Chocolate Truffle Cake

By Texaschef11

Ingredients

• 1 cup butter, softened to room temperature
• 1 3/4 cup sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 cup buttermilk*
• 1/2 cup strong coffee, cooled
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt

Preparation

Step 1

* if you don't have buttermilk, you can substitute with 1 cup whole milk mixed with 1 tablespoon of lemon juice

Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans or lined 2 muffin pans with paper muffin cups. Beat together butter and sugar till light and fluffy. Slowly add eggs one at a time. Sift together flour, cocoa powder, baking soda, baking powder and salt. Combine the buttermilk and coffee together. Alternate adding the flour mixture and buttermilk mixture.
Pour into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool completely before adding filling and frosting.

Chocolate Ganache Filling
Allergy Note: contains dairy

2 cups semi-sweet chocolate chips
1 cup heavy cream
1/4 cup (half a stick) butter, cut into cubes
2 Tbsp. corn syrup or honey

Place the chocolate chips in a bowl and set aside.
In a saucepan, heat the heavy cream, butter and corn syrup until it starts to simmer. Remove from heat and pour over the chocolate chips. Stir constantly until smooth. Refrigerate for 1 hour or until firm enough to use. If it gets too firm, microwave for only a couple of seconds to soften.

Chocolate Buttercream Frosting I
Allergy Note: contains dairy
1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter, softened to room temperature
1 tsp. vanilla extract
1/4 tsp. salt
4 cups confectioner's sugar
1/2 cup cocoa powder
5 to 6 Tbsp. warm milk
Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. Pour into a large mixing bowl and allow to cool. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.

Chocolate Buttercream Frosting II
Allergy Note: contains dairy
1/2 cup semi-sweet chocolate chips
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla extract
1/4 tsp. salt
3 cups confectioner's sugar
1/2 cup cocoa powder
5 to 6 Tbsp. warm milk

Melt semi-sweet chocolate chips and 1 Tbsp. butter, mix until smooth. Pour into a large mixing bowl and allow to cool. Add in the remaining butter, vanilla extract and salt. Sift together confectioner's sugar and cocoa powder. Alternate adding the cocoa confectioner's sugar with the warm milk. Beat until smooth.