1. Two layers of White Chocolate Cake
2. Amaretto-spiked Cherry Sauce
3. Creamy White Chocolate Ganache Buttercream
White Chocolate Ganache is the main component for the buttercream.
It's easy to make, but needs 6 hours in the refrigerator. So follow the recipe to make that first.
The cherry sauce also needs time to chill, so make it after the ganache.
The cherry sauce can be made up to 5 days in advance.
After making the batter, fold in some whipped cream. This makes the cake's texture extra soft and creamy.
Divide the batter between two 8-inch cake pans and bake @ 350° for 38-45 minutes.
Insert a toothpick in the center of the cakes and pull it out.
If you don't see any evidence of raw cake batter on the toothpick, the cakes are done.
Remove the cakes from the oven and set them on a wire rack.
Let them cool in the pans for 5 minutes then gently turn them out onto the wire racks.
When the cakes are cool, brush them with amaretto.
Beat more heavy cream into the white chocolate ganache, and then add vanilla extract and butter.
Fill a pastry bag with buttercream. (You can also use a zip-top bag).
Pipe a ring of buttercream around the outside of the cake.
Fill the center of the cake with cherry sauce.
Stack the cakes.
Scoop a large mound of buttercream on top of the cake and then smooth it over the top and over the sides of the cake.
Top the cake with more cherry sauce and some white chocolate shavings.
Refrigerate the cake until ready to serve.
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