White Chocolate Truffle And Chocolate Fudge Layer Cake Recipe

How to Make White Chocolate Truffle And Chocolate Fudge Layer Cake

1. **Chocolate Stars:**
2. Line a baking sheet with foil.
3. In a double boiler, melt 6 ounces of bittersweet or semisweet chocolate and 1 tablespoon of shortening until smooth.
4. Pour onto the prepared baking sheet and spread into a 14x9-inch rectangle.
5. Refrigerate until firm (about 12 minutes).
6. Spray star-shaped cookie cutters with nonstick spray.
7. Cut out stars and refrigerate until firm (about 30 minutes).
8. Carefully transfer stars to another foil-lined baking sheet using a small offset spatula.
9. Refrigerate until ready to use.
10. **Cake:**
11. 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.
12. Melt 4 ounces of unsweetened chocolate in a saucepan over low heat until smooth. Cool slightly.
13. Sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
14. Cream together 1 ½ cups (3 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
15. Beat in the cooled melted chocolate and 1 teaspoon vanilla extract.
16. Add eggs one at a time, beating well after each addition.
17. Gradually add the dry ingredients and 1 cup of milk, alternating between the two, beginning and ending with the dry ingredients.
18. Divide batter evenly between prepared pans.
19. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
20. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
21. Peel off parchment paper.
22. **Filling & Frosting:**
23. In a saucepan, heat 1 cup heavy cream and 4 ounces unsalted butter over medium heat, stirring until butter melts. Remove from heat.
24. Add 12 ounces of white chocolate and stir until smooth. Whisk in 1 teaspoon vanilla extract.
25. Pour 1 ½ cups of the white chocolate mixture into a small bowl, cover, and freeze for at least 2 hours.
26. Let the remaining white chocolate mixture cool to lukewarm (about 20 minutes).
27. In a large bowl, beat 2 cups heavy cream and ½ teaspoon almond extract until stiff peaks form.
28. Gently fold in the lukewarm white chocolate mixture in three batches.
29. Refrigerate the whipped cream frosting until medium peaks hold (about 3 hours), folding occasionally.
30. Brush each cake layer with 2 tablespoons of amaretto.
31. Layer the cakes with the chilled white chocolate filling and frost with the whipped cream frosting.
32. Chill for at least 1 hour to set.
33. Decorate with chocolate stars and serve.