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Categories:
white chocolate unsalted butter sugar sugar flour unsweetened cocoa unsweetened cocoa baking powder salt eggs heavy cream chocolate
Viewed: 96 - Published at: 6 years agoIngredients
- 6 ounces white chocolate, for garnish, finely grated and chilled
- 1 cup unsalted butter, soft
- 1 cup sugar, plus
- 3 tablespoons sugar
- 1 12 cups all-purpose flour
- 12 cup unsweetened cocoa, plus
- 3 tablespoons unsweetened cocoa
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 12 pint heavy cream
- 10 12 ounces semisweet chocolate, broken in pieces
Method
- Preheat oven to 350 degrees F. Grease the base of two 8" round cake pans.
- Line with parchment.
- Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl.
- Using an electric mixer on med.
- speed, beat until smooth.
- Beat 2 minutes Divide batter between pans.
- Bake 20-25 minutes or until toothpick test comes clean.
- Cool in pans 1 minute Turn out onto racks, peel off parchment, and cool completely.
- For frosting, heat heavy cream just until it comes to a boil.
- Remove from heat.
- Add broken semisweet chocolate and stir until melted.
- Let cool.
- Chill for 30 mins., then whisk until thickened to a spreadable consistency.
- Use one third of frosting between layers and rest to frost top and sides of cake.
- Sprinkle grated white chocolate on top.
