A delightful white chocolate bundt cake topped with a luscious white chocolate glaze, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a bundt pan.
Ensure the bundt pan is well-greased to prevent sticking.
In a saucepan, melt the white chocolate and butter over low heat, stirring until smooth. Let it cool slightly.
Stir continuously to avoid burning the chocolate.
In a mixing bowl, cream together the sugar and eggs until light and fluffy.
Beat the mixture well to incorporate air for a fluffy cake.
Gradually add the melted chocolate mixture to the egg mixture, mixing well.
Ensure the chocolate mixture is not too hot to prevent cooking the eggs.
Sift together the flour and baking powder, then add to the wet ingredients alternately with milk, mixing until just combined.
Do not overmix to keep the cake tender.
Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Check the cake at the minimum baking time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cake ensures the glaze adheres properly.
For the glaze, melt the white chocolate and butter in a saucepan over low heat. Remove from heat and stir in confectioners' sugar and milk until smooth.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the cooled cake and let it set before serving.
Use a spoon or piping bag for a neat drizzle.
Slice and serve the cake, enjoying its rich white chocolate flavor.
Pair with a cup of coffee or tea for a delightful treat.
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