WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE BUTTER CREAM FROSTING

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For cake: Grease and flour 8 or 9 inch pan. Sift the measured flour, baking powder, and salt together into a bowl and set aside.

Step 2

Whisk the cream and sour cream together and set aside.

Step 3

Melt the chocolate over simmering water. Set aside to let cool.

Step 4

Cream the butter and ½ cup (100g) of the sugar together until light and fluffy.

Step 5

Stir melted chocolate into butter mixture, beat to combine.

Step 6

Add the egg yolks one at a time, mixing well after each addition, then add the vanilla.

Step 7

Add half of the dry ingredients, then half of cream and sour cream, mixing well after each addition. Repeat with remaining half of ingredients.

Step 8

Beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar, beating continuously until stiff but not dry.

Step 9

Fold the beaten egg whites into the batter, then turn into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. (If using 8 inch pan the baking time will be longer, about 40-45 minute, and you need to cover the top of the cake with aluminum foil after baking for 20 minutes).

Step 10

For buttercream: Melt the chocolate in the cream over simmering water, stirring continuously. Set aside and let cool to room temperature.

Step 11

Cream the butter until light. Gradually beat in the cooled chocolate, then the sugar and salt beating until the frosting is smooth, light, and fluffy.

Step 12

Assemble.

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