Ingredients
- 6 oz. white chocolate, for garnish
- 2 sticks unsalted butter
- 1 cup plus 3 T. sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 3 T. unsweetened cocoa powder
- 1 T. baking powder
- 1 t. salt
- 4 large eggs
- 1/2 pint heavy cream
- 10 1/2 oz. semisweet chocolate
Preparation
Step 1
Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 degrees.
Grease the base of two 8” round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
Bake cakes until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.
Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.