Chocolate Truffle Cake

By cuznvin

Ingredients

• 8 (1-ounce) semisweet chocolate squares
• 2 1/2 cups milk
• 1 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 2 cups sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• Chocolate Truffle Filling, divided
• 10 (1-ounce) semisweet chocolate squares, coarsely chopped
• 1/2 cup plus 2 tablespoons whipping cream
• 1 to 2 (1-ounce) semisweet chocolate squares, finely grated

Preparation

Step 1

Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes). * Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth. * Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth. * Pour batter into 3 greased and floured 9-inch round cakepans. * Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks. * Spread ½ cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread ½ cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining ½ cup Chocolate Truffle Filling. Top with remaining cake layer. * Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1½ to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes). * Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining ½ cup Chocolate Truffle Filling. Sprinkle finely grated semisweet chocolate evenly over top of cake.

Ann Nickerson, Dunwoody, Georgia, Southern Living
NOVEMBER 2004