6 ounces white chocolate, for garnish
1 cup butter, unsalted
1 cup plus 3 teaspoons sugar, granulated
1½ cups all-purpose flour
½ cups plus 3 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
½ pint heavy cream
10½ ounces semisweet chocolate
Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed.
Preheat oven to 350°F.
Grease the base of two 8-inch round cake pans; line with parchment paper.
Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl.
Using an electric mixer set on medium, beat until smooth.
Continue beating until increased in volume, about 2 minutes longer.
Divide batter between pans.
Bakes cakes until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Leave cakes in pans to cool for 1 minute, and 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 it cool and chill for 30 minutes, then whisk until thickened to 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.