1 cup butter
1 cup + 3 tbsp granulated sugar
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup + 3 tbsp unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10.5-oz semisweet chocolate
6-oz white chocolate finely grated for garnish, if desired
Grate the white chocolate so it can chill while you prepare the cake.
Preheat oven to 350 degrees.
Lightly oil the bottoms of two 8-inch round cake pans and line with parchment paper; set aside.
In large mixer bowl combine the butter, sugar, flours, cocoa, baking powder, baking soda, salt, and eggs. With mixer on medium speed, beat until smooth. Continue beat for a couple more minutes until the volume has increased. Add the hot water and beat to incorporate, about a minute. Divide the batter evenly between the two pans.
Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. All cakes to cool in pan for about 10 minutes then gently remove from pans, peel of parchment paper and allow to cool completely on wire racks.
While cake cools heat the heavy cream just to a boil - do not boil! Break the chocolate into pieces, adding to the cream and stirring until melted. Let cool then chill in refrigerator for 30 minutes. Remove from refrigerator and whisk until thickened to a spreading consistency.
To assemble the cake, place one layer on the cake plate and top with 1/3 of the frosting. Spread the frosting and top with the second layer. Spread the remaining of the frosting over the sides and top of the cake. Sprinkle the white chocolate over the top, if desired.