How to make it

  • **********For chocolate stars:
  • Line baking sheet with foil.
  • Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth.
  • Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle.
  • Refrigerate until just firm, about 12 minutes.
  • Spray assorted star-shaped cookie cutters with nonstick spray.
  • Cut out stars.
  • Refrigerate until firm, about 30 minutes.
  • Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet.
  • Refrigerate until ready to use.
  • (Can be made 3 days ahead. Cover and keep refrigerated. )
  • ****************For cake:
  • Preheat oven to 350°F.
  • Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line bottoms with parchment paper; butter parchment.
  • Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth.
  • Cool slightly.
  • Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.
  • Using electric mixer, beat sugar and butter in large bowl until well blended.
  • Beat in lukewarm melted unsweetened chocolate and vanilla.
  • Beat in eggs, 1 at a time, blending well after each addition.
  • Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes.
  • Cool cakes in pans on racks 10 minutes.
  • Run knife around edge of each pan to loosen cakes.
  • Turn cakes out onto racks and cool completely.
  • Peel off parchment.
  • **********For filling and frosting:
  • Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts.
  • Remove from heat. Add white chocolate and stir until smooth.
  • Whisk in vanilla.
  • Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
  • Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
  • Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture.
  • Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
  • Brush 2 tablespoons amaretto over top of each cake layer.
  • Place 1 layer on platter.
  • Spread chilled 1 1/2 cups white chocolate filling over.
  • Top with second cake layer.
  • Spread whipped cream frosting over top and sides of cake.
  • Chill until cold and set, about 1 hour.
  • (Can be made 1 day ahead. Cover and keep refrigerated. )
  • Arrange chocolate stars decoratively atop cake and serve.

Reviews & Comments 4

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  • najwax0x0x 10 years ago
    luv this cake!!!!!!!!!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Oh my gosh, what could be better then this, it's not only a yummie cake but picture perfect. Wish I could give you more the a 5 for this fabulous post.
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    A beautiful picture to go along with your beautifully wonderful cake, karlyn! This is a tad time-consuming but sounds to be well worth the effort. Thanks and my ^5.
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    Oh my goodness is all I can say - this cake looks so awesome, if I made something like this it would go in one day in this house especially if my uncle is around! My family are BIG chocolate lovers this deserves a 10 ... I cant stop looking at it - I got hungry eyes!!!
    Was this review helpful? Yes Flag

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