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1
Line baking sheet with foil.
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2
Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth.
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3
Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle.
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4
Refrigerate until just firm, about 12 minutes.
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5
Spray assorted star-shaped cookie cutters with nonstick spray.
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6
Cut out stars.
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7
Refrigerate until firm, about 30 minutes.
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8
Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet.
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9
Refrigerate until ready to use.
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10
(Can be made 3 days ahead.
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11
Cover and keep refrigerated.)
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12
Preheat oven to 350F.
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13
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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14
Line bottoms with parchment paper; butter parchment.
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15
Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth.
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16
Cool slightly.
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17
Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.
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18
Using electric mixer, beat sugar and butter in large bowl until well blended.
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19
Beat in lukewarm melted unsweetened chocolate and vanilla.
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20
Beat in eggs, 1 at a time, blending well after each addition.
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21
Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
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22
Divide batter between prepared pans.
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23
Bake cakes until tester inserted into center comes out clean, about 35 minutes.
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24
Cool cakes in pans on racks 10 minutes.
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25
Run knife around edge of each pan to loosen cakes.
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26
Turn cakes out onto racks and cool completely.
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27
Peel off parchment.
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28
Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts.
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29
Remove from heat.
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30
Add white chocolate and stir until smooth.
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31
Whisk in vanilla.
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32
Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
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33
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
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34
Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form.
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35
Working in 3 batches, fold in lukewarm white chocolate mixture.
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36
Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
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37
Brush 2 tablespoons amaretto over top of each cake layer.
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38
Place 1 layer on platter.
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39
Spread chilled 1 1/2 cups white chocolate filling over.
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40
Top with second cake layer.
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41
Spread whipped cream frosting over top and sides of cake.
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42
Chill until cold and set, about 1 hour.
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43
(Can be made 1 day ahead.
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44
Cover and keep refrigerated.)
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45
Arrange chocolate stars decoratively atop cake and serve.
