White Chocolate Drip Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 3 minutes.

   Tip: Use a stand mixer for easier mixing.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.

5. 5

   With the mixer on low speed, gradually add the flour mixture and mix until just combined, about 2 minutes.

   Tip: Be careful not to overmix.

6. 6

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the white chocolate to cool slightly.

   Tip: Stir in the melted white chocolate into the batter.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

9. 9

   To make the glaze, melt the white chocolate glaze in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir in the confectioners' sugar until fully incorporated.

10. 10

    Once the cakes are completely cool, place one cake layer on a serving plate and drizzle with the glaze. Top with the second cake layer and drizzle with the remaining glaze.

    Tip: Allow the glaze to set before serving.

11. 11

    Serve and enjoy!