Chocolate Truffle Cake

Recipe Rating:	9 Ratings5
Categories:	Cakes, Chocolate
Keywords:	birthday, Truffles, ganache, orange liquer
Serves:	12
Prep Time:	2 Hr 30 Min
Cook Time:	40 Min

Ingredients

RICH CHOCOLATE CAKE (3 LAYERS)
1 c	cocoa, unsweetened
2 c	boiling water
1 c	butter or margarine, softened
2 1/2 c	sugar
4 large	eggs, room temperature
1 1/2 tsp	pure vanilla extract
2 3/4 c	all purpose flour
2 tsp	baking soda
1/2 tsp	baking powder *not a typo, just 1/2 tsp.
1/2 tsp	salt
CHOCOLATE GANACHE FILLING WITH GRAND MARNIER
9 oz	semi-sweet chocolate chips
1 c	heavy cream
1/2 Tbsp	Grand Marnier
2 tsp	grated orange zest
SATINY CHOCOLATE FROSTING
6 oz	semisweet chocolate chips
1/2 c	milk
1 c	(2 sticks) butter or margarine
2 1/2 c	powdered sugar
CAKE GARNISH #1
1	bag of Lindt truffles, milk chocolate and white chocolate
1 large	jar of chocolate jimmies/chocolate sprinkles
CAKE GARNISH #2
1	bag M&M's of your choice
1	27-oz can of creme filled Pirouettes (Pepperidge Farm)
	ribbon

Pinched by alannah, and 2,182 more.

Angela Gray

Well Seasoned

Bristol, TN (pop. 26,702)

angiemath

Member Since Jul 2011

Angela's Notes:

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 !!

(See Angela's Original Version of Recipe)

Comments from the Test Kitchen:

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.

Directions

FOR CAKE: Preheat oven to 350 degrees, grease 3 9-inch layer cake pans (I use Wilton, they are the best) cut out circles of wax paper and line bottom of pans. If you have Wilton Bake-Even Cake Strips, use them. If not, you will have to level cakes after they are cooled.

Combine boiling water and cocoa, stir till smooth and set aside in fridge to cool.

Cream butter, sugar, eggs and vanilla at high speed of an electric mixer until light and fluffy, about 5 min is perfect.

In a separate bowl combine flour, soda, baking powder and salt.

Add flour mixture to creamed mixture alternately with the cocoa mixture. Beat at low speed of mixer, beginning and ending with flour mixture. Do not over beat or cake will be tough!

Pour batter into prepared pans and bake at 350 degrees for 25-30 or until top springs back. Do not over bake!

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.

GANACHE FILLING: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chocolate chips and whisk until smooth. Stir in the Grand Marnier and the orange zest.

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.

SATINY CHOCOLATE FROSTING: Combine chips, milk and butter in a LARGE sauce pan, cook over medium heat, stirring constantly, until melted and smooth.

Remove from heat; blend in powdered sugar. Set pan into ice bath; beat at medium speed with an electric mixer until frosting is fluffy and holds it shape. It should make a peak with a spoon and hold it. Remove from ice bath or it will continue to harden!

CAKE ASSEMBLY: Remove frozen layers from freezer and put on a platter lined with wax paper strips. Just cut them and slide them slightly under cake, they will catch all the mess and when you gently pull them out your platter will be all clean and pretty.

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!*

Frost the top with the SATINY CHOCOLATE FROSTING first, then start on the sides. Smooth top as much as possible with a flat knife dipped in hot water.

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.

Put remaining filling into a piping bag and pipe 12 medium size swirls onto top of cake. I used a #21 tip. Space them out before you start piping to make sure you get 12 and they are even.

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!

ALTERNATE GARNISH: Pipe a border around top and bottom lip of cake. Take Pirouette creme filled wafers and line them up around the sides of cake. (They do not have to be all the same height). Add M&M's to the middle of the cake .

***Finished Cake #2 in my photo #2 made in (3) 9-inch pans. Serves at least 14, huge cake.

Comments

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Angela Gray angiemath

angela Gray [angiemath] has shared this recipe with discussion groups:
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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... 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! :)

shirley terhaar shirlann54

Sep 27, 2011

PRETTY CAKE .LOOKS YUMMY

Angela Gray angiemath

Sep 27, 2011

Thanks so much everyone, it was a beautiful cake, but most importantly it tasted amazing. There are 3 levels of chocolate intensity, the cake is light choc., filling is dark choc. and the icing is medium choc. I tried to leave very detailed instructions, so if something isn't clear just let me know. I know this recipe is LoNg, but really it isn't hard to make, just time consuming because of the ice baths with each the frosting and the filling. I hope you all try this and enjoy it as much as my family and friends did ! *My son took a piece to school and he said everyone was drooling and asking him for a little bite ! lol

Diane Hopson Smith DeeDee2011

Sep 27, 2011

What nice memories you are making with your son!

Angela Gray angiemath

Sep 27, 2011

Thank you Diane, he is the light of our life ! He is such a great kid and has a heart for God, we are so blessed ! James' loves to lick the bowl and beaters of course, if he doesn't have to fight his dad over them ! lol

Diane Hopson Smith DeeDee2011

Sep 27, 2011

Now that brings back memories, licking the bowl. I have 2 brothers and a sister, we divided the bowl up and we each had a side. Of course we cheated alot...lol

Bea L. coffeetime

Bea Liles [coffeetime] has shared this recipe with discussion groups:
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Bea L. coffeetime

Sep 27, 2011

What an AMAZING looking cake! I'm expecting to see a blue ribbon on this one, Angela. I'll try my hand with this at some point so I'm saving the recipe. You really outdid yourself on this one, girlfriend! It's spectacular!!!!!!!!!!!

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Chocolate Truffle Cake

Ingredients

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