Chocolate Truffle Cake
Ingredients
2-1/2 cups milk
1 cup butter, cubed
8 oz. semisweet chocolate, chopped
3 eggs
2 tsp. vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
FILLING:
6 Tbsp. butter, cubed
4 oz. bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 oz. semisweet chocolate, chopped
2/3 cup heavy whipping cream
Directions
1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from heat; let stand for 10 minutes.
2. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-in round baking pans. Bake at 325-degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
5. Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in refrigerator.
Notes
I made this cake for Scott's birthday this year and it was INCREDIBLE. The cake was good enough on its own but with the filling and frosting ... wow! I used really high quality chocolate chips, which might have made a big difference, though.
Source
Taste of Home magazine, Dec/Jan 2010, pg. 46
2-1/2 cups milk
1 cup butter, cubed
8 oz. semisweet chocolate, chopped
3 eggs
2 tsp. vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
FILLING:
6 Tbsp. butter, cubed
4 oz. bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 oz. semisweet chocolate, chopped
2/3 cup heavy whipping cream
Directions
1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from heat; let stand for 10 minutes.
2. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-in round baking pans. Bake at 325-degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
5. Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in refrigerator.
Notes
I made this cake for Scott's birthday this year and it was INCREDIBLE. The cake was good enough on its own but with the filling and frosting ... wow! I used really high quality chocolate chips, which might have made a big difference, though.
Source
Taste of Home magazine, Dec/Jan 2010, pg. 46
Comments