This cake is called “Truffle” for a reason. It really does melt in your mouth like the little chocolate balls that are made with pure chocolate and cream. Very rich. Very intense. Very delicious. Just like ‘one big Truffle Candy” to put it in the words of the author.
This was one of the 3 desserts that me and my sister decided to make… for couple’s evening which we annually had in our church. I really don’t know what came over me when I agreed to make 2 different kinds of cake and Panna Cotta cups, for 220 people. It really sunk in when we were doing our second 16 hour day baking a storm in the kitchen. But in the end, all the desserts looked wonderful and tasted even better. So all in all, I guess it really was worth the trouble.
By the way, after years and years of searching, I have finally found the perfect chocolate glaze that will be shiny, not only when you pour it over the cake, but even after sitting in the fridge. I bet it’s the same kind they use in the pastry shops to glaze their fancy cakes. Regular ganache does fine, until you want it to be glossy from the time you pour it on, until you actually serve it the next day.
Looking at the pictures of the Truffle Cake you might think that there is too little frosting in between the layers and the cake is dry, but each layer of cake is soaked with Kahlua liqueur syrup, which makes this cake very moist.
I needed to make this cake into individual portions, so I baked it in a rectangular pan instead of a round, like the original recipe calls for.
If you want to speed things up at home you can also bake 2 cake layers in a jelly-roll pan, then cut each layer in 4 and stack the 8 layer into a cake. If you need bigger size than this, just double the recipe (I definitely would).
Frosting (best done day before).
- 200 g. bittersweet dark chocolate
- 2.5 cups heavy cream
Sponge Cake Layers
- 6 egg yolks
- 5 egg whites
- 2/3 cup sugar
- 1/2 tsp. cream of tartar
- 3 tblsp. hot water
- 2 tblsp. cocoa powder
- 5 tblsp. cake flour
- 2 tblsp. cornstarch
- 6 tablespoons water
- 6 tablespoons sugar
- 2 tablespoons Kahlua Liquer
Dark Chocolate Glaze from Canelle et Vanille
- 4 g. gelatin a little less than 1 teaspoon
- 1/4 cup 60 g heavy cream (35% fat content)
- 5 tblsp 60 g sugar
- 1/4 cup 50 g water
- 1/3 30 g unsweetened cocoa powder
- 50 g. white chocolate melts
Make the Frosting (best done 1 day ahead)
- Cut the chocolate into small pieces.
- In a saucepan, let the cream come to a boil.
- Pour cream over chopped chocolate. Let stand for 1-2 minutes.
- Mix with whisk, until the 2 are thoroughly combined, forming a smooth ganache.
- Let cool at room temperature, then refrigerate until cold (possibly overnight).
- (Next Day) In a bowl of an electric mixer, whip to stiff peaks. Once whipped, transfer to fridge until ready to use.
Chocolate Cake Layers
- Turn the oven to 375 F.
- Line jelly-roll pan with foil and spray with nonstick spray (or use parchment). Set aside.
- Sieve together cake flour and corn starch. Set aside.
- With a mixer, whip the egg yolks and sugar until doubled in size and pale in color.
- In a small cup mix the cocoa and hot water.
- With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds, to combine.
- Transfer egg yolk mixture into a different bowl.
- In a thoroughly cleaned mixer bowl, whip the egg whites with the cream of tartar until soft peaks.
- In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.
- In 3 additions, add the the egg whites, also being careful not to deflate the batter.
- Pour half of the batter into the prepared pan.
- Bake for 8-9 minutes.
- Remove the foil with the cake and let cool.
- Line the pan with foil and spray with non stick spray. Pour the other half of the batter and bake for another 8-9 minutes. Also let cool.
- Separate the cake from the foil and cut into 4 equal pieces. Repeat with the second cake layer.
Make the Syrup
- In a small saucepan mix together the water and sugar. Let come to a boil. Let cool. Add the liqueur and mix.
Make the Decorations (“Love”)
- Melt the chocolate in the microwave or over bain-marie.
- Place it in a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip.
- Pipe desired decoration (word, symbol) on parchment paper. Allow to harden.
Make the Dark Chocolate Glaze
- Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
- Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
- Take off the heat, mix in the gelatin and mix thoroughly.
- Let cool, until the glaze covers the back of the spoon.
- Put a dab of frosting in the middle of the cake board or serving tray. Place the first cake layer on top.
- Cut out 4 strips of foil/parchment paper and place them under the edges of the cake so that they cover the rim of the cake board or the serving tray (makes for easy clean up when you’re done decorating).
- Using a brush, soak the cake layer with the syrup or use a squirting bottle to do the same.
- Frost the cake with a thin layer of frosting.
- Repeat with the rest of the cake layers, covering the last layer with frosting as well and reserving 1 cup of frosting for decorating.
- Remove the foil/parchment paper strips from under the cake.
- As soon as the Chocolate glaze covers the back of the spoon, pour over the cake top, evening it out with a spatula.
- Refrigerate the cake for 24 hours before cutting, in a closed box or cake container.
To cut and Decorate
- Using a serrated knife or carving knife, cut the edges of the cake making them even, by dipping the knife in hot water and wiping it after each cut. Cut the cake in squares using the abovementioned method.
- Place the reserved frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
- Pipe a ‘drop’ of frosting in the corner of each cake square.
- With an offset spatula careful remove the decoration from the parchment paper and place it on the cake, allowing it to rest on piped “drop”.
9 inch or 5x9 inch cake can serve from 6-10 people, depending on how big you want the serving size to be.
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