Chocolate Truffle Cake
By Angela Gray angiemath
I made this for my son, James', 14th Birthday Party and it was a big hit. The idea came from combining several different cake recipes and a little imagination. The cake is super moist but holds it shape beautifully under the rich chocolate silk frosting. Beneath each layer, there are 3, is a layer of rich chocolate ganache. To crown off the top of this beautiful cake, I used Lindt Chocolate Truffles, it is just so sinful and good ! Trust me, it is worth the effort ! ****Made Cake # 2 for my Sisters Birthday, it was a big hit ! She thought I had bought it at a bakery !!
Um... YUM! This super delicious, uber chocoalte-y cake is a force to be reckoned with. From the creamy, dreamy icing to the moist layers of cake, this is a chocolate lover's dream come true.
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
Cool in pans 10 min. then flip out onto a large plate and put in freezer. Don't worry, I know what I am doing. This keeps the cakes from falling apart and won't leave crumbs in your icing.
Transfer hot chocolate to a relatively deep stainless steel bowl and immerse into a bowl of ice water, then whip with a hand mixer until it is thick and fluffy.
Once it is desired consistency, take out of ice bath or it will continue to harden; set aside.
Spoon about a 3/4 C of the ganache filling on your first cake layer and repeat until you reach your third layer. *DO NOT ice the top layer!*
Take your chocolate jimmies (chocolate sprinkles) and gently take your hand and press them up the sides only. Continue until you have gone all the way around. GENTLY remove the wax paper strips and discard.
Top each swirl with either a Lindt chocolate truffle and a Lindt white chocolate, alternating. If the bottom of your cake is messy where you pulled out the paper, you may use the same tip and pipe a border around the base of the cake.
Chill in refrigerator immediately. Before serving, let cake set out at room temperature 30 min so the chocolate will soften back up slightly. Enjoy!
***Finished Cake #2 in my photo #2 made in (3) 9-inch pans. Serves at least 14, huge cake.
About this Recipe
Tess TJM tmoo - Sep 27, 2011
this should take a blue ribbon and/or feature of the week!!!! looks great!!!!I can taste it from here... heheheheeee I love Lindt truffles... yummers.... could trap me with those... heheheeee
Christine Whisenhunt cwhisenhunt - Sep 27, 2011
WOOHOO! I've been waiting for you to post this! Thanks Angela!
Diane Hopson Smith DeeDee2011 - Sep 27, 2011
Sounds wonderful and this is just beautiful!!
Kristin Miller Kk723 - Sep 27, 2011
Wow that looks lethal! My mom made yummy cakes for our bdays but nothing like that! :)