When enjoying a slice of this delicious cake, one can savor a delightful contrast between the citrus flavor of the bread and the white and dark chocolate, creating a delicious flavor contrast.
To prepare the bread dough, the first 10 ingredients will be used.
Mix the dry ingredients in a bowl: flour, baking powder, salt, baking soda, and sugar.
In another bowl, incorporate the remaining ingredients using a whisk, reserving the milk.
In a bowl, beat with an electric mixer at medium speed, gradually incorporating the dry ingredients into the liquid mixture, and likewise, gradually add the milk. Beat until all ingredients are incorporated, do not beat for more than 5-7 minutes.
Place the mixture in a previously greased giant cupcake-shaped mold and bake in a preheated oven at 180 degrees Celsius for 30-40 minutes or until a toothpick inserted in the center comes out dry.
Once the bread is ready, remove it from the oven, unmold it, and place it on a rack to cool completely.
For the frosting, use the eleventh (11th) to the seventeenth (17th) ingredient.
Melt the white chocolate in a double boiler and set aside.
Beat the powdered sugar and butter with an electric mixer until creamy.
Add salt, vanilla, and lemon juice.
Add whipped cream and beat until the mixture gains some volume.
Finally, add the melted white chocolate. Let the frosting rest and refrigerate for 10 minutes so that the mixture thickens a bit.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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