Baking

Chocolate Truffle cake

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Hi everyone,

You know when you are craving chocolate cake? Or craving a chocolate truffle? And when you are craving both together, like a chocolate truffle cake? If you are like me, and suffer from PMS (premenstrual syndrome), you will understand me. I love sweets and chocolates, especially when I have PMS. Oh man, I can eat half of this cake all by myself!!!

This delicious chocolate truffle cake is also a great choice to serve as dessert after the family lunch, or if you want to impress your guests at a dinner party in your home.

*Please don’t forget to leave me a comment on how this recipe turns out for you!!!!

Here is the full recipe. Enjoy 🙂

For the sponge cake

Ingredients:

4 eggs

2 cups sugar

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons canola oil

1 cup boiling water
Prepare:

  • Preheat oven to 350F.
  • Sift flour, cocoa powder, baking powder and salt together. Set it aside.
  • Grease and flour two 9-inch round pans.

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  • Using an electric mixer, beat egg whites until soft peaks form. Add egg and beat a little more, 1 minute or so at the medium-high speed.
  • Add sugar and beat for 2 more minutes.
  • Turn the mixer to low speed and add vanilla extract and oil.
  • Add dry ingredients and mix at low speed just until combined. Do not over mix. You can also mix by hand.
  • Add the water and mix until combined. Mix by hand.
  • Divide the batter in the two pans and bake for 20 minutes or until inserted tooth pick into the center comes out clean.

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  • Let it cool for 10 minutes and remove from the pan. Let it cool completely before placing ganache on it.

For the ganache:

Ingredients:

300 grams (10.5 oz) dark chocolate or you can use semi-sweet chocolate chips, if you wish.

150 ml (5 oz) heavy cream

2 teaspoons fresh brewed coffee or espresso coffee 1 1/2 tablespoons butter

*Raspberries or strawberries and confectioner’s sugar used for decoration

Prepare:

  • Melt chocolate in a medium saucepan over medium-low heat (doesn’t need to be in a double boiler).
  • After chocolate is completely melted, add butter, and coffee. Stir using a silicon spatula.
  • Turn heat off. Stir in heavy cream until all blended.
  • Let it cool, at room temperature or you can place it in the refrigerator for 20 minutes before frosting the cake. The ganache has to be firm to achieve a good finish on the cake.
  • Stir it before frosting.

Assembling the cake:

  • Place one of the cakes on the serving platter.
  • Spread a thick layer of the chocolate ganache (cooled and firm) on the cake. I usually place small pieces of parchment paper, or wax paper underneath the cake, so when you frost the cake, the platter will stay clean. (Remove the pieces of the parchment paper before serving.)

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  • Place the other cake on top.
  • Spread the rest of the ganache on top and sides of the cake, covering it completely.

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  • You can decorate the way you want. I put a little bit of ganache in a pastry bag and used the star tip, to make little stars around the cake base and some others on top of the cake.

* This is me, decorating the cake 🙂 My friend Paula was visiting us, and she took this picture.

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  • Garnish with raspberries and sprinkle confectioner’s sugar for a finishing touch.
  • Place the cake in the refrigerator for 30 minutes before serving.

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  • Your guests will be very impressed with the desert you will serve. Prepare a fresh coffee and enjoy this delicious cake 🙂

*Please, don’t forget to leave me a comment about this cake. I’ll be happy to know that you impress your family and guests.

Chocolate Truffle Cake

  • Servings: 8-10
  • Time: 2 hours 30 minutes
  • Difficulty: medium
  • Print

For the sponge cake

Ingredients:

4 eggs

2 cups sugar

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons canola oil

1 cup boiling water

Prepare:

  • Preheat oven to 350F.
  • Sift flour, cocoa powder, baking powder and salt together. Set it aside.
  • Grease and flour two 9-inch round pans.
  • Using an electric mixer, beat egg whites until soft peaks form. Add egg and beat a little more, 1 minute or so at the medium-high speed.
  • Add sugar and beat for 2 more minutes.
  • Turn the mixer to low speed and add vanilla extract and oil.
  • Add dry ingredients and mix at low speed just until combined. Do not over mix. You can also mix by hand.
  • Add the water and mix until combined. Mix by hand.
  • Divide the batter in the two pans and bake for 20 minutes or until inserted tooth pick into the center comes out clean.
  • Let it cool for 10 minutes and remove from the pan. Let it cool completely before placing ganache on it.

For the ganache:

Ingredients:

300 grams (10.5 oz) dark chocolate or you can use semi-sweet chocolate chips, if you wish.

150 ml (5 oz) heavy cream

2 teaspoons fresh brewed coffee or espresso coffee

1 1/2 tablespoons butter

*Raspberries or strawberries and confectioner’s sugar used for decoration

Prepare:

  • Melt chocolate in a medium saucepan over medium-low heat (doesn’t need to be in a double boiler).
  • After chocolate is completely melted, add butter, and coffee. Stir using a silicon spatula.
  • Turn heat off. Stir in heavy cream until all blended.
  • Let it cool, at room temperature or you can place it in the refrigerator for 20 minutes before frosting the cake. The ganache has to be firm to achieve a good finish on the cake.
  • Stir it before frosting.

Assembling the cake: 

  • Place one of the cakes on the serving platter.
  • Spread a thick layer of the chocolate ganache (cooled and firm) on the cake. I usually place small pieces of parchment paper, or wax paper underneath the cake, so when you frost the cake, the platter will stay clean. (Remove the pieces of the parchment paper before serving.)
  • Place the other cake on top.
  • Spread the rest of the ganache on top and sides of the cake, covering it completely.
  • You can decorate the way you want. I put a little bit of ganache in a pastry bag and used the star tip, to make little stars around the cake base and some others on top of the cake.
  • Garnish with raspberries and sprinkle confectioner’s sugar for a finishing touch.
  • Place the cake in the refrigerator for 30 minutes before serving.

https://wordpress.com/post/fabirecipes.wordpress.com/1114

*Click to save this recipe:

Chocolate Truffle cake

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