3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened, plus 1 tablespoon for
buttering the pan
2 cups sugar, plus 2 tablespoons for sugaring the pan
1.5 tsp pure vanilla extract
1/2 tsp pure almond extract
5 large eggs at room temperature
4 oz. white chocolate, melted and still warm
1 cup sour cream
4 oz. white chocolate chunks or chips
4 oz. semisweet chocolate (melt while cake is cooling)
White Chocolate Ganache:
1/2 cup heavy cream
8 oz. white chocolate
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 (recipe follows) 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 1/2 cup heavy cream on High (100% power) in a microwave for 30-second intervals, stirring after each interval, until smooth. Allow to cool for about 10 minutes before using.