WHITE CHOCOLATE FILLING FOR CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
• Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
• Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
• Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
• Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

Steps:

• For the cake: Preheat oven to 180°C (approximately 350°F).
• Coarsely chop chocolate and melt in a bowl over a pot of hot (not boiling) water then allow to cool. Whip butter with sugar until light and fluffy. Gradually stir in eggs and melted chocolate. Mix flour with cornstarch, cocoa and baking powder then add to butter mixture and mix in the milk. Pour batter into a springform pan lined with parchment paper. Bake in oven for 30-35 minutes until cooked (test doneness with a toothpick). Once partly cooled, loosen from the pan and leave to cool on a wire rack. Then cut in half horizontally.
• For the filling: Chop the white chocolate. In a saucepan, bring cream to a boil, remove from heat, add the chocolate and melt while stirring. Allow mixture to cool to the point that it is still soft and creamy. Gradually add mascarpone and stir until creamy.
• Place first layer on a cake plate and spread with white chocolate filling. Top with second layer.
• For the dark cream: Chop chocolate and place in a bowl. Heat the cream, pour over the chocolate and stir until chocolate has melted. Add butter in small pieces and stir until creamy then allow to cool. Cover the cake with dark cream reap around the sides and on top. Serve garnished with white chocolate curls.