Ingredients
310 g all-purpose flour
5 g baking soda
2 g baking powder
3 g salt
168 g white chocolate, chopped
120 ml hot water
225 g butter, softened
300 g white sugar
3 eggs
235 ml buttermilk
Frosting
168 g white chocolate, chopped
20 g all-purpose flour
235 ml milk
225 g butter, softened
200 g white sugar
METHOD
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
310 g all-purpose flour
5 g baking soda
2 g baking powder
3 g salt
168 g white chocolate, chopped
120 ml hot water
225 g butter, softened
300 g white sugar
3 eggs
235 ml buttermilk
Frosting
168 g white chocolate, chopped
20 g all-purpose flour
235 ml milk
225 g butter, softened
200 g white sugar
METHOD
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
