White Chocolate Bundt Cake (Scratch)

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 8 (1 ounce) squares white baking chocolate
• 1 cup butter, softened
• 2 cups granulated sugar
• 2 tablespoons granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 4 (1 ounce) squares white baking chocolate, melted
• 1/2 cup whipping cream
• 4 (1 ounce) squares semisweet baking chocolate, melted (or milk chocolate)

1. Preheat oven to 350u0b0F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
2. In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
3. Chop four squares of the white chocolate and melt the other 4. Set aside.
4. In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
5. Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
6. Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
7. Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
8. For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
9. Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.

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Taken from www.food.com/recipe/white-chocolate-bundt-cake-scratch-463285 (may not work)