White Chocolate Bundt Cake

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup (2 sticks) + 1 tbsp butter, softened
 * 2 cups + 2 tbsp sugar
 * 3 cups flour
 * 1 tsp baking powder
 * ¼ tsp baking soda
 * ½ tsp salt
 * 1½ tsp vanilla extract
 * ½ tsp almond extract
 * 5 eggs, room temperature
 * 4 oz white chocolate, melted, still warm
 * 4 oz white chocolate chunks or chips, divided
 * 1 cup sour cream
 * 4 oz semisweet chocolate, melted and still warm

White chocolate ganache

 * 8 oz white chocolate, coarsely chopped
 * ½ cup whipping cream

Directions

 * 1) Heat oven to 350°F.
 * 2) Coat a 10 – 12 cup fluted tube pan with 1 tbsp butter, then sprinkle with 2 tbsp sugar.
 * 3) Into medium bowl, sift together flour, baking powder, baking soda and salt.
 * 4) Put remaining 1 cup butter and 2 cups sugar in large bowl and cream with electric mixer on medium speed until light and fluffy.
 * 5) Add extracts and eggs, one at a time, beating 20 seconds after each addition.
 * 6) Slowly beat in the 4 oz melted white chocolate.
 * 7) Scrape bowl done.
 * 8) Add flour mixture to butter mixture in third, alternating with the sour cream.
 * 9) Beat 45 seconds after each addition.
 * 10) Place batter in prepared pan in 3 layers, separating each layer with some of the remaining 4 oz White chocolate chunks or chips.
 * 11) Bake 55 – 60 minutes, or until done.
 * 12) Top will be brown and a cake tester inserted into center will come out with a few crumbs on it.
 * 13) Remove cake to a wire rack to cool for 15 minutes, then invert onto a wire rack and cool to room temperature.

White chocolate ganache

 * 1) While cake cools, make white chocolate ganache.
 * 2) In a glass bowl covered with plastic wrap, heat white chocolate with cream on high in microwave oven in 30-second intervals, stirring after each interval, until smooth.
 * 3) When ganache is done, let it cool about 10 minutes, then drizzle over cake in a decorative pattern.
 * 4) Pour melted semisweet chocolate into a squeeze bottle and squeeze it over the white chocolate in a decorative pattern.
 * 5) Transfer cake to serving platter.