Serves: 8
Prep-Time: 35 minutes
Bake Time: 20-25 minutes

Ingredients:
6 oz. white chocolate for garnish
1 cup (2 sticks) unsalted butter
1 cup plus 3 tbsp. granulated sugar
1 1/2 cup all-purpose flour
1/2 cup plus 3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10 1/2 oz. semisweet chocolate



Directions:

1.) Finely grate white chocolate onto a plate using a vegetable peeler. chill until needed. Preheat oven to 305*f.

2.) Grease the base of two 8" round cake pans; line with parchment paper. Combine sugar, flour cocoa, baking powder, baking soda, salt together by sifting them twice than in a large bowl add the eggs and butter. Using an electric mixer, beat until smooth. Continue to beat until the mixture has increased in volume, so for another 1-2 minutes. Add the hot water and beat for 1 minute to fully incorporate it into the mixture. Now divide batter between the two baking pans.

3.) Bake the cakes until a tooth pick comes out clean. Cook time 20-25 minutes. Let cakes completely cool before removing them from the pans. Make sure to peel off the parchment paper from the bottom of the cakes.

4.) While your cakes are cooling heat up the heavy cream just until it comes to a boil. Break your semisweet chocolate in to pieces (if using Nestle Toll House Morsels you don't need to). Add the chocolate to the cream and stir until chocolate is melted. Let the mixture cool in the refrigerator for 30 minutes. Once chilled whisk the mixture until you have a spreadable frosting like consistency.

5.) Use a some of the chocolate frosting to sandwich you cakes together (for multiple layers double the amount of milk and chocolate pieces). Then simply use the remainding chocolate frosting to cover the cake and garnish with your white chocolate shavings.