• Ingredients: 28
  • Serves: 12

White chocolate truffle and chocolate fudge layer cake with amaretto or other almond liqueur.

Ingredients

Chocolate stars

  • 6 oz. bittersweet or semisweet chocolate, chopped
  • 1 tbsp. solid vegetable shortening
  • Nonstick vegetable oil spray

Cake

Filling and frosting

  • 4 tbsps. amaretto or other almond liqueur

Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

For chocolate stars:

  1. Step 1 Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth.

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  2. Step 2 Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14×9-inch rectangle.

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  3. Step 3 Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray.
  4. Step 4 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.
  5. Step 5 Refrigerate until ready to use. (Can be made 3 days ahead.

For cake:

  1. Step 6 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.

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  2. Step 7 Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly.

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  3. Step 8 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.

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  4. Step 9 Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition.

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  5. Step 10 Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
  6. Step 11 Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes.
  7. Step 12 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.
  8. Step 13 Peel off parchment.

For filling and frosting:

  1. Step 14 Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts.

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  2. Step 15 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.

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  3. Step 16 Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.

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  4. Step 17 Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form.

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  5. Step 18 Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.

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  6. Step 19 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.

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  7. Step 20 Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour.

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  8. Step 21 (Can be made 1 day ahead.
  9. Step 22 Arrange chocolate stars decoratively atop cake and serve.

Nutrition information

Calories 859 Carbohydrates 88 g (29%)
Fat 55 g (84%) Protein 10 g (19%)
Saturated Fat 33 g (165%) Sodium 292 mg (12%)
Polyunsaturated Fat 2 g Fiber 4 g (14%)
Monounsaturated Fat 16 g Cholesterol 139 mg (46%)