Kahlua White Chocolate Valentine Cake

A heart-shaped white chocolate cake, soaked in a Kahlua coffee syrup and finished in white chocolate ganache.

Method

1. 1

   Make the ganache first: melt the cream and white chocolate together over simmering water; refrigerate 4–5 hours until very thick, then beat in vanilla until stiff.

2. 2

   For the cake, melt the white chocolate with the cream and cool completely.

3. 3

   Cream the butter with 3/4 cup sugar until fluffy; beat in the egg and yolk, then the cooled chocolate. Alternate adding the dry ingredients and milk.

4. 4

   Whisk the egg white with a dash of salt to soft peaks, add the remaining sugar and beat until thick and glossy; fold into the batter.

5. 5

   Pour into a lined 8 or 9-inch heart pan and bake at 350°F for about 40 minutes. Cool 10 minutes, then turn out and cool completely.

6. 6

   Poke holes in the top with a wood pick, brush with the Kahlua syrup, and frost with the white chocolate ganache. Serves 6.