White Chocolate Truffle and Chocolate Fudge Layer Cake Recipe

How to make it

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• **********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.