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Chocolate Truffle Cake
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By kml9876 | Published on Thursday December 27, 2007 | Categories: Cakes
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Ingredients
- 2 8 ounce packages unsweetened chocolate (16 1 ounce squares)
- 1 cup plus 6 tablespoons butter (2 3/4 sticks) at room temperature
- 3 large eggs
- 2 teaspoons of vanilla extract
- 2 2/3 cups of all-purpose flour
- 2 cups of sugar
- 1 1/4 teaspoons of baking soda
- 1/2 teaspoon salt
- 2 1/2 cups of confectioners' sugar
- 3/4 cup heavy or whipping cream
- 10 1 ounce squares semi-sweet chocolate
- Grease three 9-inch round cake pans. Preheat the oven to 325 degrees.
- In a 4-quart saucepan over low heat, heat 12 squares of unsweetened chocolate, 1 cup of butter, and 2 1/2 cups of water. Stir frequently until melted and smooth. Remove from heat and cool slightly.
- In a large bowl, with a wire whisk or fork, beat eggs and vanilla extract. Gradually beat in warm chocolate mixture.
- To chocolate mixture add flour, sugar, baking soda, and salt. Continue beating with whisk or fork until batter is smooth and blended.
- Pour batter into cake pans. Bake 25-30 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cakes in pans on wire racks for ten minutes. Remove the cakes from the pans. Cool the cakes completely on wire racks.
- Prepare the truffle mixture. In a 2-quart saucepan over low heat, heat the remaining 4 squares of of unsweetened chocolate. Stir frequently until melted. Cool slightly. With a spoon stir in confectioners' sugar, remaining 6 tablespoons butter, and 1/4 cup heavy or whipping cream until mixture is smooth.
- Prepare the glaze. In a 2-quart saucepan over low heat, heat 8 squares of of the semi-sweet chocolate and the remaining 1/2 cup of heavy or whipping cream. Stir frequently, until melted and slightly thickened. Keep warm.
- Assemble and glaze the cake. With a metal spatula spread one cake layer with 1/2 cup of the truffle mixture. Top with the second cake layer. Press down gently but firmly. Spread with another 1/2 cup of the truffle mixture. Top with the third cake layer.
- Pour the glaze over the cake. Use a spatula to completely cover the top and sides of the cake.
- Refrigerate the cake until the glaze is set - about 30 minutes.
- Remove the cake to a plate. Pipe a border and any decorations you wish with the remaining truffle mixture. You can grate the remaining two squares of semi-sweet chocolate to garnish the cake.
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Article: Chocolate Truffle Cake
Categories: Cakes
Description: This chocolate cake will surely delight the chocolate lover in you!
Tags:
Text: ingredients- 2 8 ounce packages unsweetened chocolate (16 1 ounce squares)
- 1 cup plus 6 tablespoons butter (2 3/4 sticks) at room temperature
- 3 large eggs
- 2 teaspoons of vanilla extract
- 2 2/3 cups of all-purpose flour
- 2 cups of sugar
- 1 1/4 teaspoons of baking soda
- 1/2 teaspoon salt
- 2 1/2 cups of confectioners' sugar
- 3/4 cup heavy or whipping cream
- 10 1 ounce squares semi-sweet chocolate
- grease three 9-inch round cake pans. preheat the oven to 325 degrees.
- in a 4-quart saucepan over low heat, heat 12 squares of unsweetened chocolate, 1 cup of butter, and 2 1/2 cups of water. stir frequently until melted and smooth. remove from heat and cool slightly.
- in a large bowl, with a wire whisk or fork, beat eggs and vanilla extract. gradually beat in warm chocolate mixture.
- to chocolate mixture add flour, sugar, baking soda, and salt. continue beating with whisk or fork until batter is smooth and blended.
- pour batter into cake pans. bake 25-30 minutes until a toothpick inserted in the center of the cake comes out clean. cool cakes in pans on wire racks for ten minutes. remove the cakes from the pans. cool the cakes completely on wire racks.
- prepare the truffle mixture. in a 2-quart saucepan over low heat, heat the remaining 4 squares of of unsweetened chocolate. stir frequently until melted. cool slightly. with a spoon stir in confectioners' sugar, remaining 6 tablespoons butter, and 1/4 cup heavy or whipping cream until mixture is smooth.
- prepare the glaze. in a 2-quart saucepan over low heat, heat 8 squares of of the semi-sweet chocolate and the remaining 1/2 cup of heavy or whipping cream. stir frequently, until melted and slightly thickened. keep warm.
- assemble and glaze the cake. with a metal spatula spread one cake layer with 1/2 cup of the truffle mixture. top with the second cake layer. press down gently but firmly. spread with another 1/2 cup of the truffle mixture. top with the third cake layer.
- pour the glaze over the cake. use a spatula to completely cover the top and sides of the cake.
- refrigerate the cake until the glaze is set - about 30 minutes.
- remove the cake to a plate. pipe a border and any decorations you wish with the remaining truffle mixture. you can grate the remaining two squares of semi-sweet chocolate to garnish the cake.
Author: kml9876
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