Cake for Hayden

Prep Methods/Techniques
Cuisine
Course ,
Servings 12
Description

Almond Cake with White Chocolate Cream Cheese Frosting, Ganache Filling and Praline and Chocolate Bark Decoration (Whew!)

Ingredients
    Frosting
  • 8 oz imported white chocolate (such as Lindt, chopped)
  • 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
  • 2 1/2 cup (packed) powdered sugar (about 10 ounces)
  • 2 cup chilled heavy whipping cream
    • Ganache Filling
  • 1 1/4 cup heavy whipping cream
  • 3 tbsp (packed) dark brown sugar
  • 10 oz bittersweet chocolate, chopped
    • Cake
  • 1 1/2 cup cake flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (packed) dark brown sugar
  • 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
  • 3 7-ounce packages almond paste, crumbled into 1-inch pieces
  • 7 large eggs
  • 1 tbsp vanilla extract
  • 1 3/4 tsp almond extract
    • Almond Praline
  • 1 cup sugar
  • 2 cup whole almonds, toasted
    • Chocolate Bark
  • 4 oz bittersweet chocolate, chopped
Method
    For frosting:

  1. Place chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Refrigerate frosting at least 1 day and up to 4 days.

    2. For ganache filling:
  2. Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
    3. For cake:
  3. Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper.

  4. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.

    5. For almond praline:

  5. Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely (you will want some smaller bits for the chocolate bark and between the cake layers).

    6. For chocolate bark:

  6. Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.

    7. Assemble cake:

  7. Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake in 2 layers. The first layer is a light layer (the crumb coat). The second layer should be heavier and smooth. Chill the cake between the layers.

  8. Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake.

Cook's Notes
Advance Prep
Frosting should be prepared at least one and up to four days ahead. Cover and chill.
Cakes can be prepared one day ahead. Wrap tightly in plastic and store at room temperature.
Praline can be prepared one day ahead. Store in an air-tight container at room temperature.
Chocolate bark can be prepared one day ahead. Store in an air-tight container at room temperature.
Ganache should be prepared 6 hours before assembly.
Cake can be completed, 4 to 6 hours ahead of serving. Serve cold or at room temp.
Special Equipment
3 9-inch-diameter cake pans with straight 1 1/2-inch-high sides
Stand mixer
High Altitude (7,000 feet) Adjustments
Leavening (baking soda) -56% (about 1 1/4 teaspoons)
Flour +9% (1 1/2 cups = 210 grams + 9% (about 20 grams) so....230 grams flour)
Eggs +1.25% (about 8 3/4 eggs)
Oven temp +25 degrees (turn it down after the cake looks like it has some good structure)