I don't often make cakes from scratch, but when I came across this recipe, it went on my "to try" list right away! And I'm very glad I did, as it's excellent, 10/10 for sure! Fairly easy, too.
Thank you again to my kind sister-in-law for the Christmas present of the cake tools, which made the decorating much easier!!
Link to my YouTube "making of the recipe" video: coming soon!
Original recipe credits: https://www.goldmedalflour.com/recipes/dark-chocolate-cake-with-white-chocolate-frosting/f08e3d91-632e-4ae6-9737-bc19562ae73d
and https://sallysbakingaddiction.com/white-chocolate-buttercream-frosting/
Recipe below contains my modifications.
Ingredients:
for the cake batter--
2 c. (240g) all-purpose flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 c. water
2/3 c. natural cocoa powder
2/3 c. unsalted butter, softened
1 1/3 c. sugar
3 eggs
2 tsp. vanilla extract
1/2 c. sour cream
for the frosting--
9 oz. white chocolate (I used, and recommend, Ghirardelli brand, comes in 4 oz. bars)
3 sticks (1 c.) unsalted butter, softened
3 c. powdered sugar
3/8 c. (6 T.) heavy cream
1/2 T. vanilla extract
3/16 tsp. salt (1/8 + 1/16)
Directions:
1. Prepare your pans: grease bottom and inner sides of 3 round 8" cake pans. Cut a circle of parchment to cover the bottom of each and place there. Set aside. Heat oven to 350°F.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another small bowl, whisk together the water and cocoa powder until well blended/smooth. Set aside.
4. In the bowl of a stand mixer, beat together the butter and sugar for 2 minutes, or until light and fluffy.
5. Beat in eggs one at a time until just combined, followed by the vanilla extract.
6. With mixer on low speed, mix in 1/3 of the reserved dry mixture, then 1/2 of the cocoa mixture. Repeat, then finish with the remaining dry mixture.
7. Beat in the sour cream until well combined.
8. Pour batter into prepared pans, dividing as evenly as possible between the 3. Transfer to oven and bake for 22-25 min, or until toothpick inserted in center comes out clean (mine were perfect at 22 min).
9. Let cakes rest in pans for 10 minutes, then transfer out of pans onto wire rack; remove parchment if clinging to cake. Let cakes cool on rack for at least 1 hour prior to frosting.
10. For the frosting-- Melt the white chocolate in a double boiler (or carefully, in bursts, in a microwave). Let cool for 20 minutes (but not longer, as you need it to still be liquid/smooth).
11. In the bowl of a stand mixer, beat the butter on medium speed for 1 minute.
12. With mixer on low speed, gradually mix in the powdered sugar.
13. Pour in the cooled, melted white chocolate and mix on medium speed for 2 min.
14. Add the heavy cream, vanilla extract, and salt. Beat on medium speed for 1 min.
15. Frost cake. serve, and enjoy! If preferred (which I did), place in fridge for 10 min to firm up the frosting before serving. After initial serving, keep cake (covered) in fridge.
