Chocolate Truffle Cake

By francesn

Ingredients

• FILLING:
• 2-1/2 cups 2% milk
• 1 cup butter, cubed
• 8 ounces semisweet chocolate, chopped
• 3 eggs
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large saucepan, cook the milk, butter and chocolate over low
heat until melted. Remove from the heat; let stand for 10 minutes.

Preheat oven to 325°. In a large bowl, beat eggs and vanilla;
stir in chocolate mixture until smooth. Combine the flour, sugar,
baking soda and salt; gradually add to chocolate mixture and mix
well (batter will be thin).

Directions (continued)
Transfer to three greased and floured 9-in. round baking pans. Bake
25-30 minutes or until a toothpick inserted in center comes out
clean. Cool 10 minutes before removing from pans to wire racks to
cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in
confectioners' sugar and cream until smooth.

For ganache, place chocolate in a small 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 one cake layer on a serving plate; spread with half of the
filling. Repeat layers. Top with remaining cake layer. Spread
ganache over top and sides of cake. Store in the refrigerator.
Yield: 16 servings.