White Chocolate Pound Cake

Name: White Chocolate Pound Cake
Yield: ['12', '10 - inch bundt cake']
Ingredients: 2 tablespoons white sugar; 8 (1 ounce) squares white chocolate; 1 cup butter; 2 cups white sugar; 5 eggs; 2 teaspoons vanilla extract; 0.5 teaspoon almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon baking soda; 1 cup sour cream; 1 (1 ounce) square semisweet chocolate; 4 (1 ounce) squares white chocolate, melted

4.60 (73)

🍽 ['12', '10 - inch bundt cake'] 🏷 Dessert

This indulgent bundt cake is a celebration of white chocolate, baked into a moist pound cake and finished with a decadent two-tone chocolate drizzle. The batter is enriched with sour cream and flavoured with vanilla and almond extracts, creating a tender crumb. Layered with chopped white chocolate, it bakes to golden perfection before being adorned with melted chocolates for a beautiful finish. It serves 12 people from a 10-inch pan.

Ingredients

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
0.5 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
0.25 teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Method

Set your oven to 350 degrees F (175 degrees C). Prepare a 10 inch bundt pan by greasing it and sprinkling 2 tablespoons of white sugar inside.
Take eight squares of white chocolate. chop four of them and melt the other four. Keep these prepared chocolates to one side.
Using a mixing bowl, beat the butter with 2 cups of sugar until pale and fluffy, which should take about 5 minutes. Incorporate the eggs individually, ensuring each is fully mixed in before adding the next. Blend in the vanilla and almond extracts along with the melted white chocolate.
Whisk together the all-purpose flour, baking powder, salt and baking soda. Add this dry mixture to the creamed butter mixture in parts, alternating with additions of the sour cream. Mix only until everything is combined.
Transfer one third of the cake batter into the prepared pan. Scatter half of the chopped white chocolate over it. Add another third of the batter and the remaining chopped chocolate. Finish by pouring the last portion of batter on top.
Bake the cake at 350 degrees F (175 degrees C) for 55 to 60 minutes. It is ready when a knife inserted near the centre comes out clean. While the cake bakes, melt the semisweet chocolate and the 4 squares of white chocolate separately, using a double boiler or microwave. Stir each until smooth and allow them to cool.
Allow the baked cake to cool in its pan for 10 minutes before turning it out onto a wire rack to cool completely. Once cool, place the cake on a serving dish and drizzle it with the melted white and semisweet chocolate. You may garnish with strawberries if you wish.

Nutrition (per serving)

Calories623 kcal

Fat32 g

Sugars53 g

Protein8 g

Sodium338 mg

Recipe details

CategoryDessert

AuthorDebbie Rowe