CHOCOLATE TRUFFLE LAYER CAKE

CHOCOLATE TRUFFLE LAYER CAKE image

Yield 16 servings

Number Of Ingredients 17

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Ingredients

1 stick unsalted butter
Chocolate Frosting
4 ozs bittersweet chocolate, chopped
3 T granulated sugar
1/4 c. corn syrup
6 T unsweetened cocoa powder
1/4 c. plus 2 tablespoons water
1 T brandy
1 lb unsalted butter, softened
3/4 c. powdered sugar, sifted
Bittersweet & white chocolate shavings, garnish
Preheat oven to 350°. Butter two 15x12" jelly roll pans and line bottoms w/ parchment paper. In medium saucepan, melt 6 ounces of chopped chocolate w/ butter and vanilla over very low heat, stirring gently. Remove chocolate mixture from heat and let cool slightly.
In small saucepan, combine cocoa w/ water & bring to boil, whisking constantly. Let cool slightly, then whisk mixture into melted chocolate. Whisk in crème fraîche.
In large bowl, using an electric mixer, beat whole eggs, egg yolks and both sugars at medium speed until pale & fluffy, about 5 minutes. Beat in chocolate mixture. In medium bowl, whisk flour w/baking soda, baking powder & salt & transfer to sifter. Sift dry ingredients & fold into cake batter w/ large spatula until fully incorporated.
Spread batter evenly between prepared pans & sprinkle w/ remaining 4 ounces of chopped chocolate. Bake cakes in lower and middle third of oven for 25-30 minutes, until centers spring back when lightly pressed; shift pans halfway through baking. Let cool completely in pans.
In double boiler, melt white chocolate. Remove from heat. Pour off water in saucepan and wipe it out. Add heavy cream and butter to saucepan and heat until butter is melted and small bubbles appear around edges. Whisk hot cream mixture into white chocolate. Whisk hot cream mixture into white chocolate. Set bowl in cool place until ganache is firm enough to hold its shape, at least 1 hour.
In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water & bring to a boil, whisking constantly.

Steps:

Remove from heat & whisk in brandy & melted chocolate. Let cool completely, about 30 minutes. 7. In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water. Bring to boil, whisking constantly. Remove from heat . Whisk in brandy & melted chocolate. Let cool completely, about 30 min. 8.In standing electric mixer fitted with a wire whisk, beat butter at medium speed until light & fluffy. Add cooled chocolate mixture. At low speed, beat in confectioners' sugar. 9. Cut out 5x11" cardboard rectangle. Place sheet of parchment/wax paper over each cake & top w/ a flat cookie sheet. Invert cakes & remove pans. Keep paper attached, trim each cake to an even 15x11" rectangle, then cut each cake into three 5x11" rectangles; = 6 rectangles. 10. Spoon small dollop chocolate frosting onto cardboard rectangle & transfer 1 cake rectangle; peel off paper. This will be base. Spread 1/2 white chocolate ganache on base and top w/ another rectangle; peel off paper. Spread 1/2 dark chocolate ganache on cake & top w/ another layer, peel off parchment. Spread w/ 1 1/4 cups chocolate frosting. Repeat w/ 2 more layers, peeling parchment off cake rectangles & spread them w/ remaining white & dark chocolate ganache. Keep sides even as you build the cake by smoothing them out w/ a metal cake spatula. Top w/ final rectangle;peel off parchment. Coat sides & top w/ a smooth layer of frosting; refrigerate briefly to set frosting. Spread remaining frosting over cake and garnish with chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving. Make Ahead The cake can be refrigerated for 3 days or frozen for up to 2 weeks.

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Sis Walton

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I had some trouble getting the ganache to set properly, but once I did, it was delicious. I'll definitely be making this cake again.

Urban King

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This cake is a bit too sweet for my taste, but I still enjoyed it. I think it would be perfect with a less sweet frosting.

sakib Yt

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I love that this cake is made with all natural ingredients. It's a healthier way to enjoy chocolate cake.

Union Mobile

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This cake is so easy to make, even a beginner baker can make it. It's the perfect cake for a weeknight dessert.

Tusar shissir

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I made this cake for my daughter's birthday, and she loved it! It was the perfect cake for her special day.

Kathy Alexander

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This cake is a bit pricey to make, but it's worth every penny. It's the perfect cake for a special occasion.

Noufal Koyikkanatil

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I'm not usually a big fan of chocolate cake, but this one is amazing. It's so moist and fluffy, and the ganache is to die for.

Rohit Giri

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This cake is so delicious, it's hard to believe it's gluten-free. My friends and family couldn't tell the difference.

Olga's Msana

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I've made this cake a few times now, and it's always a hit. It's the perfect chocolate cake for any occasion.

Francis Data

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This cake is absolutely stunning. It's so rich and decadent, it's sure to impress your guests.

Jeriah Derichsweiler

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I followed the recipe exactly and my cake turned out perfectly. It was so delicious, I could barely wait to eat it all!

Harris McCabe

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This is the perfect chocolate cake for any occasion. It's moist, fluffy, and has the perfect amount of chocolate flavor.

Gabriela Olaguez

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I was looking for a chocolate truffle layer cake recipe that wasn't too complicated, and this one fit the bill. It turned out great and was a big hit with my family.