2 ounce chopped white baking chocolate (with cocoa butter) 2 tablespoon whipping cream 1 vanilla bean ⅓ cup mascarpone cheese or cream cheese, softened 3 tablespoon butter, softened 2 cup powdered sugar
Chocolate Ganache
1 cup whipping cream 1 tablespoon light-color corn syrup 2 ½ cup semisweet or dark chocolate pieces
**Test kitchen tip
If you have only one square pan, bake one layer at a time. Cool cake as directed in pan, then turn onto a wire rack. Wash and dry the pan. Grease and flour. Repeat baking each layer. Store cake batter in the refrigerator until ready to bake.
To make ahead:
Prepare as directed through Step 3. Place cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in Step 4.
