Fudgy Chocolate Cake

Ingredients:

6 ounces white chocolate, for garnish

1 cup (2 sticks) butter

1 cup plus 3 tablespoons granulated sugar

1 1/2 cups all-purpose flour

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon salt

4 large eggs, at room temperature

1/2 pint heavy cream

1 package (10.5 ounces) semisweet chocolate

Directions:

Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 degrees.

Grease two 8" round cake pans. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer, beat ingredients on medium speed until smooth. Continue beating for about 2 minutes longer. Divide batter between pans.

Bake cakes at 350 degrees for 20-25 minutes or until a toothpick inserted in centers comes out clean. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Let cool.

In a saucepan, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.

Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate on the top of cake to garnish.