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 servings
|2 1/2 cups||milk|
|1 cup||butter, cubed|
|8 ounces||semisweet chocolate, chopped|
|2 teaspoons||vanilla extract|
|2 2/3 cups||all-purpose flour|
|1 teaspoon||baking soda|
|6 tablespoons||butter, cubed|
|4 ounces||bittersweet chocolate, chopped|
|2 1/2 cups||confectioners' sugar|
|1/2 cup||heavy whipping cream|
|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. Yield: 16 servings.