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1
For cake:
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2
Preheat oven to 350F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms with parchment paper; butter parchment.
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4
Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth.
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5
Cool slightly.
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6
Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.
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7
Using electric mixer, beat sugar and butter in large bowl until well blended.
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8
Beat in lukewarm melted unsweetened chocolate and vanilla.
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Beat in eggs, 1 at a time, blending well after each addition.
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10
Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
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11
Divide batter between prepared pans.
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12
Bake cakes until tester inserted into center comes out clean, about 35 minutes.
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13
Cool cakes in pans on racks 10 minutes.
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14
Run knife around edge of each pan to loosen cakes.
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15
Turn cakes out onto racks and cool completely.
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16
Peel off parchment.
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17
For filling and frosting:
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Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts.
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19
Remove from heat.
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20
Add chocolate and stir until smooth.
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21
Whisk in vanilla.
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22
Pour 1 1/2 cups chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
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23
Let remaining chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
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24
Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form.
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25
Working in 3 batches, fold in lukewarm white chocolate mixture.
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26
Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
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27
Place 1 layer on platter.
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28
Spread chilled 1 1/2 cups chocolate filling over.
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29
Top with second cake layer.
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30
Spread whipped cream frosting over top and sides of cake.
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31
Chill until cold and set, about 1 hour.
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32
(Can be made 1 day ahead.
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Cover and keep refrigerated.
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34
).
