Ingredients
For the cake:
- 1 1/2 cups butter, cubed
- 3/4 cup water
- 4 ounces white baking chocolate, chopped
- 1 1/2 cups buttermilk
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 3 1/2 cups all-purpose flour, divided
- 1 cup pecans, chopped and toasted
- 2 1/4 cups sugar
- 1 1/2 teaspoons baking soda
For the white chocolate cream frosting:
- 4 ounces white baking chocolate, chopped
- 11 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 6 cups confectioners’ sugar
- 1 cup seedless raspberry jam, divided
Directions
- Preheat the oven to 350 degrees F.
- Grease and flour three 9-inch round baking pans.
- In a large saucepan, combine 1 1/2 cups of the butter, the water, and 4 ounces of the white chocolate.
- Cook and stir the mixture over low heat until melted.
- Transfer the saucepan from the heat and stir in the buttermilk, the eggs, 1 teaspoon of the vanilla extract, and 1/4 teaspoon of the rum extract.
- In a small bowl, combine 1/2 cup of the flour and the pecans.
- In a large bowl, combine the remaining flour, the sugar, and the baking soda.
- Gradually beat the butter mixture into the flour and sugar mixture.
- Stir the pecan mixture into the flour and butter mixture.
- Pour the batter into the prepared baking pans.
- Bake the cakes until a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Allow the cakes to cool for 10 minutes in the pans, then transfer the cakes to wire racks to cool completely.
- In a microwave, melt the remaining white chocolate, stirring until smooth.
- Allow the white chocolate to cool for 10 minutes, stirring occasionally.
- In a large bowl, beat the cream cheese and the remaining butter.
- Gradually beat the melted chocolate, the remaining vanilla, and the remaining rum extract into the cream cheese mixture.
- Gradually beat the confectioners’ sugar into the frosting mixture until smooth.
- Trim the cakes as needed to make sure they can stack easily.
- Spread 2 tablespoons of the jam over one cake layer, then spread with 1/2 cup of the frosting.
- Repeat the layers twice.
- Spread the remaining frosting over the tops and sides of the cake.
- Warm the remaining jam and drizzle it over the dessert plates.
- Serve the torte on the jam-drizzled plates.
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