🇧🇷 Débora Dias Receitas
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Practical recipe for a two-layer party cake, easy to make without a mixer, using boxed cake mix, white chocolate filling, and frosting.
Recipe Video
Ingredients
- 2boxes de Boxed cake mix
- Eggs
- Margarine or butter
- 400g de White chocolate
- 350ml de Heavy cream
- 1half can de Sweetened condensed milkSubstitui por: guaraná
- 1half can equivalent de Drinking or filtered waterSubstitui por: leite
- Shredded coconut opcional
- 100g de White chocolate (for extra cake frosting)
- 50g de Heavy cream (for extra cake frosting)
Instructions
Prepare the two cake mixes separately, strictly following the manufacturer's instructions (usually involving eggs, milk, and margarine/butter).
Dica: Using two boxes ensures the ideal height for a two-layer cake.
Preheat the oven to 350°F (180°C).
Dica: Preheat the oven while you prepare the batters.
Line only the bottom of three cake pans (two of the same size and one smaller one) with parchment paper (or clean wax paper), without greasing the sides.
Dica: Lining only the bottom makes removal easier; greasing the sides is unnecessary.
Divide the batters into the pans, leveling them out, and bake for the time indicated on the mix package. The smaller pan will require less baking time.
Dica: The smaller pan bakes in about half the time of the others.
After the cakes have cooled completely, remove them from the pans and trim the rounded sides (the 'dome') to achieve a straighter, more aesthetic finish.
Dica: If the cake is too dark, remove a thin layer of the outer crust to lighten the color.
Prepare the simple soaking syrup by mixing half a can of sweetened condensed milk with an equivalent amount of filtered water (or Guaraná soda).
Dica: Filtered water yields a nicer flavor, but soda water is a tasty substitution.
Prepare the white chocolate filling: melt 400g of white chocolate in a double boiler (hot water off the heat) or in the microwave (in 30-second pulses, stirring in between).
Dica: If using the microwave, pause every 30 seconds to stir and prevent the chocolate from burning. Do not let water vapor come into contact with the chocolate.
Remove the melted chocolate from the heat and mix in approximately 350ml of heavy cream (about one and a half small containers for 400g of chocolate), stirring until a smooth, fluid cream forms.
Dica: If the chocolate seizes, add a little more heavy cream. Do not add too much heavy cream, or the filling will become too runny.
For assembly, line the baking pans (the same size they were baked in) with plastic wrap, leaving excess plastic hanging over the sides.
Dica: The plastic wrap will ensure the cake does not stick when unmolded.
Slice the larger cake into three layers. Place the first layer in the lined pan, brush with the soaking syrup, spread a portion of the white chocolate filling, and place the second layer on top.
Dica: Use the syrup sparingly so as not to oversaturate the cake.
Repeat the soaking with syrup, add more filling, and top with the final cake layer for the larger cake. Gently press the structure down.
Dica: Don't be afraid to press the cake gently to settle the layers.
The smaller cake should be assembled similarly but with only two layers to compensate for using less batter (if only one box was baked, double the filling amount to maintain height, or follow the video suggestion of using two boxes for two tiers).
Dica: If using only one box mix, double the amount of filling chocolate to ensure the desired height.
Fold the excess plastic wrap over the cakes, ensuring there are no gaps for the filling to leak out, and refrigerate for at least two hours.
Dica: Chilling time is crucial for firming up the structure before frosting.
Prepare the frosting by melting the additional 100g of white chocolate and mixing it with the remaining 50g of heavy cream, adjusting the consistency with more heavy cream if necessary, so it is runnier than the filling.
Dica: The frosting needs to be thinner than the filling to be easily spreadable.
Remove the cakes from the refrigerator, remove the plastic wrap, and carefully unmold them.
Dica: Use clean hands or gloves to handle the cake.
Apply the white chocolate frosting over the cakes using an offset spatula to spread evenly, covering the entire surface.
Dica: On warm days, frosting jobs are easier to maintain if done in a cool location or quickly.
Decorate the sides and top of the smaller cake with shredded coconut.
Dica: Fine or coarse shredded coconut can be used for decoration, depending on the desired effect.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy918 kcal46%
- Carbohydrates80 g27%
- Protein11 g15%
- Total Fat62 g113%
- Dietary Fiber3 g11%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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