White Chocolate Bundt Cake

Description
Contributed by Catsrecipes Y-Group

For the cake base

 * 1 cup (2 sticks) + 1 tbsp. butter, softened
 * 2 ¾ cups sugar, white only
 * 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 an oven to 350° F.
 * 2) Coat a 10 – 12 cup fluted tube pan with 1 tbsp. butter, then sprinkle with ¾ cup sugar.
 * 3) In a medium bowl, sift together flour, baking powder, baking soda, and salt.
 * 4) Put the remaining 1 cup butter and 2 cups sugar in large bowl and cream with the 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 with the 4-oz melted white chocolate. Scrape the bowl done.
 * 7) Add flour mixture to the butter mixture in third, alternating with the sour cream.
 * 8) Beat 45 seconds after each addition.
 * 9) Place batter in a prepared pan in 3 layers, separating each layer with some of the remaining 4 oz white chocolate chunks or chips.
 * 10) Bake 55 – 60 minutes, or until done.
 * 11) The top will be brown and a cake tester inserted into the center will come out with a few crumbs on it. 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 the white chocolate ganache.
 * 2) In a glass bowl covered with a plastic wrap, heat white chocolate with cream on high in a 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 squeezing bottle and squeeze it over the white chocolate in a decorative pattern.
 * 5) Transfer cake to the serving platter. Serve cold and plain or with other desserts.