Ingredients:
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
Preparation:
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.
Serve 8.
Maria, lovely. Thanks for joiningin the cake extravaganza. Cheers
ReplyDeleteThank you very much Carole, for the visit and the comment.
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