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Chocolate Truffle Cake
Chocolate Truffle Cake
Desserts

Chocolate Truffle Cake

5
2 hours 15 mins
25 mins
Moderate
8

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

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
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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.
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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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