White Chocolate Whisper Cake

Instructions

Preheat the oven to 350°F (177°C). Coat two (9-inch 23-cm) cake pans with baking spray, line with parchment, spray again with cooking spray, then lightly flour.

In a double boiler over hot (not simmering) water, melt the chocolate, stirring frequently. Remove from the water.

In a medium bowl lightly combine the egg whites, 1/4 cup (61 g) of the milk, and the vanilla.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter, oil, and the remaining 3/4 cup (181 g) milk.

Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Add the melted chocolate and beat to incorporate.

Divvy the batter evenly between the prepared pans and smooth the surface with a spatula. TESTER TIP: Use a scale to divide the batter exactly between the two cake pans. It's about 600 grams per pan.

Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 25 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. TESTER TIP: If the cakes are becoming too dark during baking, cover with foil for the final few minutes of baking.

Let the cakes cool in the pans on racks for 10 minutes. Spray the cooling racks with baking spray. Loosen the sides with a small metal spatula and invert onto the greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely.

If serving immediately, frost with David's pistachio buttercream frosting.

If serving later, wrap tightly with plastic wrap and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Frost with pistachio buttercream before serving.

To frost the cakes, place one cake on a serving platter. Use an offset spatula to spread the pistachio buttercream frosting in an even layer over the top. Top with the second cake. Spread frosting generously over the top and sides. Top with fresh berries or pistachios, if using.

Dessert