Truffle Cake with layers of rich, moist chocolate cake, and a dark chocolate frosting. It is chocolate truffles candy made into a chocolate cake recipe.
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 a 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. Take care not to overwhip, or the cream will separate.
Turn the oven to 375°F. Line 2 jelly-roll pans (12"x18") with foil and spray with nonstick spray (or use parchment). Set aside.
Sieve together cake flour and cornstarch. Set aside.
With a mixer, whip the egg yolks and sugar until doubled in size and pale in color, about 10 minutes.
In a small cup mix 2 Tbsp cocoa and 3 Tbsp 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 5 egg whites with 1/2 tsp cream of tartar until soft peaks, about 15 minutes.
Next, add the whipped egg whites in 3 additions, also being careful not to deflate the batter.
Divide the batter between two 12"x18" inch baking pans and bake for 8-9 minutes each, at 375F degrees, one after the other.
Remove the cake and let cool. Repeat with the second cake layer.
Separate the cakes from the foil and cut into 4 equal pieces.
In a small saucepan mix together 6 tbsp water and 6 tbsp sugar. Let come to a boil, then let cool. Add 2 tbsp liqueur and mix.
Melt the chocolate in the microwave or over a water bath. Transfer to a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip.
Pipe desired decoration (word, symbol) on parchment paper. Set aside and allow to harden.
Mix 4 g gelatin with 1/4 cup water and let stand for 5 minutes, allowing the gelatin to bloom.
Combine 1/4 cup cream, 5 tbsp sugar, and 30 g 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.
Remove from heat, mix in the gelatin and mix thoroughly.
Let cool, until the glaze coats the back of the spoon.
Cut out 4 strips of foil/parchment paper and place them barely 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).
Repeat with the rest of the cake layers, covering the last layer with frosting. Use 2/3 cup of the reserved 1 cup of frosting to cover the sides.
As soon as the Chocolate glaze covers the back of the spoon, pour the chocolate ganache over the cake top, evening it out with a spatula.
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 into squares using the above-mentioned method.
Place the reserved 1/3 cup frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
With an offset spatula careful remove the piped chocolate decoration from the parchment paper and place it on the cake, allowing it to rest on the piped “drop”.
5x9 inch cake can serve from 9-12 people, depending on how big you want the serving size to be.
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