Mrs. Fields White Chocolate Bundt Cake
White Chocolate Bundt Cake with melted chocolate and un-melted white chips in the batter.
Servings 12
Cost 5
Ingredients
- 3 cups all-purpose flour (370 grams)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter softened (230 grams)
- 2 cups sugar (400 grams)
- 1 ½ tsp vanilla extract
- ½ tsp almond extract
- 5 large eggs
- 4 oz white chocolate; melted and still warm
- 1 cup sour cream
- 4 oz white chocolate chips
White Chocolate Ganache
- 8 oz white chocolate chopped
- ½ cup heavy whipping cream
- Optional Chocolate Garnish: 4 oz semisweet chocolate
Instructions
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
- In a bowl, sift or just whisk together the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, stopping to scrape bowl often. Add the extracts, then add the eggs one at a time, beating for 30 seconds after each addition and scraping bowl. Scrape in the melted white chocolate and beat on medium until blended.
- With the mixer on low (or you can do this by hand), add the flour and the sour cream alternatively, beating until blended.
- Stir the white chips into the batter and scrape into pan. Drag a knife or scraper through to even out the batter, then bake for 55 minutes (up to 60) at 350. The top will brown and the whole kitchen should smell great! Allow the cake to cool on a rack for 15 minutes, then invert onto a wire rack to finish cooling.
- White Chocolate Ganache
- In a microwave-safe bowl, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High for 30-second intervals, stirring after each interval, until smooth. Let cool slightly, then drizzle over the cake. As a decorative accent, melt some semisweet chocolate and drizzle it over the white.