Truffle-Topped Heart Cake
"This glorious cake is a tribute to chocolate! It's a rich chocolate cake with blackberry jam and a chocolate-blackberry filling between the layers, topped with chocolate glaze and lots of chocolate truffles. This cake isn’t difficult, but it does have a lot of components—especially if you decorate it with homemade chocolate truffles! While it can be made in one day, if you have the time I recommend you split the work into two days. Bake the cakes, make the filling, and roll the truffles the first day. The second day, dip the truffles, and assemble and decorate the cake. This way you won’t be too tired to enjoy the fruit of your labors by the end!..."
INGREDIENTS
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8 oz semi-sweet chocolate, either baking chips or finely chopped
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8 oz butter, at room temperature
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5 oz (2/3 cup packed) brown sugar
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2⅔ oz (2/3 cup) powdered sugar
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4 eggs, at room temperature
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2 tsp vanilla extract
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1½ cup seedless blackberry jam, divided use
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3 oz (1 cup) unsweetened cocoa powder
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10⅔ oz (2½ cups) all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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2 cups milk, at room temperature
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2¾ oz (1/3 cup) heavy cream
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2¾ oz (1/4 cup) seedless blackberry jam
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6 oz semi-sweet chocolate, either baking chips or finely chopped
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2 tbsp butter, at room temperature
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10 oz semi-sweet chocolate, either baking chips or finely chopped
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8 oz (1 cup) heavy cream
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1 tbsp light corn syrup
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2 tbsp butter
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1 cup cocoa powder
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12 oz chocolate candy coating wafers (optional)
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8 oz (1 cup) semi-sweet chocolate, either baking chips or finely chopped
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8 oz (1 cup) heavy cream
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