White Chocolate Truffle and Chocolate Fudge Layer Cake Recipe

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White Chocolate Truffle and Chocolate Fudge Layer Cake
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Ingredients:

Directions:

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
  6. 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.
  7. 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.)
  8. Arrange chocolate stars decoratively atop cake and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 627.06 Kcal (2625 kJ)
Calories from fat 312.83 Kcal
% Daily Value*
Total Fat 34.76g 53%
Cholesterol 90.44mg 30%
Sodium 257.66mg 11%
Potassium 399.73mg 9%
Total Carbs 74.38g 25%
Sugars 50.38g 202%
Dietary Fiber 3.13g 13%
Protein 8.68g 17%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 2%
Iron 1.2mg 6%
Calcium 177.9mg 18%
Amount Per 100 g
Calories 338.5 Kcal (1417 kJ)
Calories from fat 168.87 Kcal
% Daily Value*
Total Fat 18.76g 53%
Cholesterol 48.82mg 30%
Sodium 139.09mg 11%
Potassium 215.78mg 9%
Total Carbs 40.15g 25%
Sugars 27.19g 202%
Dietary Fiber 1.69g 13%
Protein 4.69g 17%
Vitamin C 0.4mg 1%
Iron 0.6mg 6%
Calcium 96mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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