– 3 sticks (339 g) unsalted butter, softened – 2 ½ cups (500 g) sugar – 5 large eggs, room temperature – 3 cups (342g) cake flour *see notes – ½ teaspoon (2 g) baking powder – ½ teaspoon salt (3g) salt – 1 cup (242g) heavy cream or whipping cream (we used heavy cream) *see notes – 2 teaspoons (8 g) vanilla – 5 oz white chocolate (We used Ghirardelli white chocolate baking bars – We used 3.5 oz White Chocolate – 1.5 oz white chocolate for curls
Heat oven to 325. Grease and flour tube or 10–12 cup bundt pan.Cover 5 oz. white chocolate with heavy cream in a microwave-safe bowl and microwave for 30 seconds.
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Add small amounts and stir until chocolate is practically melted. Mix until smooth and melted.Set aside the cake flour, salt, and baking powder after whisking them for 30 seconds in a separate bowl.
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Cream the butter with an electric mixer on medium speed (use a paddle attachment if using a stand mixer). Add vanilla. Gradually add sugar and beat until light and fluffy, 3–5 minutes.
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Wait a few seconds after each addition of the eggs at room temperature until the yolk has completely incorporated into the mixture. Add the eggs one at a time.
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Alternate adding flour and white chocolate/cream mixtures to the butter, sugar, egg combination on low speed. Start and finish with dry ingredients. I add dry components three times and wet twice.
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Bake for 55–60 minutes at 325 degrees until a toothpick or long skewer comes out clean or with a few crumbs.About 8 cups of batter.Turn out after 10 minutes of pan cooling.
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Use a microwave-safe bowl to heat Ghirardelli white chocolate baking bar squares in small increments (I started with 15 seconds and then 10 seconds) until almost melted.
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Stir the chocolate for a minute to help it melt. Avoid overheating.After melting the chocolate, you can pour it over the Room Temperature cake, but I prefer to use a piping bag with the tip snipped off for better control.
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Three baking squares were utilised to make white chocolate curls for the cake top. I used a potato peeler, but a sharp knife would work too. run the knife along room-temperature chocolate to curl.
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If the chocolate splinters, it's too cold. Warm it in your palms or a sunny kitchen place. Before adding them to the cake, I curl them over a dish or wax paper and freeze them for 5-10 minutes to make them less delicate.
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I placed the white chocolate curls to the freshly applied white chocolate glaze and then sprinkled them on top of it while gently pressing them.
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