Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

For the cake base Edit

White chocolate ganache Edit

Directions Edit

  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 Edit

  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.
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