Red Velvet Cake with Creamy White Chocolate Ganache

1. 1

   Chop 1 lb.

2. 2

   chocolate finely.

3. 3

   (Or, finely chop 8 oz.

4. 4

   chocolate for trial recipe.)

5. 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. 6

   Remove from heat.

7. 7

   Add chopped chocolate; whisk until completely melted.

8. 8

   Refrigerate overnight.

9. 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. 10

    Cool overnight.

11. 11

    Beat remaining cream in 6-qt.

12. 12

    mixer on high speed until soft peaks form.

13. 13

    Spoon white chocolate ganache into separate 6-qt.

14. 14

    mixer bowl.

15. 15

    Beat 1 min.

16. 16

    or until mixture holds a peak.

17. 17

    Fold in 1/4 of the whipped cream until well blended; fold in remaining whipped cream.

18. 18

    Cut cake into 36 (3-inch) rounds (or into 18 [3-inch] rounds for trial recipe).

19. 19

    Discard trimmings or reserve for another use.

20. 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. 21

    ganache.

22. 22

    Repeat layers.

23. 23

    Refrigerate 1 to 2 hours or until ganache is firm.

24. 24

    Shave remaining white chocolate.

25. 25

    Dip paring knife in warm water; run around edge of each cake.

26. 26

    Carefully remove cakes from rings.

27. 27

    Top each cake with 3 Tbsp.

28. 28

    shaved chocolate.

29. 29

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.