chocolate truffle cake

Name: Chocolate Truffle Cake
Prep time: 35 min
Cook time: 25 min
Yield: 16
Cuisine: American
Ingredients: 2 1/2 cup(s) milk; 1 cup(s) butter, cubed; 8 ounce(s) semisweet chocolate, chopped; 3 - eggs; 2 teaspoon(s) vanilla; 2 2/3 cup(s) all purpose flour; 2 cup(s) sugar; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; FOR THE FILLING; 6 tablespoon(s) butter, cubed; 4 ounce(s) bittersweet chocolate, chopped; 2 1/2 cup(s) powdered sugar; 1/2 cup(s) heavy whipping cream; FOR THE GANACHE; 2/3 cup(s) heavy whipping cream; 10 ounce(s) semisweet chocolate, chopped

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 35 Min

cook time 25 Min

method Bake

Ingredients For chocolate truffle cake

2 1/2 c

milk
1 c

butter, cubed
8 oz

semisweet chocolate, chopped
3

eggs
2 tsp

vanilla
2 2/3 c

all purpose flour
2 c

sugar
1 tsp

baking soda
1/2 tsp

salt
FOR THE FILLING
6 Tbsp

butter, cubed
4 oz

bittersweet chocolate, chopped
2 1/2 c

powdered sugar
1/2 c

heavy whipping cream
FOR THE GANACHE
2/3 c

heavy whipping cream
10 oz

semisweet chocolate, chopped

How To Make chocolate truffle cake

1
In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. Preheat oven to 325°. 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).

2
Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 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.
3
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.
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