-
1
Preheat oven to 350u00b0F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
-
2
In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
-
3
Chop four squares of the white chocolate and melt the other 4. Set aside.
-
4
In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
-
5
Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
-
6
Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
-
7
Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
-
8
For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
-
9
Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.
