Recipe: White Chocolate Bundt Cake with White Chocolate Ganache

WHITE CHOCOLATE BUNDT CAKE

3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter; softened (2 sticks) (plus about 1 tbsp butter; for greasing pan)
2 cups sugar (plus about 2 tbsp sugar for sugaring pan)
1 1/2 tsp vanilla extract
1/2 tsp almond extract
5 large eggs
4 oz white chocolate; melted and still warm
1 cup sour cream
4 oz white chocolate chunks or chips
FOR THE WHITE CHOCOLATE GANACHE:
8 oz white chocolate, chopped
1/2 cup heavy (whipping) cream
4 oz semisweet chocolate (melt while cake is cooling)

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

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

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.

TO MAKE THE 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.

TO DECORATE THE CAKE:
Drizzle the White Chocolate Ganache over the cooled cake in a decorative pattern.

Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate.

Makes 12 servings
Source: Great American Desserts by Debbi Fields