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Buttery White Chocolate Bundt Cake




Source of Recipe


Posted by LuAnn for CNC. Source: Grand Champion Food Exhibit, Berrien County Youth Fair 2002. Entered by Jennifer Malm.


Recipe Introduction


Equipment needed: 10-inch, 3-quart capacity bundt pan, electric mixer, squeeze bottle

I went with my family to the Berrien County Youth Fair yesterday, and picked up a booklet of the Champion recipes. Here's the GRAND CHAMPION WINNING RECIPE!! It looked SO good!!


List of Ingredients




Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened, plus 1 tablespoon for buttering the pan
2 cups sugar, plus 2 tablespoons for sugaring the pan
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
5 large eggs, at room temperature
4 ounce white chocolate, melted and still warm
1 cup sour cream
4 ounces white chocolate chunks or chips

White Chocolate Ganache:
8 ounces white chocolate, coarsely chopped
2 tablespoons heavy cream
4 ounces semisweet chocolate, melted and still warm


Recipe



Make the cake: In a bowl, sift together the flour, baking powder, baking soda and salt. Put the butter and 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 eggs, one at a time, beating for 20 seconds. After each addition, slowly beat in the melted 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 cocolate chunks or chips.

Bake for 55 to 60 minutes. (Sorry, the recipe didn't give an exact oven temperature - check another cookbook/recipe! LuAnn) 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 the wire rack and let cool to room temperature.

Make the white chocoalte ganache: In a ceramic or glass bowl covered with plastic wrap, heat the white chocolate with the heavy cream on high in a microwave oven for 30 second intervals, stirring after each interval, until smooth. Let the ganache cool for about 10 minutes, then drizzle it over the cake in a decorative pattern.

Pour the melted semisweet chocoalte into the squeeze bottle and squeeze it over the white chocolate in a decorative pattern.

Transfer the cake to a serving plate.