Chocolate Truffle Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake:* 8 (1-ounce) semisweet chocolate baking squares, chopped* 1 cup butter, softened* 1 3/4 cups sugar* 3 large eggs* 2 teaspoons vanilla extract* 2 2/3 cups all-purpose flour* 1 teaspoon baking soda* 1/2 teaspoon salt* 1 3/4 cups buttermilk* Crisco or butter, for greasing cake pans* Unsweetened cocoa, for dusting cake pansChocolate Truffle Filling:* 4 (1-ounce) semisweet chocolate baking squares, chopped* 6 tablespoons butter* 6 tablespoons heavy whipping cream* 2 ½ cups powdered sugar, siftedGanache:* 10 (1-ounce) semisweet chocolate baking squares, chopped* 1/2 cup heavy whipping cream
For the Cake:
1.) Preheat oven to 350F. In a glass bowl, microwave chopped chocolate for 1 minute on HIGH or until the chocolate is melted, only stirring once.
2.) Beat the butter and the sugar with an electric mixer at medium speed until the mixture is fluffy. Add eggs, one at a time, beating intermittently until the yellow disappears. Beat in cooled chocolate and vanilla extract until they are blended.
3.) In another bowl, combine flour, baking soda, and salt. Add these dry ingredients to the butter mixture, alternately adding the buttermilk, beginning and ending with the flour mixture. Beat at a low speed until all the ingredients are just blended.*
*When adding the flour mixture and the buttermilk, be mindful that the beater may spit batter out at you.
4.) Pour the batter into 3 greased parchment paper-lined cake pans (9-inches) dusted with cocoa. Bake at 350F for 21 to 22 minutes or until a wooden pick inserted in the center comes out clean.*
*It is important to make sure that the center is cooked completely through. Allow the three cakes to cool in their pans. Remove cakes to wire cooling racks by placing the racks on top of the cake pans and flipping. The cakes should slide out of the pans. Allow them to continue to cool on the wire racks, preferably overnight.
For the Chocolate Truffle Filling:
1.) Microwave chocolate and butter for 1 minute on HIGH or until the chocolate is melted, only stirring once. Stir in heavy whipping cream. Gradually add the powdered sugar, stirring until it is blended and smooth.
For the Ganache:
1.) In a medium-sized glass bowl, microwave the chocolate and the heavy whipping cream for 1 minute on HIGH or until melted and smooth, only stirring once. Cool for 20 minutes.
To Finish the Cake:
1.) Place the first layer on a cake stand. Spread the Chocolate Truffle Filling on top of first layer, then add the second cake layer, spreading the remainder of the filling on top of the second layer. Finally, place the third cake layer on top. Keeping 1/4 cup of the Ganache off to the side, spread the remaining Ganache on the sides and top of the cake.
2.) To decorate, break off the tops of the cookies irregularly, still making sure they are long enough to reach the top of the cake. Line the sides of the cake with the uneven broken cookies. With the reserved Ganache, form a small mound in the center of the top of the cake and place some short pieces of cookies on the mound.
Serving Size: 16 servings
1.) Preheat oven to 350F. In a glass bowl, microwave chopped chocolate for 1 minute on HIGH or until the chocolate is melted, only stirring once.
2.) Beat the butter and the sugar with an electric mixer at medium speed until the mixture is fluffy. Add eggs, one at a time, beating intermittently until the yellow disappears. Beat in cooled chocolate and vanilla extract until they are blended.
3.) In another bowl, combine flour, baking soda, and salt. Add these dry ingredients to the butter mixture, alternately adding the buttermilk, beginning and ending with the flour mixture. Beat at a low speed until all the ingredients are just blended.*
*When adding the flour mixture and the buttermilk, be mindful that the beater may spit batter out at you.
4.) Pour the batter into 3 greased parchment paper-lined cake pans (9-inches) dusted with cocoa. Bake at 350F for 21 to 22 minutes or until a wooden pick inserted in the center comes out clean.*
*It is important to make sure that the center is cooked completely through. Allow the three cakes to cool in their pans. Remove cakes to wire cooling racks by placing the racks on top of the cake pans and flipping. The cakes should slide out of the pans. Allow them to continue to cool on the wire racks, preferably overnight.
For the Chocolate Truffle Filling:
1.) Microwave chocolate and butter for 1 minute on HIGH or until the chocolate is melted, only stirring once. Stir in heavy whipping cream. Gradually add the powdered sugar, stirring until it is blended and smooth.
For the Ganache:
1.) In a medium-sized glass bowl, microwave the chocolate and the heavy whipping cream for 1 minute on HIGH or until melted and smooth, only stirring once. Cool for 20 minutes.
To Finish the Cake:
1.) Place the first layer on a cake stand. Spread the Chocolate Truffle Filling on top of first layer, then add the second cake layer, spreading the remainder of the filling on top of the second layer. Finally, place the third cake layer on top. Keeping 1/4 cup of the Ganache off to the side, spread the remaining Ganache on the sides and top of the cake.
2.) To decorate, break off the tops of the cookies irregularly, still making sure they are long enough to reach the top of the cake. Line the sides of the cake with the uneven broken cookies. With the reserved Ganache, form a small mound in the center of the top of the cake and place some short pieces of cookies on the mound.
Serving Size: 16 servings
Nutritional Info Amount Per Serving
- Calories: 801.7
- Total Fat: 41.7 g
- Cholesterol: 102.4 mg
- Sodium: 231.4 mg
- Total Carbs: 108.5 g
- Dietary Fiber: 4.8 g
- Protein: 7.8 g
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