Chocolate Truffle Cake

Name: Chocolate Truffle Cake
Ingredients: I use the reverse creaming method with this recipe; 2 cups (400g) granulated sugar; 2 3/4 cup (322g) all-purpose flour; 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift); 2 teaspoons ((10g) baking soda; 1/2 teaspoon (2g) baking powder; 1/2 teaspoon (2g) salt; 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes; 1/4 cup (54g) vegetable oil; 4 large eggs at room temperature; 1cup (220g) milk; 1 teaspoon (4g) vanilla extract; 1 cup (220) hot coffee, it can be instant or brewed; 12 oz Semi-Sweet Chocolate (We used Ghirardelli Mini Chocolate Chips); 1 1/2 cups (12 oz) Whipping Cream; 3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave); 8 cups powdered sugar (icing sugar in UK) (920g) more if needed.; 1 cup (82g) unsweetened cocoa powder, sifted (measure then sift). Do not use Dutch processed cocoa.; 3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like; 2 teaspoons vanilla (6 grams); 1 teaspoon salt (6g) to cut the sweetness -- We like the finer grain of plain popcorn salt, to cut the sweetness. (To make your own fine grained salt, add regular salt to a small bullet blender and pulse a few times.); *Optional: We used store bought truffles around the top edge of the cake.

"This decadent Chocolate Truffle Cake is so rich, moist, and delicious! This impressive layer cake is perfect for any special occasion!..."

INGREDIENTS

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I use the reverse creaming method with this recipe

•

2 cups (400g) granulated sugar

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2 3/4 cup (322g) all-purpose flour

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1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)

•

2 teaspoons ((10g) baking soda

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1/2 teaspoon (2g) baking powder

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1/2 teaspoon (2g) salt

•

1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes

•

1/4 cup (54g) vegetable oil

•

4 large eggs at room temperature

•

1cup (220g) milk

•

1 teaspoon (4g) vanilla extract

•

1 cup (220) hot coffee, it can be instant or brewed

•

12 oz Semi-Sweet Chocolate (We used Ghirardelli Mini Chocolate Chips)

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1 1/2 cups (12 oz) Whipping Cream

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3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)

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8 cups powdered sugar (icing sugar in UK) (920g) more if needed.

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1 cup (82g) unsweetened cocoa powder, sifted (measure then sift). Do not use Dutch processed cocoa.

•

3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like

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2 teaspoons vanilla (6 grams)

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1 teaspoon salt (6g) to cut the sweetness -- We like the finer grain of plain popcorn salt, to cut the sweetness. (To make your own fine grained salt, add regular salt to a small bullet blender and pulse a few times.)

•

*Optional: We used store bought truffles around the top edge of the cake.

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