White Chocolate Decadence

For the Cake:

• 90 g Classic White Chocolate, chopped
• 1 1/4 cups flour
• 3/4 cup sugar
• 1/2 tsp salt
• 1/4 tsp baking soda
• 75 ml buttermilk
• 1/4 cup butter, softened
• 4 large egg whites
• 1 tsp vanilla
  
  

For the Frosting:

• 110 g Classic White Chocolate, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup butter, softened
• 1 tsp vanilla
  
  

For the Topping:

• 50 g Classic Dark Chocolate

1. Preheat oven to 350°F.
2. Coat a 6-inch cake pan with non-stick cooking spray and lightly flour.
3. Line bottom of pan with parchment paper, then spray and flour again.
4. In heatproof bowl, melt 90 g of the white chocolate in microwave in 15-second bursts. Stir between each until chocolate is completely melted.
5. In large bowl, combine flour, sugar, salt, baking soda, buttermilk and butter.
6. Mix on low speed with electric mixer until all dry ingredients are completely moistened.
7. Stir in melted chocolate.
8. In separate bowl, beat egg whites until stiff peaks form.
9. Gently fold batter into egg whites.
10. Spread evenly in cake pan. Tap on counter to remove any air bubbles.
11. Bake for 20 to 30 minutes or until toothpick inserted into the batter comes out clean.
12. Chill cake in refrigerator.
13. Melt remaining 110 g of white chocolate until completely melted.
14. Beat softened cream cheese in large bowl until smooth, then gradually add in melted white chocolate.
15. Add butter and vanilla and blend thoroughly until smooth.
16. Frost the cake and decorate with dark chocolate shavings.