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1
Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess.
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2
Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer.
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3
Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth.
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4
Let cool slightly, about 5 minutes.
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5
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
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6
Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps).
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7
Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles.
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8
Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes.
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9
Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
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10
Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool.
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11
Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes.
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12
Beat in the melted white chocolate until combined.
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13
Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla.
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14
(If the frosting is too soft to spread, chill about 15 minutes.)
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15
Place one cake layer on a platter and spread with one-third of the frosting.
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16
Top with the second cake layer; cover the whole cake with the remaining frosting.
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17
Top with shaved white and dark chocolate.
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18
Photograph by Ryan Dausch
