Chocolate Truffle Cake

By peridot728

Ingredients

• Cake:
• 2-1/2 cups 2% milk
• 1 cup butter, cubed (I use Land O’Lakes)
• 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
• 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

Details

Adapted from tasteerecipe.com

Preparation

Step 1

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

Preheat oven to 325 degrees. Beat eggs and vanilla in a large bowl; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add the dry ingredients to chocolate mixture and mix well.

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, melt butter and chocolate. Stir in confectioners’ sugar and cream (add a little at a time) 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.

When the cake is completely cooled, you can add the filling and frost it. 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.