Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. —JoAnn Koerkenmeier, Damiansville, Illinois
Chocolate Truffle Cake
Ingredients
- 2-1/2 cups 2% milk
- 1 cup butter, cubed
- 8 ounces semisweet chocolate, chopped
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- filling:
- 6 tablespoons butter, cubed
- 4 ounces bittersweet chocolate, chopped
- 2-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
- ganache:
- 10 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
Directions
- In a large saucepan, heat milk, butter and chocolate over low heat until melted. Remove from heat; let stand 10 minutes.
- Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. In another bowl, combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
- Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a small saucepan, melt butter and chopped chocolate. Stir in confectioners' sugar and heavy cream until smooth.
- For ganache, place chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
- Place 1 cake layer on a serving plate; spread with half the filling. Repeat layer. Top with remaining cake layer. Spread ganache over top and side of cake. Store in refrigerator.
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