Delicious Decadent White Chocolate Cake Recipes

Steps:

• Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
• Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
• Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.
• Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

Steps:

• preheat oven to 350 degrees.
• Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.
• Beat the 4 egg whites until frothy; add the cream of tartar and continue beating until medium-stiff peaks. Set aside.
• Cream the butter and sugar; add vanilla, and beat in the 4 egg yolks.
• Add the melted chocolate.
• Sift cake flour,baking powder, and baking soda together.
• Alternate adding the sifted mixture and the buttermilk to the creamed butter mix.
• Gently fold in the beaten egg whites.
• Grease 3 round cake pans or line about 3 dozen cupcake tins with paper liners.
• Bake the cakes for around 30 minutes or until just done (it will look a little undercooked, but will set up once cooled), or the cupcakes 15-20 minutes.
• Frost after the cake has cooled.