Chocolate Truffle Cake
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it.
Yield: 16 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 1/2 cups | 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 |
| FILLING: | |
| 6 tablespoons | butter, cubed |
| 4 ounces | bittersweet chocolate, chopped |
| 2 1/2 cups | confectioners' sugar |
| 1/2 cup | heavy whipping cream |
| GANACHE: | |
| 10 ounces | semisweet chocolate, chopped |
| 2/3 cup | heavy whipping cream |
Directions:
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. Yield: 16 servings.
Source: tasteofhome.com
