A Truffle Chocolate Cake is a luxurious and decadent dessert that combines the rich flavors of chocolate truffles with a moist chocolate cake. It typically features a chocolate cake base, a creamy chocolate truffle filling, and a glossy chocolate ganache topping. Here’s a recipe to make this indulgent treat:
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
- ½ cup hot water
- 1 teaspoon vanilla extract
For the Chocolate Truffle Filling:
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
For Garnish (optional):
- Chocolate shavings
- Fresh berries
- Mint leaves
Instructions:
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Prepare the Chocolate Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and hot water. Begin and end with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the Chocolate Truffle Filling:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Add Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until the chocolate is completely melted and smooth.
- Add Butter and Vanilla: Stir in the butter and vanilla extract until well combined. Let the mixture cool to room temperature and thickens to a spreadable consistency.
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Prepare the Chocolate Ganache Topping:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Add Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Add Butter: Stir in the butter until fully combined and smooth. Let the ganache cool slightly until it thickens to a pourable consistency.
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Assemble the Cake:
- Layer Cake: If the cakes have domed on top, level them with a knife. Place one layer of cake on a serving plate or cake board.
- Spread Filling: Spread the chocolate truffle filling evenly over the first cake layer.
- Add Second Layer: Place the second cake layer on top of the truffle filling.
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Top the Cake:
- Pour Ganache: Pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula and allowing it to drip down the sides if desired.
- Chill: Refrigerate the cake for at least 1 hour to allow the ganache to set.
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Garnish and Serve:
- Decorate: Before serving, garnish with chocolate shavings, fresh berries, or mint leaves if desired.
- Serve: Slice and enjoy the rich and indulgent flavors of the Truffle Chocolate Cake.
This cake is a true chocolate lover’s dream, combining the creamy decadence of truffles with the moist, rich texture of a chocolate cake. Enjoy!
