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Chocolate Truffle Cake

Name: Chocolate Truffle Cake
Prep time: 2 h 15 min
Cook time: 25 min
Yield: 8
Ingredients: Cake; 3 cups flour; 3 cups Chelsea Caster Sugar; 1 ½ cups cocoa; 3 tsp baking soda; 2 tsp baking powder; 2 tsp salt; 4 large free-range eggs; ½ cup canola oil; 1 ½ cups buttermilk; 4 tsp vanilla essence; 1 ½ cups hot coffee; Truffle Filling Layers; 3 cups cream; 1 ½ cups unsalted butter; 250g dark chocolate; 250g milk chocolate; 250g white chocolate; Chocolate Buttercream Icing; 175g good quality dark 72% chocolate; 115g unsalted butter (room temp); ½ tbsp milk; 125g Chelsea Icing Sugar (sifted); ½ tsp vanilla essence; Chocolate Glaze; 8 tbsp cream; 200g dark chocolate; 4 tsp glucose syrup; Decoration; 200g white chocolate

Preparation

2 hours 15 mins

Bake

25 mins

Difficulty

Moderate

Servings

Recipe by Hannah. Episode 9.

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Ingredients
Method

Ingredients

Cake

3 cups flour
3 cups Chelsea Caster Sugar
1 ½ cups cocoa
3 tsp baking soda
2 tsp baking powder
2 tsp salt
4 large free-range eggs
½ cup canola oil
1 ½ cups buttermilk
4 tsp vanilla essence
1 ½ cups hot coffee

Truffle Filling Layers

3 cups cream
1 ½ cups unsalted butter
250g dark chocolate
250g milk chocolate
250g white chocolate

Chocolate Buttercream Icing

175g good quality dark 72% chocolate
115g unsalted butter (room temp)
½ tbsp milk
125g Chelsea Icing Sugar (sifted)
½ tsp vanilla essence

Chocolate Glaze

8 tbsp cream
200g dark chocolate
4 tsp glucose syrup

Decoration

200g white chocolate
250g dark chocolate
2 cups frozen raspberries
70g freeze-dried raspberries

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

1

What did you think of this recipe?

Catherine

This cake is so rich and delicious. Bit tricky but yum

Method

Preheat oven to 180°C. Grease and line 2 x 20cm square tins.

Cake : Place flour, Chelsea Caster Sugar, cocoa, baking soda, baking powder and salt into a large bowl and mix well. In a stand mixer bowl, whisk eggs, oil, buttermilk and vanilla. Slowly pour in hot coffee to this mixture.

Add the dry mixture into the wet and mix again for 2 to 3 minutes.

Pour batter into the prepared tins and bake for approx. 25 minutes, until the skewer comes out mostly clean when tested. Leave to cool.

Once cooled cut each layer in half.

Truffle Filling Layers : Divide chocolate into 3 bowls, going by flavour (dark, milk and white).

Heat cream and butter in a saucepan over low heat until just simmering (the temp should be 82°C). Make sure to stir frequently.

Pour the cream mixture evenly over the 3 bowls of chocolate (approx. 1 cup for each bowl).

Let sit then stir until completely smooth. Leave in the fridge to firm up; do give it a stir every now and then.

**Tip: Folding in whipped cream to white chocolate helps it to set quicker**

Chocolate Buttercream Icing : Melt the chocolate; once melted, set aside to cool slightly.

In a bowl beat butter, milk, Chelsea Icing Sugar and vanilla essence until smooth.

Add the melted chocolate to this mixture and beat together until thick and creamy in consistency.

Chocolate Glaze : Boil cream; add chocolate and stir till completely smooth. Add glucose syrup and stir.

Make the glaze once the cake is assembled with different layers of truffle, as the glaze needs to be poured onto the cake immediately once made.

How to assemble: : Place one layer of cake onto a stand. Top with a generous layer of dark chocolate truffle and sprinkle of raspberries. Repeat this twice more with milk chocolate and white chocolate truffles.

Crumb coat the whole cake with chocolate buttercream icing.

Finish decorating with various chocolate decorations and raspberries to your heart's desire.