2 1/2 cups (310g) plain flour
1 teaspoon bicarb soda
170 g white chocolate, chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 cup hot water
250g butter, softened
1 1/2 cups (300g) white sugar
300 g sour cream
300 ml thicken cream
250 g white chocolate, broken into pieces
Preheat oven to 180 degrees C. Sift together the flour, bicarb soda, baking powder and salt. Set aside. In medium bowl, melt white chocolate and hot water on microwave about 35-40 seconds until melted. Stir until smooth then allow to cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with sour cream. Mix in melted white chocolate.
Pour batter into springform 23 cm round cake tins. Bake for 1 hour, or until a skewer inserted into the centre of the cakes comes out clean.
To make frosting:
Melt chocolate in microwave for 35-40 seconds. Heat cream in saucepan on low heat until almost come to the boiling, add the melted chocolate, stir until chocolate completely melted. Removed from heat. Cool for 25 minutes or until spreadable.
Spread the frosting on top and sides of cake. You can design your own design on top or just cover them all around.
You can use buttermilk. I prefer to use sour cream.Hence you can use two 23cm round cake tins and also spread the icing between the layers.Its up to you to use saucepan to melt your chocolate with hot water on low heat.(use more hot water about 1/2 c).