-
1
Chop 1 lb.
-
2
chocolate finely.
-
3
(Or, finely chop 8 oz.
-
4
chocolate for trial recipe.)
-
5
Bring 2 cups heavy cream (or 1 cup cream for trial recipe) and cream cheese to boil in medium saucepan on medium heat, stirring frequently.
-
6
Remove from heat.
-
7
Add chopped chocolate; whisk until completely melted.
-
8
Refrigerate overnight.
-
9
Meanwhile, pour cake batter into parchment paper-lined and sprayed full-sheet pan (or into lined half-sheet pan for trial recipe); bake until toothpick inserted in center comes out clean.
-
10
Cool overnight.
-
11
Beat remaining cream in 6-qt.
-
12
mixer on high speed until soft peaks form.
-
13
Spoon white chocolate ganache into separate 6-qt.
-
14
mixer bowl.
-
15
Beat 1 min.
-
16
or until mixture holds a peak.
-
17
Fold in 1/4 of the whipped cream until well blended; fold in remaining whipped cream.
-
18
Cut cake into 36 (3-inch) rounds (or into 18 [3-inch] rounds for trial recipe).
-
19
Discard trimmings or reserve for another use.
-
20
Place 1 cake round in each of 18 (3-inch) cake rings (or in each of 9 cake rings for trial recipe); cover each with 1-1/2 oz.
-
21
ganache.
-
22
Repeat layers.
-
23
Refrigerate 1 to 2 hours or until ganache is firm.
-
24
Shave remaining white chocolate.
-
25
Dip paring knife in warm water; run around edge of each cake.
-
26
Carefully remove cakes from rings.
-
27
Top each cake with 3 Tbsp.
-
28
shaved chocolate.
-
29
Refrigerate until ready to serve.
