Chocolate truffle cake, a recipe for a chocolate cake filled with a delicious cream and topped with chocolate ganache and chocolate rosettes.
The chocolate runs out! That headline startles me, doesn't that do the same for you too? The fact is that there are less cocoa plantations. Rubber and palm oil plantations supply more money for farmers. And so they slowly but surely take on products where they are going to earn more money for their family.
Do you love chocolate?
That's not good, I hear you thinking. How do I know that? In the Netherlands we eat approximately five kilograms of chocolate per person per year. That's a lot Mars, Twix and not to mention chocolate bars.
Fortunately we don't have a shortness yet (and let's hope it never will get that far) and so I'm going to spoil you today with the recipe for this delicious chocolate truffle cake.
The cake I made for the food blog swap this month of the blog zoet en verleidelijk from Tessa Pennings. A real baking fanatic because her blog is full of delicious baking recipes. This recipe was an eye catcher for me and so I started to bake.
And even if it seems a lot of work, it is actually not so bad and it's not a difficult recipe. But you do not necessarily have to tell your guests that anyway!
- Chocolate cream is a thick liquid at room temperature, you put your cake and cream before piping 10 minutes in the refrigerator. Therefore, it won't drip.
- chocolate is undoubtedly important in this dish, so it's advisable to choose a good chocolate. Buy chocolate with at least 70% cocoa content and not the cheap chocolate, because it contains too much oil and your cream and ganache won't get great texture.
- Make sure all ingredients are at room temperature, then the cake becomes airy and the cream and ganache will become better.
Did you make this recipe? Tag #byandreajanssen via Instagram. I love it when you make one of my recipes and I’m looking forward to seeing it. Video recipes can be found on my YouTube channel. Don't forget to save my recipes on Pinterest so you can find them easily next time. See you soon!
Chocolate truffle cake
- 175 gram flour
- 7 grams baking powder
- 2 tablespoons cocoa powder
- pinch salt
- 200 grams butter
- 200 grams sugar
- 4 eggs size L
- 250 ml milk whole
- 1 teaspoon vanilla extract
- 2 egg yolks
- 50 grams sugar
- 1 tablespoon flour
- 250 grams butter
- 60 grams powdered sugar
- 150 grams chocolate dark
- 50 grams chocolate dark
- 60 ml cream
- Preheat oven to 180 degrees Celsius.
- Line the cake tin with baking paper.
- Mix in the first bowl the flour, baking powder, cocoa powder and salt together.
- With a mixer, combine the butter and sugar at maximum speed for about 4 minutes.
- Then add the eggs one by one to the butter and sugar mixture (add the next egg as the first one is incorporated), while continuing to mix.
- Stir the contents of the first bowl gently with the butter mix (otherwise you will get a lot of dust) while mixing until everything is just combined.
- Spoon the mixture into the cake tin and place it in the oven.
- Bake until the cake is done (about 60-70 minutes). Remove the cake from the oven and let it stand about 10 minutes. Then, take out the tin and remove the parchment paper and let cool on a wire rack.
- Heat in a saucepan the milk and vanilla extract.
- In a bowl, add the egg yolks, flour and sugar together and stir well with a whisk until it becomes a fluffy and pale yellow mixture (about 3 minutes).
- Remove the hot milk from the heat and pour it drop by drop with the egg yolks while you keep stirring.
- When everything is blended, pour it back into the pan and cook further on low heat.
- While stirring the mixture let it come to a boil and cook for two minutes, until it's thickened.
- Pour the custard on a plate, cover with plastic wrap and let it cool.
- Melt the chocolate au bain-marie.
- Blend on high speed the butter with the sugar and add the custard to it. Finally fold the melted chocolate in the cream.
- Cut the cake into three slices.
- Spread chocolate cream on the first slice and place the second slice on top of it.
- Spread chocolate cream on top of the second slice and place the last slice on top.
- Coat the cake on all the sides and tops with the cream until you get a nice outer layer. Put the remaining cream in a pastry bag with piping mouth and put it together with the cake in the refrigerator for 10 minutes.
- Then pipe the roses on the cake and afterwards put it back in the refrigerator.
- Chop the chocolate into small pieces.
- Heat the cream until it is almost boiling, turn the heat off.
- Stir the chocolate through the cream until it's dissolved.
- Place the chocolate in a piping bag with narrow pointed mouth and let it cool slightly.
- Remove the cake from the refrigerator and spray on each rosette a drop ganache.