Milk chocolate, unsalted
1 1/2 cups (3.5 ounces) of butter, softened
1 cup (2.8 ounces) of granulated sugar
8 large eggs, at room temperature
150g dark chocolate chips, melted
10 egg whites, beaten until stiff
1 cup (2.8 ounces) all-purpose flour
Cocoa powder topping
1 1/4 cups (3.5 ounces) cocoa powder
1 cup (8 ounces) of milk
1/4 cup (0.5 ounce) unsalted butter, softened
200g white chocolate chips, chopped
Milk chocolate, unsalted
1 1/2 cups (3.5 ounces) of butter, softened
1 cup (2.8 ounces) of granulated sugar
8 large eggs, at room temperature
150g dark chocolate chips, melted
10 egg whites, beaten until stiff
1 cup (2.8 ounces) all-purpose flour
Cocoa powder topping
1 1/4 cups (3.5 ounces) cocoa powder
1 cup (8 ounces) of milk
1/4 cup (0.5 ounce) unsalted butter, softened
200g white chocolate chips, chopped
Milk chocolate
Beat the butter, sugar, and eggs for 10 minutes
Remove from stand mixer and melt in the microwave. Reserve
Beat egg whites until stiff
Alternately add egg whites and flour to reserved mixture and mix gently after each addition
Pour into a greased and floured tube pan or Bundt pan and bake in a preheated oven at 350°F for 45-50 minutes. Reserve
Cocoa powder topping
Combine sugar, milk, butter, and white chocolate chips in a saucepan and heat over low, stirring constantly, until smooth and thick
Pour over warm cake and serve with additional glaze if desired.
