Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 16 oz white chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, room temperature
  • 0.25 tsp fine salt
  • 4 oz white chocolate, finely chopped
  • 0.25 cup heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Cream butter and sugar until pale and fluffy. Add eggs one at a time, then stir in vanilla.
  3. Alternately add the flour, baking powder, salt, and milk to the creamed mixture, mixing until just combined.
  4. Pour batter into pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
  5. Place 16 oz of chopped white chocolate in a heat-proof bowl. Heat 1 cup of heavy cream in a saucepan until it just begins to simmer.
  6. Pour hot cream over chocolate and let sit undisturbed for 5 minutes, then whisk from the center outward until glossy. Stir in room-temperature butter and salt.
  7. Place one cake layer down and spread a thick layer of ganache. Top with the second layer.
  8. Coat the entire cake in a thin crumb coat of ganache and chill for 30 minutes.
  9. Prepare the drip by melting 4 oz of white chocolate and 0.25 cup of heavy cream together.
  10. Once the drip reaches a slow ribbon consistency, carefully pour around the edges of the chilled cake.