Ingredients
Cooking spray
6 oz. white chocolate, chopped
3 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
4 large eggs
1 1/2 tsp. pure vanilla extract
1 1/2 c. whole milk
1/2 c. sour cream
3 oz. white chocolate, chopped
1 c. heavy cream, divided
12 oz. cream cheese, softened
1/2 c. (1 stick) butter, softened
3 1/2 c. powdered sugar
1 tsp. pure vanilla extract
3 oz. white chocolate, chopped
1/4 c. heavy cream
White chocolate shavings, for garnish
Preparation
Step 1Make the cake: Adjust racks to center and lower-third position, and preheat oven to 350°. Line 3, 8” cake pans with parchment, and grease with cooking spray. Place chocolate in a heat-safe bowl and set over a pan of simmering water, ensuring bottom of bowl doesn’t touch water. Stir until chocolate is completely melted and smooth. Remove from heat and let cool to room temperature. Step 2In a large bowl, whisk together flour, baking powder, and salt. Step 3In another large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add half of the dry ingredients and beat until just a few dry streaks remain. Add milk and sour cream, and beat until incorporated. Add remaining dry ingredients and beat until just combined. Divide batter evenly between cake pans, and smooth tops with an offset spatula. Step 4Bake until a toothpick inserted in middle comes out clean, 28 to 30 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely. Step 5Make the mousse: Place chocolate in a small heat-safe bowl. In a small pot over medium heat, heat ¼ cup cream until simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth. Refrigerate to let cool completely, about 10 minutes. Give the mousse a stir after about 5 minutes to make sure the chocolate isn’t hardening. Step 6Meanwhile, place remaining ¾ cup heavy cream in bowl of a stand mixer fitted with the whisk attachment, and beat until stiff peaks form. Gently fold in cooled chocolate mixture until just combined. Step 7Make the frosting: In a large bowl using a hand mixer, or in bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add in vanilla. Step 8Make ganache: Place chocolate in a small heat-safe bowl. In a small pot over medium heat, heat ¼ cup cream until simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth.Step 9Assemble cake: Using a large serrated knife, level tops of cakes as needed. Place one layer on a serving dish, and top with half of the mousse. Smooth into an even layer. Top with a second layer of cake, then remaining mousse. Top with third layer of cake. Step 10Frost top and sides with cream cheese frosting, reserving some to pipe onto top of cake, if desired. Spoon ganache over top of cake, and let drip down the side. Step 11If desired, place reserved frosting into a pastry bag with a large open star tip, and pipe dollops around edge of cake. Sprinkle top with chocolate shavings.
Have you made this yet? Let us know how it went in the comments below!
