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CHOCOLATE TRUFFLE CAKE
CHOCOLATE TRUFFLE CAKE
Healthy recipes offer you Chocolate Truffle Cake, we hope you like it
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Course: Dessert
Cuisine: American
Keyword: Chocolate Truffle Cake
Prep Time: 35 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour
Servings: 16
Ingredients
- FOR THE CHOCOLATE FROSTING (MAKE IN ADVANCE):
- 18 OUNCES SEMI-SWEET OR DARK CHOCOLATE (FINELY CHOPPED)
- 2 CUPS HEAVY CREAM
- 1 CUP UNSALTED BUTTER
- FOR THE CHOCOLATE CAKE:
- 1 ½ CUPS ALL-PURPOSE FLOUR
- 1 ½ CUP GRANULATED SUGAR
- ¾ CUP DUTCH-PROCESSED COCOA POWDER (SIFTED)
- 1 ½ TEASPOONS BAKING SODA
- 1 TEASPOON BAKING POWDER
- 1 TEASPOON SALT
- 2 LARGE EGGS
- ¼ CUP VEGETABLE OIL
- ¾ CUP BUTTERMILK (ROOM TEMPERATURE)
- 2 TEASPOONS VANILLA EXTRACT
- ¾ CUP HOT WATER
- FOR THE ASSEMBLY:
- 1 CUP CHOCOLATE FLAKES OR CHOCOLATE SPRINKLES
- LARGE STAR PIPING TIP
Instructions
- MAKE THE CHOCOLATE FROSTING (IN ADVANCE)
- PLACE CHOPPED CHOCOLATE INTO A LARGE HEATPROOF BOWL.
- IN A MEDIUM SAUCEPAN, COMBINE HEAVY CREAM AND BUTTER. COOK ON MED-HIGH, STIRRING OFTEN, UNTIL JUST SIMMERING.
- POUR HOT CREAM OVER CHOPPED CHOCOLATE AND COVER BOWL WITH PLASTIC WRAP. LET SIT 5 MINUTES.
- STIR GENTLY UNTIL COMPLETELY SMOOTH.
- PLACE PLASTIC WRAP DIRECTLY ON TOP OF CHOCOLATE. ALLOW TO THICKEN AND SET OVERNIGHT.*
- MAKE THE CHOCOLATE CAKE:
- PREHEAT OVEN TO 350F. GREASE TWO 8″ CAKE ROUNDS, DUST WITH COCOA POWDER AND LINE BOTTOMS WITH PARCHMENT.
- PLACE FLOUR, SUGAR, COCOA POWDER, BAKING SODA, BAKING POWDER AND SALT INTO THE BOWL OF A STAND MIXER. MIX UNTIL WELL COMBINED.
- IN A MEDIUM BOWL, WHISK EGGS, OIL, BUTTERMILK, AND VANILLA. VERY SLOWLY POUR IN HOT WATER WHILE WHISKING CONSTANTLY.
- ADD WET INGREDIENTS TO DRY AND MIX ON MEDIUM FOR 2 TO 3 MINUTES. BATTER WILL BE VERY THIN.
- POUR BATTER EVENLY INTO PREPARED PANS. BAKE FOR APPROXIMATELY 30 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT MOSTLY CLEAN.
- PLACE CAKES ON WIRE RACK TO COOL FOR 10 MINUTES THEN TURN OUT ONTO WIRE RACK TO COOL COMPLETELY.
- ONCE COOLED, CUT EACH LAYER IN HALF HORIZONTALLY, IF DESIRED.
- ASSEMBLE THE CAKE:
- PLACE ONE LAYER OF CAKE ONTO A CAKE STAND OR SERVING PLATE. TOP WITH A THIN LAYER OF CHOCOLATE FROSTING (APPROXIMATELY 2/3 CUP). SPREAD EVENLY.
- REPEAT WITH REMAINING LAYERS OF CAKE AND FROSTING. CRUMB COAT THE CAKE. CHILL FOR 30 MINUTES.
- FROST THE CAKE AND SMOOTH THE SIDES AND TOP, RESERVING A SMALL AMOUNT OF CHOCOLATE FROSTING FOR THE TOP DECORATIONS, IF DESIRED. PLACE CAKE BACK IN THE FRIDGE FOR 20 MINUTES TO SET.
- PLACE A BOWL UPSIDE-DOWN ON A BAKING SHEET. PLACE CAKE ON INVERTED BOWL SO THAT THE SIDES HANG OVER.
- GENTLY PRESS CHOCOLATE FLAKES (OR CHOCOLATE SPRINKLES) INTO THE SIDES AND TOP.
- PIPE DOLLOPS OF RESERVED CHOCOLATE FROSTING ON TOP USING A LARGE OPEN STAR TIP, LIKE A WILTON 6B, IF DESIRED.
- NOTES
- PLAN TO MAKE THE CHOCOLATE FROSTING ONE DAY IN ADVANCE.
- YOU CAN FORCE THE CHOCOLATE FROSTING TO THICKEN QUICKER BY PLACING THE FROSTING IN THE FRIDGE, BUT BE SURE TO STIR OFTEN.
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