Chocolate Truffle Cake

 

Ingredients:

Cake:

 

 

8

Ounces

Semi-Sweet Chocolate Squares

2-1/2

Cups

Milk

1

Cup

Butter

1

Cup

Butter, Softened

3

 

Large Eggs

2

Tsp

Vanilla Extract

2-2/3

Cup

All-Purpose Flour

2

Cup

Sugar

1-1/4

Tsp

Baking Soda

Tsp

Salt

Chocolate Truffle Filling:

4

Ounces

Semi sweet chocolate squares

6

Tbl

Butter

-1/2

Cup

Whipping cream

2-1/2

Cup

Powdered sugar

Chocolate Glaze:

10

Ounces

Semi-Sweet Chocolate Squares, Coarsely Chopped

Cup + 2 tbl

Whipping Cream

Garnish:

 

 

2

Ounces

Semi-Sweet Chocolate Squares, Finely Chopped

Directions:

Preheat oven to 325F. Lightly grased and flour three 9 round cake pans.

Cake: Stir together semi-sweet chocolate squares, milk and butter in a medium saucepan over low heat, cook, stirring constantly, 8-10 minutes or until chocolate melts and mixture is smooth. Remove from heat and let mixture cool for about 10 minutes.

Whisk together eggs and vanilla in a large bowl. Gradually whisk in cooled melted chocolate until blended and smooth.

Combine flour, sugar, baking soda and salt, whisk into chocolate mixture until well combined.

Pour batter into prepared pans and bake for 5-30 minutes or until a tester inserted in center comes out clean. Cool cake layers in pans on wire racks for 10 minutes before removing to wire racks to finish cooling completely.

Spread half of the Chocolate Truffle Filling evenly on top of 1 cake layer. Top with next cake layer; spread the remaining filling evenly on top. Top with remaining cake layer.

Spread warm semi-sweet chocolate glaze mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. Sprinkle the finely grated semi-sweet chocolate evenly over top.

Filling: Microwave semisweet chocolate squares and butter in a large microwaveable bowl on high 1-1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in cup whipping cream. Stir in powdered sugar, adding remaining whipping cream, a tablespoon at a time ,if necessary, until mixture is smooth and creamy. Let mixture cool completely.

Glaze: Microwave the coarsely chopped semi-sweet chocolate squares and cream in a 2 quart microwaveable bowl on high for 1-1/2-2 minutes, stirring after 1 minute, and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly about 15 minutes.

 

Yields

12-16 servings

 

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