This cake is rich and goes a long way. Cut into small slices when serving. It is expensive, but a special cake at the holidays or for a special event. It’s worth the money and time. It’s pretty with the chocolate and white chocolate drizzle on top.
Ingredients:
1 c. butter or margarine, softened
1 1/2 c. sugar
4 eggs
1/2 tsp. baking soda
1 c. buttermilk
2 1/2 c. all-purpose flour
1 1/2 c. semi-sweet chocolate mini morsels, divided
2 4-ounce bars sweet baking chocolate, melted and cooled
1 c. chocolate syrup
2 tsp. vanilla extract
4 ounces white chocolate, chopped
2 T. plus 2 tsp. shortening, divided
Chocolate and white chocolate leaves (optional)
Directions:
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed using an electric mixer. Add eggs, one at a time, beating after each addition.
Dissolve baking soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 c. mini morsels, melted chocolate, chocolate syrup and vanilla; stirring just until blended (do not over beat). Spoon batter into a heavily greased and floured 10-inch (12 cup) Bundt® pan. Bake at 300 degrees for 1 hour and 25 to 30 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool completely.
Combine 4 ounces chopped white chocolate and 2 T. shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat and drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 c. mini morsels and 2 tsp. shortening in a small sauce pan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves. Cake looks very attractive as is.
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