Chocolate Truffle Cake

Name: Chocolate Truffle Cake
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 1 1/2 cups cocoa powder; 3 cups sugar; 1 cup hot water; 1/2 cup hot coffee or espresso; 2 teaspoons vanilla; 3 eggs; 1 1/2 cup buttermilk; 1 cup vegetable oil; 3 cups all purpose flour; 1 tspn salt; 1 tablespoon baking soda; 1 1/2 teaspoons baking powder; small dash cinnamon; 1/4 cup hot water; 1/4 cup sugar; 2 tablespoons bourbon; 1 tspn vanilla extract; 4 egg whites; 1 1/3 cup granulated sugar; 3 sticks butter, room temperature; 2 tablespoons cocoa powder; 2 tablespoons hot water; 6 ounces dark chocolate, chopped; 1 tspn salt; 1 tspn vanilla extract

4 steps

Prep:2hCook:45min

The cake-pop style filling between the moist chocolate cake makes this an over the top treat.

Updated at: Thu, 17 Aug 2023 09:50:15 GMT

Ingredients

12 servings

Instructions

For the Cake:

Step 1

-Set the oven to 325* F and line two 9 inch cake rounds with parchment and spray liberally with no stick spray. -Into a medium bowl, sift together the flour, salt, baking powder, and baking soda and set aside. -In a large bowl whisk together the sugar and cocoa powder, then add the hot coffee and hot water. Whisk well to break up any cocoa powder lumps. -Add the eggs and vanilla and whisk to combine, then pour in the buttermilk and oil and whisk vigorously. -Add the sifted dry ingredients and mix until just barely combined. Be careful not to over-mix! -Divide the batter into the prepared pans and bake for 35-45 minutes or just until the middle is set and a knife inserted into cake comes out clean. -Cool in the pans for 10 minutes, then invert and cool completely on a wire rack.

Cake Pan

Parchment paper

Bowl

Whisk

Baking Rack

OvenHeat

For the Bourbon Soak:

Step 2

-Combine all ingredients in a small bowl and whisk well then set aside.

Bowl

For the Buttercream:

Step 3

-Mix the cocoa powder and hot water together in a small bowl and set aside to cool -Melt the chocolate in the microwave and set aside to cool. -Place the egg whites and sugar in the bowl of a stand mixer and whisk well, then place over a pot of simmering water and cook, stirring occasionally, until it is warm and the sugar has fully dissolved. -Place the bowl on your mixer and whip on high speed until stiff peaks are achieved and the mixer is completely cool. It is very important the meringue is cooled otherwise the butter will not whip in properly. -Begin slowly adding the butter, small chunks at a time, letting each chunk fully incorporate before adding the next. Once all the butter is added, add the vanilla, salt, melted chocoalte and cocoa powder mixture and whip on high speed to combine, scraping down the sides of the bowl.

To Assemble the Cake:

Step 4

-Using a serrated knife, cut the tops off the cakes and place the trim into a bowl. Add about 1 cup of buttercream and fold to combine well. -Next, using a pastry brush liberally soak the cut parts of the with the bourbon soaking liquid. -Place one of the cakes, soaked side up, on a serving dish of choice then top with the leftover cake trim and buttercream filling. Place the second cake soaked side down onto the filling to finish the stack. -Using the remaining buttercream, decorate the cake as desired then serve!