White Chocolate Hazelnut Cake

White chocolate is a confection of sugar, cocoa butter, and milk solids. It was invented in the 1930s by the Nestlé Company of Switzerland. White chocolate came to the US in 1948 with the introduction of Nestlé's Alpine White Chocolate bar with almonds. Contrary to popular belief white chocolate does contain cocoa even though it is white in appearance and cocoa is usually darker in color

2 ½ cups all purpose flour
¼ teaspoon baking soda
1/8 teaspoon sea salt
8 ounces white chocolate, chopped
1 cup (2 sticks) unsalted butter, softened
1 ½ cups sugar
4 large eggs
½ cup hazelnut syrup
1 teaspoon creamy hazelnut flavor
1 cup buttermilk
Melted bittersweet chocolate and chopped hazelnuts for garnish

Preheat oven to 325ºF. Butter and flour 12 cup Bundt pan.

Whisk flour, baking soda, and sea salt in small bowl to blend; set aside.

Place white chocolate in top of a double over low heat; stir until melted and smooth. Cool to room temperature.

Using electric mixer beat butter until creamy. Gradually add sugar, beating until light and fluffy. Add eggs 1 at a time, beating just until yellow disappears after each addition. Stir in melted white chocolate, syrup, and flavoring until smooth.

At low speed, beat in flour mixture in 3 additions alternating with buttermilk in 2 additions. Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 1 hour. Once cake has completely cooled, invert onto a serving platter or cake board. Garnish with melted bittersweet chocolate and chopped hazelnuts.

Hazelnuts or filberts are rich in protein and unsaturated fat. They also have significant amounts of thiamine and B6. Turkey is the largest producer of hazelnuts in the world. Hazelnuts are also grown in the US (Oregon and Washington).