Chocolate Truffle Cake
2 8-ounce packages un-sweetened
chocolate squares (16 1-ounce squares)
1 cup plus 6 tablespoons butter, at room temperature
3 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2-1/2 cups confectioner's sugar
3/4 cup heavy or whipping cream
10 1-ounce squares semi-sweet chocolate
1. Grease three 9-inch round cake pans. Preheat oven to 325*F.
2. In heavy 4-quart saucepan over low heat, heat 12 squares un-sweetened chocolate, 1 cup butter, and 2-1/2 cups water, stirring frequently, until melted and smooth. Remove from heat; cool slightly.
3. In large bowl, with wire whisk or fork, beat eggs and vanilla extract. Gradually beat in warm chocolate mixture.
4. To chocolate mixture, add flour, sugar, baking soda, and salt; continue beating with wire whisk or fork until batter is smooth and well blended.
5. Pour batter into cake pans. Bake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool cakes completely on wire racks.
6. Meanwhile, prepare truffle mixture: In heavy 2-quart saucepan over low heat, heat remaining 4 squares un-sweetened chocolate, stirring frequently, until melted; cool slightly. With spoon, stir in confectioners' sugar, remaining 6 tablespoons butter, and 1/4 cup heavy or whipping cream until mixture is smooth and blended.
7. Prepare glaze: In heavy 2-quart saucepan over low heat, heat 8 squares semi-sweet chocolate and remaining 1/2 cup heavy or whipping cream, stirring frequently, slightly thickened; keep warm.
8. Assemble and glaze cake. Refrigerate cake until glaze is set, about 30 minutes.
9. Remove cake to plate. Pipe border with remaining truffle mixture. Grate remaining 2 squares semi-sweet chocolate; sprinkle around top edge of cake.
Assembling, Glazing and Garnishing Cake:
Assembling:
With metal spatula, spread 1 cake layer with 1/2 cup truffle mixture. Top with second cake layer, pressing down gently but firmly. Spread with another 1/2 cup truffle mixture; top with third cake layer.
Glazing:
Over assembled cake, pour prepared glaze. With metal spatula, spread glaze to completely cover top and side of cake.
Piping Border:
With rosette tube, pipe border of remaining truffle mixture around bottom of cake.
chocolate squares (16 1-ounce squares)
1 cup plus 6 tablespoons butter, at room temperature
3 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2-1/2 cups confectioner's sugar
3/4 cup heavy or whipping cream
10 1-ounce squares semi-sweet chocolate
1. Grease three 9-inch round cake pans. Preheat oven to 325*F.
2. In heavy 4-quart saucepan over low heat, heat 12 squares un-sweetened chocolate, 1 cup butter, and 2-1/2 cups water, stirring frequently, until melted and smooth. Remove from heat; cool slightly.
3. In large bowl, with wire whisk or fork, beat eggs and vanilla extract. Gradually beat in warm chocolate mixture.
4. To chocolate mixture, add flour, sugar, baking soda, and salt; continue beating with wire whisk or fork until batter is smooth and well blended.
5. Pour batter into cake pans. Bake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool cakes completely on wire racks.
6. Meanwhile, prepare truffle mixture: In heavy 2-quart saucepan over low heat, heat remaining 4 squares un-sweetened chocolate, stirring frequently, until melted; cool slightly. With spoon, stir in confectioners' sugar, remaining 6 tablespoons butter, and 1/4 cup heavy or whipping cream until mixture is smooth and blended.
7. Prepare glaze: In heavy 2-quart saucepan over low heat, heat 8 squares semi-sweet chocolate and remaining 1/2 cup heavy or whipping cream, stirring frequently, slightly thickened; keep warm.
8. Assemble and glaze cake. Refrigerate cake until glaze is set, about 30 minutes.
9. Remove cake to plate. Pipe border with remaining truffle mixture. Grate remaining 2 squares semi-sweet chocolate; sprinkle around top edge of cake.
Assembling, Glazing and Garnishing Cake:
Assembling:
With metal spatula, spread 1 cake layer with 1/2 cup truffle mixture. Top with second cake layer, pressing down gently but firmly. Spread with another 1/2 cup truffle mixture; top with third cake layer.
Glazing:
Over assembled cake, pour prepared glaze. With metal spatula, spread glaze to completely cover top and side of cake.
Piping Border:
With rosette tube, pipe border of remaining truffle mixture around bottom of cake.
posted by sumo at 1:28 PM
0 Comments:
Post a Comment
<< Home