White Russian Cake

kingarthurbaking.com

Jean

Vanilla batter

6 tablespoons (85g) butter, softened

1 ⅓ cups (262g) granulated sugar

3 tablespoons (35g) vegetable oil

1 ½ teaspoons baking powder

½ teaspoon table salt

2 large egg whites, at room temperature

1 large egg, at room temperature

1 tablespoon King Arthur Pure Vanilla Extract

2 cups (240g) King Arthur Unbleached All-Purpose Flour

1 cup (227g) plain yogurt, at room temperature

Chocolate batter

1 ¼ cups (150g) King Arthur Unbleached All-Purpose Flour

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon table salt

¼ cup 2 tablespoons (32g) unsweetened cocoa, Dutch-process or natural

1 teaspoon espresso powder

¾ cup (149g) granulated sugar

4 tablespoons (56g) butter, softened

2 tablespoons (25g) vegetable oil

1 teaspoon King Arthur Pure Vanilla Extract

½ cup (113g) milk, at room temperature

¼ cup (57g) brewed coffee

2 large eggs, at room temperature

Kahlua soak

½ cup (99g) granulated sugar

½ cup (113g) water

¼ cup (57g) Kahlua or coffee liqueur

Frosting

2 teaspoons espresso powder

⅓ cup (57g) bittersweet chocolate, chopped

6 tablespoons (85g) heavy cream

2 tablespoons (28g) Kahlua, divided

1 ¼ cups (248g) granulated sugar

⅛ teaspoon table salt

1 cup (227g) water, divided

½ cup (85g) meringue powder

24 tablespoons (340g) unsalted butter, at room temperature, at least 65°F

½ cup (92g) vegetable shortening or an additional 8 tablespoons (113g) unsalted butter, at room temperature, optional

Icing (optional)

2 tablespoons (28g) water

2 tablespoons (39g) light corn syrup

2 tablespoons 2 teaspoons (28g) white chocolate, chopped

1 ¼ cups (142g) confectioners' sugar, sifted

¼ teaspoon King Arthur Pure Vanilla Extract

pinch of table salt

Directions at kingarthurbaking.com

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