Chocolate Truffle Cake
TOTAL TIME: Prep: 35 min. + standing Bake: 25 min. + cooling
YIELD: 16 servings.
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. —JoAnn Koerkenmeier, Damiansville, Illinois
Ingredients
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2-1/2 cups 2% milk
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1 cup butter, cubed
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8 ounces semisweet chocolate, chopped
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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2-2/3 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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FILLING:
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6 tablespoons butter, cubed
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4 ounces bittersweet chocolate, chopped
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2-1/2 cups confectioners' sugar
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1/2 cup heavy whipping cream
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GANACHE:
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10 ounces semisweet chocolate, chopped
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2/3 cup heavy whipping cream
Directions
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1.
In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
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2.
Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
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3.
Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
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4.
For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth.
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5.
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.
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6.
Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and side of cake. Store in the refrigerator.
Nutrition Facts
1 piece: 676 calories, 38g fat (22g saturated fat), 109mg cholesterol, 299mg sodium, 84g carbohydrate (63g sugars, 3g fiber), 8g protein.
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