6 oz. white chocolate, for garnish
1 cup unsalted butter
1 cup plus 3 Tbsp. sugar
1-1/2 cups all-purpose flour
1/2 cup plus 3 Tbsp. unsweetened cocoa powder
1 Tbsp. baking powder
1 tsp. salt
4 large eggs
1/2 pint heavy cream
10-1/2 oz. semisweet chocolate
Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed.
Preheat the oven to 350*F.
Grease the base of two 8" round pans, lice with parchment paper. Combine butter, cocoa, sugar, flour, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth (be sure to beat the cake mixture thoroughly to incorporate plenty of air into it, this encourages the cake to rise). continue to beating until increased in volume, about 2 minutes longer. Divide batter between the pans.
Bake cakes for 20-25 minutes or until a toothpick inserted in the center comes out clean. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper, let cool.
Meanwhile, heat heavy cream just to 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 to garnish.
Serves 8