Chocolate truffle cake – en.Kung-Food

Love chocolate? Then this tender, luxurious chocolate truffle cake is for you. This cake is an edible masterpiece of chocolate, with a subtle orange flavor, the perfect finale to a very special dinner. Layers of dark chocolate cake alternate with whipped ganache, then it is coated with a shiny glaze. The bonus about chocolate truffle cake is that you can make the whole thing ahead and freeze until you need it… what more could you possibly want? This outrageous chocolate truffle cake was born from a lucky mistake. Kimberly Sklar, pastry chef at Literati II in Los Angeles, was baking a crème fraîche–spike chocolate cake and, by accident, took the pan out of the oven early. Discovering that the cake was superfudgy, she layered it with dark chocolate and white chocolate ganache, then covered it in dark chocolate frosting.

INGREDIENTS 2-1/2 cups 2% milk 1 cup butter, cubed 8 ounces semisweet chocolate, chopped 3 eggs 2 teaspoons vanilla extract 2-2/3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda

1/2 teaspoon salt

INGREDIENTS FOR THE FILLING 6 tablespoons butter, cubed 4 ounces bittersweet chocolate, chopped 2-1/2 cups confectioners’ sugar

1/2 cup heavy whipping cream

INGREDIENTS FOR THE GANACHE 10 ounces semisweet chocolate, chopped

2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Finally, you can enjoy this delicious chocolate truffle cake!