Finely grate white chocolate onto a plate using a vegetable peeler. Chill till
needed. Pre-heat oven to 350.
Grease the base of 2 8 inch round cake pans line with parchment paper.
Combine butter, sugar, flour, cocoa, baking powder , salt, and eggsin a large bowl , Using an electric mixer set on medium speed , beat until
Continue beating until increased in volume, about 2 minutes longer . Divide between pans.
Bake cakes until a toothpick inserted in center comes out clean, 20-25 minutes. Leave cakes in pans to cool for one minute.
then turn to a wire rack Peel off lining paper: let cool .
Meanwhile heat heavy cream just to a boil , Break chocolate into pieces :
add to cream stir till melted. Let cool chill for 30 minutes.
then whisk to a spreadable consistency.
Use a third of chocolate frosting to sandwich cakes, Spread the remainder over the whole cake , Sprinkle reserved grated chocolate to garnish
Not a NESTLÉ®-tested recipe.