stand at room temperature for 1 hour before slicing and serving.
Cheesecake Custard
Active 15 min. - Total 15 min., plus 2 hours chilling; Makes about 3 1/3 cup
Whisk together egg yolks, egg, cornstarch, and 1/4 cup of the sugar in a large heatproof bowl until lightened in color, 2 to 3 minutes.
Cook milk and remaining 1/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk just begins to boil, about 2 minutes. Remove from heat.
While constantly whisking egg mixture, slowly drizzle one-third of the hot milk mixture into egg mixture to temper. Slowly pour egg mixture back into milk mixture in pan, whisking constantly. Whisk in vanilla and salt. Return to stove over medium, whisking bottom and inside edges of pan until thickened and just starting to boil, about 4 minutes. Once bubbles start to erupt on surface, cook, whisking constantly, until thick, about 2 minutes.
Remove pan from heat (strain custard, if needed). Add cream cheese to custard; stir until smooth. Transfer to a bowl. Place a piece of plastic wrap on surface of custard. Chill until cold, 2 hours or up to 2 days.
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