Chocolate Truffle Cake

By ezunich

Ingredients

• 2 1/2 cups milk
• 1 cup butter, cubed
• 8 oz semisweet chocolate, chopped
• 3 eggs
• 2 tsp vanilla
• 2 2/3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt
• Filling
• 6 tbs butter, cubed
• 4 oz bittersweet chocolate, chopped
• 2 1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream
• Ganache
• 10 oz semisweet chocolate, chopped
• 2/3 cup heavy whipping cream

Preparation

Step 1

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

In a large bowl beat eggs and vanilla, stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9 inch round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 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 small bowl. In a smal saucepan; bring cream just to a boil. Pour over chocolate whisk until smooth. Cool, stirring occasionally until ganache reaches a spreading consistency.

Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in refrigerator.