White Chocolate Bundt Cake (Scratch) - cooking recipe

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 (1 ounce) squares white baking chocolate
1 cup butter, softened
2 cups granulated sugar
2 tablespoons granulated sugar
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
4 (1 ounce) squares white baking chocolate, melted
1/2 cup whipping cream
4 (1 ounce) squares semisweet baking chocolate, melted (or milk chocolate)

Preparation

Preheat oven to 350\u00b0F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
Chop four squares of the white chocolate and melt the other 4. Set aside.
In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.