Ingrédients pour White Chocolate Truffle And Chocolate Fudge Layer Cake
- Chocolate
- Vegetable Shortening
- Vegetable Oil Cooking Spray
- 4 ounces unsweetened chocolate
- All Purpose Flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- Unsalted Butter
- Vanilla Extract
- 4 large eggs
- Whole Milk
- Whipping Cream
- 12 ounces white chocolate
- ½ teaspoon almond extract
- 4 tablespoons amaretto
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Comment préparer White Chocolate Truffle And Chocolate Fudge Layer Cake
- **Chocolate Stars:**
- Line a baking sheet with foil.
- In a double boiler, melt 6 ounces of bittersweet or semisweet chocolate and 1 tablespoon of shortening until smooth.
- Pour onto the prepared baking sheet and spread into a 14x9-inch rectangle.
- Refrigerate until firm (about 12 minutes).
- Spray star-shaped cookie cutters with nonstick spray.
- Cut out stars and refrigerate until firm (about 30 minutes).
- Carefully transfer stars to another foil-lined baking sheet using a small offset spatula.
- Refrigerate until ready to use.
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch diameter cake pans with 1 1/2-inch-high sides. Line the bottoms with parchment paper.
- Melt 4 ounces of unsweetened chocolate in a saucepan over low heat until smooth. Cool slightly.
- Sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Cream together 1 ½ cups (3 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in the cooled melted chocolate and 1 teaspoon vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients and 1 cup of milk, alternating between the two, beginning and ending with the dry ingredients.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Peel off parchment paper.
- **Filling & Frosting:**
- In a saucepan, heat 1 cup heavy cream and 4 ounces unsalted butter over medium heat, stirring until butter melts. Remove from heat.
- Add 12 ounces of white chocolate and stir until smooth. Whisk in 1 teaspoon vanilla extract.
- Pour 1 ½ cups of the white chocolate mixture into a small bowl, cover, and freeze for at least 2 hours.
- Let the remaining white chocolate mixture cool to lukewarm (about 20 minutes).
- In a large bowl, beat 2 cups heavy cream and ½ teaspoon almond extract until stiff peaks form.
- Gently fold in the lukewarm white chocolate mixture in three batches.
- Refrigerate the whipped cream frosting until medium peaks hold (about 3 hours), folding occasionally.
- Brush each cake layer with 2 tablespoons of amaretto.
- Layer the cakes with the chilled white chocolate filling and frost with the whipped cream frosting.
- Chill for at least 1 hour to set.
- Decorate with chocolate stars and serve.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
231g
Fat
186g
Carbs
27g
