Chocolate Cake with White Chocolate

Ingredients

• 120 g dark chocolate couverture
• 150 g butter
• 100 g sugar
• 4 eggs
• 200 g Flour
• 50 g cornstarch
• 3 tbsp cocoa powder
• 1 tsp Baking powder
• 60 ml milk
• 200 g white chocolate couverture
• 100 ml whipping cream
• 200 g mascarpone
• 700 g dark chocolate couverture
• 350 ml whipping cream
• 120 g butter
• white chocolate sprinkles

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   For the batter, roughly chop the chocolate and melt it over a double boiler. Let cool slightly. Whisk the butter and sugar until fluffy. Gradually fold in the eggs and melted chocolate. Combine flour, cornstarch, cocoa powder, and baking powder; add to the butter mixture and stir in milk. Pour the batter into a parchment-lined springform pan. Smooth the top and bake for 30-35 minutes (test with a skewer). Remove from oven, let cool slightly, then release from the pan onto a cooling rack. Once cooled, cut horizontally.

3. 3.

   For the filling, chop the white chocolate. Bring the cream to a boil, remove from heat, add the white chocolate, and stir until melted. Allow the mixture to cool until it is just soft‑creamy. Gradually fold in the mascarpone and whisk until smooth.

4. 4.

   Place one cake layer on a plate and spread with the white chocolate filling. Top with the second cake layer.

5. 5.

   For the glaze, chop the dark chocolate and place in a bowl. Heat the cream, pour over the chocolate, and stir until melted. Add butter pieces and beat until creamy. Cool slightly. Spread the chocolate glaze thickly around the entire cake. Garnish with white chocolate sprinkles before serving.