Chocolate Truffle Cake

Chocolate, chocolate and a little bit more… CHOCOLATE              
Rich and indulgent a silky chocolate sponge cake coated with a smooth and creamy chocolate buttercream topped with white chocolate truffles and chocolate curls. Could this be any more chocolatey or indulgent? I think not!

So, I actually made this cake for a family friend who requested I made them a small chocolate cake. And yes, they were a little surprised but rather delighted when they were presented with this. Three layers of pure heaven this was a little bigger than what they were expecting, and the added homemade truffles were just a cheeky little added extra.

The homemade truffles add that extra element here, but you could always just use store brought chocolates or truffles. Or swap the white chocolate for milk or dark chocolate. However, I think the white chocolate adds a lighter touch and the contrast in colour looks cool too.


For the chocolate cake:
• 100g cocoa powder
• 200ml boiling water
• 6 eggs
• 100ml semi skimmed milk
• 200g unsalted butter, at room temperature
• 550g caster sugar
• 350g self raising flour, sieved
• 2tsp baking powder
• 100g grated dark chocolate
For the white chocolate truffles:
• 200g white chocolate
• 80ml double cream
• 20g butter
• 2tsp vanilla extract
• Icing sugar, to dust
For the chocolate buttercream:
• 150g unsalted butter, at room temperature
• 300g icing sugar, sieved
• 30g cocoa powder
For the decoration:
• 100g milk chocolate
• Icing sugar, to dust

For the chocolate cake:
1. Preheat the oven to 180°C and grease and line three eight-inch tins.
2. Place the cocoa powder into a jug and add the boiling water and mix to form a smooth thick paste and leave to one side to cool. As this is cooling add the milk
3. Then beat the butter and sugar and add the cocoa mix and beat to combine.
4. Next add the eggs one at a time with a heaped spoon of the flour and mix thoroughly.
5. Add the remaining flour, baking powder and grated chocolate and fold in to the batter.
6. Divide this batter between the three cake tins and bake for 45-50 minutes.
7. Once baked remove from the oven and leave to cool in the tins for 15 minutes before removing from the tins and transferring to a wire rack to continue to cool.
For the white chocolate truffles:
1. Place the white chocolate, cream and butter into a saucepan and place over a medium heat until everything has melted and has combined.
2. Then remove from the heat and add the vanilla and mx in.
3. Then pour this mixture into a shallow dish and place in the fridge to set for at least 2 hours or until firm.
4. Then mould this into little balls and roll in icing sugar and store in the fridge until intended use.
For the chocolate buttercream:
1. Beat the butter until creamy and then gradually add in the icing sugar and cocoa powder until well incorporated.
To assemble:
1. Take one of the cakes and place onto a cake board using a little bit f the buttercream to stop it from moving on the board.
2. Next add a layer of the buttercream to the cake and smooth over. Repeat this with the next two cakes.
3. Then take the butter cream and coat the sides and top. And mess it up a little with a spatula.
4. Then top with the truffles.
5. Using a vegetable peeler peel the chocolate and place in a heaped pile on top of the cake.
6. To fish dust with icing sugar and dig in!

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