Baking a sinful Chocolate Truffle Cake..

I believe there is always a first time for everything and one needs to allow his/herself to take that first step. This was actually my first attempt at dressing up a cake and for this what better day would it be then my birthday. Yes I made this cake for my own birthday! Just to treat my taste palette with a beautiful and sinful chocolate truffle cake.

However the road to making a good cake isn’t that easy especially in my city where finding the right ingredients is tough. This is when some of the gems for a baker like me, namely Modern Bazaar, Le Marche & Gopala rescued me. I have adapted the below recipe from Taste of Home that has many more fabulous recipes.

Preparation Time: 1 Hr. for baking + 1 Hr. for Icing + cooling time

Makes: 1 Pound cake (approx.)

Ingredients:

For Cake:

• Milk: 225 ml.

• Un-clarified Butter: 115 gms.

• Dark chocolate (I used Dark Chocolate compound): 160 gms. chopped

• Eggs: 2 Nos.

• Vanilla Essence: 1 tsp.

• All-purpose Flour: 200 gms. 

• Sugar: 225 gms.

• Baking Soda: 1/2 tsp.

• Salt: 1/4 tsp.

For Filling:

• Un-clarified Butter: 3 tbsps.

• Dark Chocolate compound, chopped: 50 gms.

• Confectioners’ sugar: 175 gms.

• Heavy whipping cream: 70 ml.

For Ganache:

• Dark Chocolate compound, chopped: 140 gms.

• Heavy whipping cream: 75 ml.

For Sugar Syrup:

• Granulated Sugar: 2 Tbsps.

• Coffee Powder: 1 Tsp.

• Water: 3 Tbsps.

  Method:

• In a pan, melt the chocolate with milk & butter over low heat. Remove from heat and cool for 10-15 minutes.

• In a bowl, beat eggs till fluffy then add vanilla essence to it and mix.

• Now add the cooling chocolate mixture blend until smooth.

• Sift together flour, baking soda and salt; now mix sugar to it.

• Gradually add the flour mixture to the chocolate wet mixture. Blend it well.

• Preheat the oven at 180 degree. Transfer to two greased baking pans.

• Bake for about 30 minutes or until the cake passes the toothpick test.

• Leave the cake to cool before starting its makeover.

• To make the filling, in a saucepan, melt butter and chocolate on low heat to avoid overcooking. Cool it a little. Stir in confectioners’ sugar and cream until smooth.

• To make chocolate ganache: In a pan, boil the heavy cream. Pour it over chopped chocolate and beat it until smooth. Cool and mix until ganache reaches a spreading shining consistency.

• Arranging the cake: Trim the cake from top to make it flat and then cut horizontally into three layers. Place one cake layer on a serving plate. Spray sugar syrup on it and now spread the filling over it. Repeat the process for second layer. Place the top layer on it. Again spray the sugar syrup on it and pour the ganache over it. 

• The cake will last at least two days depending on storage.

Do try the recipe and share your experience.

Enjoy!