Ingredients
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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
Procedure
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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.
