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.
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.
Recipe: Chocolate truffle cake