Ingredients:
6 oz.white chocolate, for garnish
1 cup (2 sticks) unsalted butter
1 cup plus 3 tbsp, granulated sugar
1 1/2 cups all purpose flour
1/2 cup plus 3 tbsp.unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10 1/2 oz. semisweet chocolate
Preparation:
1.Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed.Preheat oven to 350 F.
2. Grease the base of two 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.
3. Bake cakes until a toothpick inserted in centers comes out clean, 20 - 25 minutes. Leave cakes in pans to cool for 10 minutes, then turn onto a wire rack. Peel off lining paper; let cool.
4.Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
5.Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
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