Dark Chocolate Truffle Cake

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It was a friend’s birthday last week and I was assigned the task of making her cake. Kate has a particular weakness for dark chocolate (Green & Blacks doesn’t last two seconds around her) so I thought I’d make her a big fat juicy dark chocolate truffle cake. I was inspired by Peggy Porschen’s ‘Boutique Baking’ which has some exquisite celebration cake recipes. The sponge is more of a pudding consistency and the rich chocolate ganache has a melt-in-the-mouth texture – the perfect dessert to serve at a dinner party. To make it look a bit more special I covered the top in sugar coated rose petals and sprinkled with edible glitter. Et Voila! 

So here’s how (serves 18): 

For the Truffle Cake: 

  • 250g plain chocolate
  • 335ml milk
  • 570g soft light brown sugar
  • 210g unsalted butter
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 15g cocoa powder

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For the chocolate ganache:

  • 275ml whipping cream
  • 350g plain chocolate (Cadbury’s Bournville is the best)
  • 30g liquid glucose

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For the sugar-coated rose petals:

  • a dozen roses
  • 200g caster sugar
  • 2 egg whites

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To make the cake, place the chocolate, milk and 285g of sugar in a saucepan and bring to the boil. Place the butter and remaining sugar together in a mixing bowl and cream together until light and fluffy. In a separate bowl beat the eggs and add to the sugar and butter mixture. Then sift in the flour, baking powder, bicarbonate of soda, salt and cocoa powder and mix until smooth. Slowly pour in the hot milk and chocolate mixture and mix until smooth.

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Divide the cake mixture between three 20cm round cake tins which are greased and lined with greaseproof paper. Bake in the oven for 30-40 minutes at 160C (140C fan). You will know that the cake is done if you insert a metal skewer and it comes out with a few crumbs on it. Leave to cool and then place in the fridge overnight so that the sponge firms up.

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To make the ganache, place the cream in saucepan and bring to a bare simmer. Then pour the cream over the chocolate and liquid glucose. Whisk together until smooth and leave to set at room temperature. It should have the consistency of soft butter.

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To make the sugar-coated roses, take the petals off two rose buds. Brush with egg white and cover with caster sugar. Leave to dry completely on a drying wrack. Using the rest of the roses, cut the stems to about 4cm. Then brush with egg white and carefully dip the buds into the caster sugar. Leave to dry until the sugar becomes hard.

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To assemble the cake, sandwich together the three layers with the chocolate ganache and then using a third of the ganache cover the cake completely in a thin crumb layer. Leave to set in the fridge for an hour. Then heat up the remaining ganache and pour over the cake. This should give the cake a beautifully shiny chocolate glaze. Then you can decorate the top of the cake with the sugar coated rose petals.

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Happy Birthday Kooks!

One thought on “Dark Chocolate Truffle Cake

  1. Rania says:

    It looks really beautiful…I was going to try it today but when I was checking the ingredients I didn’t find the amount of flour used,would you please share the amount of flour,also they don’t sell glucose in the area where I live,will this affect the ganache?can I substitute it with something else?…thank you!

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