It’s my husband’s birthday today, yay! We had a feast just the four of us hahaha We had lamb chops and Asian salad plus mashed potatoes for the meals.
I baked him the following cake for dessert 😀
If you are a chocolate lover, this cake is for you. I kid you not, it tastes heaven!
Cake:
2 1/2 c whole milk, please seriously, don’t use skim milk for this cake 😉
1 c butter, room temperature but still a little firm, cubed
8 oz semisweet chocolate (any brands, even chocolate chips)
3 whole eggs
2 tsp vanilla essence
2 2/3 c flour
2 c sugar
1 tsp BSoda
a pinch of salt
Into a pot, place milk, butter, chocolate. Melt on low heat until smooth, take off from heat, let stand for 10 mins
Preheat oven 325 F and grease and flour 3 9 inch pans
In a bowl, combine dry ingredients
Using electric mixer, beat eggs and vanilla then stir in melted chocolate, combine until smooth then add in flour mixture gradually, combine until mixed well
Pour batter into prepared pans and bake for 25 (or until knife comes out clean). Cool in pans for 10 mins then remove pans and cool cakes on rack
Chocolate Truffle Filling
6 tbsp butter
4 oz bittersweet chocolate (or unsweetened if you like the result is on the dark flavored side)
2 1/2 c icing sugar
1/2 c heavy cream 35 % (you can also use whipping cream 35 %)
Into a pot, on medium heat, melt butter and chocolate, then stir in icing sugar and cream. Take off from heat, cool to room temperature
Ganache
10 oz semisweet chocolate
2/3 c heavy cream
In a pot, over medium heat, bring cream to a boil. Take off from heat then add in chocolate, stir to melt. Cool to room temperature, stir occasionally (until the consistency is spreadable)
Assembling Cake
Place one layer of cake on cake board, spread some truffle filling. Top with another cake, spread with truffle filling again, then top with last cake.
Cover and decorate cake with ganache.
While cake can be served immediately, it is best for next day IMO. Store in the fridge, take out and let it stand on room temperature for 15 mins, slice THEN serve, if you can wait that long that is :))))
Enjoy~
Chocolate Truffle Cake
Ingredients
Cake
- 2 1/2 c whole milk please seriously, don’t use skim milk for this cake 😉
- 1 c butter room temperature but still a little firm, cubed
- 8 oz semisweet chocolate any brands, even chocolate chips
- 3 whole eggs
- 2 tsp vanilla essence
- 2 2/3 c flour
- 2 c sugar
- 1 tsp BSoda
- a pinch of salt
Truffle
- 6 tbsp butter
- 4 oz bittersweet chocolate or unsweetened if you like the result is on the dark flavored side
- 2 1/2 c icing sugar
- 1/2 c heavy cream 35 % you can also use whipping cream 35 %
Ganache
- 10 oz semisweet chocolate
- 2/3 c heavy cream
Instructions
Cake
- Into a pot, place milk, butter, chocolate. Melt on low heat until smooth, take off from heat, let stand for 10 mins
- Preheat oven 325 F and grease and flour 3 9 inch pans
- In a bowl, combine dry ingredients
- Using electric mixer, beat eggs and vanilla then stir in melted chocolate, combine until smooth then add in flour mixture gradually, combine until mixed well
- Pour batter into prepared pans and bake for 25 (or until knife comes out clean). Cool in pans for 10 mins then remove pans and cool cakes on rack
Truffle
- Into a pot, on medium heat, melt butter and chocolate, then stir in icing sugar and cream. Take off from heat, cool to room temperature
Ganache
- In a pot, over medium heat, bring cream to a boil. Take off from heat then add in chocolate, stir to melt. Cool to room temperature, stir occasionally (until the consistency is spreadable)
Assembling Cake
- Place one layer of cake on cake board, spread some truffle filling. Top with another cake, spread with truffle filling again, then top with last cake.
- Cover and decorate cake with ganache.
- While cake can be served immediately, it is best for next day IMO. Store in the fridge, take out and let it stand on room temperature for 15 mins, slice THEN serve, if you can wait that long that is :))))
- Enjoy~
