Categories: cake

Ingredients

• 6 oz. white chocolate for garnish
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 3 Tbsp. granulated sugar
• 1 1/2 cup 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

Directions

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 degrees 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. 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 spreadable consistency.

5. Use a third of the chocolate frosting to sandwich cakes. Spread the remaining over the whole cake. Sprinkle reserved grated white chocolate to garnish.

6. For a superlight cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise.

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