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.
Maria, lovely. Thanks for joiningin the cake extravaganza. CheersReplyDelete
Thank you very much Carole, for the visit and the comment.Delete