White Chocolate Mud Cake

Directions

1. 1
   Preheat the oven to 300°F. Grease and line bottom and sides of a deep 8-inch square cake pan with 2 layers of parchment paper, extending paper 2 inches above rim.
2. 2
   Place butter, sugar, sour cream and 5 oz white chocolate in a medium saucepan on low heat. Cook and stir for 4-5 mins or until smooth. Remove from heat. Transfer to a large heatproof bowl; cool for 15 mins.
3. 3
   Stir eggs and sifted flours into chocolate mixture. Spoon into prepared pan, smoothing top. Bake for 1 hour 40 mins or until a toothpick inserted into center comes out clean. Cover pan tightly with foil. Cool cake overnight.
4. 4
   Place remaining 11 oz white chocolate and 1/2 cup cream in a small saucepan on low heat. Cook and stir for 2-3 mins or until smooth. Transfer mixture to a heatproof medium bowl. Cover with plastic wrap; refrigerate for 3 hours or until firm. Repeat process using semi-sweet chocolate and remaining 1/4 cup cream.
5. 5
   Reserve two-thirds of the white chocolate mixture to spread on cake. Roll rounded teaspoons of remaining white chocolate mixture into balls to make 10 truffles. Place on a plate. Cover with plastic wrap; refrigerate for 30 mins. Repeat process using dark chocolate mixture.
6. 6
   Beat reserved white chocolate mixture in a medium bowl with an electric mixer for 30 seconds or until light and fluffy. Spread over top and sides of cake. Sprinkle tops of white chocolate truffles with silver dragees. Roll dark chocolate truffles in sifted cocoa powder; shake off excess. Arrange truffles on top of cake.