White Chocolate Layer Cake

White Chocolate Layer Cake
White chocolate cream frosting
2/3 cup heavy cream
2 ounces good quality white chocolate, finely chopped
1/2 teaspoon vanilla extract
White chocolate cake
1 tablespoon unsalted butter, room temperature
1/2 cup all-purpose flour, sifted
1 ounce good quality white chocolate, finely chopped
1/4 cup boiling water
2 tablespoons sour cream
1 egg yolk
1/2 teaspoon vanilla extract
1/3 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
Equipment
Two 14- or 14.5-ounce cans (cleaned, labels and both ends removed)
Baking sheetFor the frosting: Place cream in a 2-cup microwave-safe bowl and cook on high power until just boiling, about 1 1/2 minutes. Add the white chocolate and whisk until it melts and mixture is smooth. Let cook and refrigerate 3 to 4 hours. (This can be made a day before baking.)While the cake cools, add vanilla to the cream mixture and beat with a handheld mixer on high until firm peaks form, about 2 minutes. Use immediately.For the cake: Place a rack in the center of oven and heat to 350 degrees. Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on baking sheets for easier handling; set aside.Place the white chocolate in a small microwave-safe bowl and cook on medium power until melted, about 1 minutes. Let cool to lukewarm.Place the butter in a small microwave-safe bowl and cook on medium power until it melts, about 30 seconds. Let the boiling water cool slightly and add it to the butter and whisk to blend. Ass sour cream egg yolk and vanilla and whisk to combine. Place flour, sugar, packing soda and salt in a medium mixing bowl and whisk to blend well. Add the sour cream mixture and the melted white chocolate and whisk until smooth.Spoon batter into prepared cans, diving evenly. Bake cakes about 30 minutes, or until a toothpick insert into the center comes out clean.Remove the baking sheet and transfer cans to a wire rack to cool for 15 minutes. Run a thin, sharp knife around the edge of each can and invert the cakes into the rack to cool completely.To frost the cakes: Cut each cake in 1/2 horizontally. Spread a layer is frosting about 1/4 inch thick on the cut side of one cake, that stack the other 1/2 on top. Frost the top and sides of the cake; repeat with the remaining cake and frosting. (Can be store in an airtight container in the refrigerator for up to 2 days before serving.Serves two.Nutrition values per serving: 862 calories, 54 g fat, 85 g carbohydrates, 1 g fiber, 9 g protein, 252 mg cholesterol, 306 mg sodium."Small Batch Baking" by Debby Maugans Nakos (2004 Workman, $13.95)