white chocolate bundt cake

Categories
Cakes
Holiday
Yield
12 Servings
MeasureIngredient
3 cups Flour; all-purpose
1 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter; softened
  . (2 sticks) plus about
1 tablespoon Butter; for greasing pan
2 cups Sugar; plus about
2 tablespoons Sugar; for sugaring pan
1½ teaspoon Vanilla extract
½ teaspoon Almond extract
5 larges Eggs
4 ounces White chocolate; melted & still warm
1 cup Sour cream
4 ounces White chocolate chunks/chips
4 ounces Semisweet chocolate; melt while cake is cooling
8 ounces White chocolate; chopped
½ cup Heavy cream

WHITE CHOCOLATE GANACHE

Preheat oven to 350 F. Butter and sugar a 10-inch Bundt pan.

In a bowl, sift together the flour, baking powder, baking soda and salt.

Put the remaining 1 cup butter and 2 cups sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy. Add the vanilla and almond extracts and the eggs, 1 at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate. Scrape down the bowl.

Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Place the batter in the prepared pan in 3 layers, separating each layer with white chocolate chunks or chips.

Bake for 55 to 60 minutes. The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 15 minutes, then invert it onto a wire rack and let cool to room temperature.

Prepare White Chocolate Ganache and drizzle over the cake in a decorative pattern. Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate.

Makes 12 servings.

White Chocolate Ganache: In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High (100 percent power) in a microwave for 30-second intervals, stirring after each interval, until smooth.

Allow to cool for about 10 minutes before using.

Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Sodium 256mg, Percent calories from fat 59%

"Debbi Fields' Great American Desserts" ** Dallas Morning News -- Food section -- 11 December 1996 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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