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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.

16 ServingsPrep: 35 min. + chilling Bake: 25 min. + cooling

Ingredients

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Directions

In a large saucepan, cook the milk, butter and chocolate over low
heat until melted. Remove from the heat; let stand for 10 minutes.
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).

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Chocolate Truffle Cake (continued)

Directions (continued)

Transfer to three greased and floured 9-in. round baking pans. Bake
at 325° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 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.

Nutrition Facts: 1 slice equals 676 calories, 38 g fat (22 g saturated fat), 109 mg cholesterol, 299 mg sodium, 84 g carbohydrate, 3 g fiber, 8 g protein.