Those who know me know that chocolate cake is not my favorite. I know, weird, huh?? I think part of my issue is I prefer chocolate icing on white or yellow cake and I often think that chocolate cake and chocolate icing is "too much". We'll see about that.
6oz. white chocolate for garnish
1 C. unsalted butter
1 C. plus 3 tbsp. granulated sugar
1 1/2 C. all purpose flour
1/2 C. plus 3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 large eggs
3/4 C. very hot water
1/2 pint heavy cream
10.5oz. semisweet chocolate
Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 degrees.
Grease the base of 2 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, baking soda, 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. Add the hot water and beat to incorporate, about 1 minute longer. Divide batter between pans.
Bake cakes until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Leave cakes in pans to cool for 10 minutes, then turn onto a wire rack. Peel off the parchment paper; let cool.
Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 mnutes, then whisk until thickened to a speadable consistency.
Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle with reserved white chocolate.
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