Chocolate Truffle cake

This is one of the best truffle cake recipes that I have made in a long time. When I get requests from people they want it to be made in a certain way. Like ganache pour on top. Don’t get wrong I loooove ganache. But sometimes you want something a little different. I love this recipe with the chocolate crumbs on top.

{I used mini pans for the picture above.}

Cake

4 oz dark chocolate
1/4 cup unsweetened cocoa powder
1/2 cup boiling water
2 cups flour
3/4 tsp baking soda
1 1/2 sticks (12 tbsp) butter, at room temperature
1 2/3 cup sugar
1/2 tsp salt
4 eggs
3/4 cup sour cream
For the cream:
10 oz dark chocolate
4 cups heavy cream

For the chocolate crumbs:
4 oz dark chocolate
or cake crumbs

You will need a hand mixer and food processor. round cake pans or mini cake pans.

Product DetailsProduct Details Product Details

Break the 10 oz of chocolate into pieces.  Put the chocolate and 4 cups of heavy cream in the pot.   Heat until the cream starts to simmer.  Don’t let it boil – take it off the heat.  Stir the chocolate so the cream and chocolate are blended together.  Let cool, then put in the refrigerator until the next day.
Preheat the oven to 350
Break the chocolate into small pieces and put in a bowl.  Add cocoa to the chocolate.  Pour boiling water over cocoa and chocolate.  Let stand for 2 minutes, then mix until the chocolate melts and everything is combined.
In a large bowl, mix the butter and sugar together.  Add eggs and mix.  Add the chocolate and cocoa mixture and mix.  Add flour, baking soda, salt and sour cream, then mix until everything is combined and smooth.
Spray 2 non-stick 9-inch round pans with non-stick spray.  Pour the batter into 2 pans.  Bake for 30 minutes.
Remove from oven and let cool for 15 minutes.  Invert the cakes out of the pans.  Slice each cake into 2 layers.
You should now have 4 layers to make one tall cake – the layers will go on top of each other with chocolate cream in between layers.

 Whip the chocolate cream
Take the chocolate cream that you made the day before out of the refrigerator, and pour it in a large bowl.  Whip with a mixer on a highest speed for 5 minutes, or until it’s thick and has a consistency of a whipped cream.

Putting cake together

Divide the chocolate cream into 5 parts: 1 part for each of the 4 layers, and the 5th part for the sides of the cake.
Put the first layer of the cake on a plate that you’ll use for serving the cake.  Spread 1 part of the cream on this layer.  Put the second layer on top.  Spread another 1 part of the cream.  Repeat for the 3rd and 4th layer.  Smear the remaining 1 part of the cream on the sides of the cake, using your hand.

Make the chocolate crumbs and put on the cake
Put  4 oz chocolate into the food processor, and process until it turns into chocolate crumbs.  Sprinkle the chocolate crumbs on top and sides of the cake. or just use some leftover chocolate cake crumbs. { about a cup and a half.

{ adapted from taste of home recipe}http://www.tasteofhome.com






















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