Chocolate Truffle Cake

by Shaheen Ali

Happy Easter Everyone!!! On the occasion of Easter i got an opportunity to meet few of my old time friends, with whom i had spent my life’s best years. My best friend traveled all the way from Ratlam to visit us… nothing can be more blissful than spending a moment with old friends and re-living the good times spent. And what better way to celebrate the occasion than having a luscious, ganache glazed truffle cake with filling of chocolate , nuts and cherries….complete bliss!


A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.

I tried making it with a middle layer filling of ganache, chocolate, cherries and almonds. The almonds can be replaced  by other nuts like hazelnuts, apricots etc.

Print Recipe
CHOCOLATE TRUFFLE CAKE
Course dessert
Cuisine english
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
For the cake:
For dark chocolate ganache:
For sugar syrup :
For garnishing:
  • 1 cup Almonds - chopped and dry rosated
  • 1 tsp Silver balls
  • 1/2 cup (whole) and 1/2 cup Cherries - (chopped)
  • 1/2 cup Chocolate shavings
Course dessert
Cuisine english
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
For the cake:
For dark chocolate ganache:
For sugar syrup :
For garnishing:
  • 1 cup Almonds - chopped and dry rosated
  • 1 tsp Silver balls
  • 1/2 cup (whole) and 1/2 cup Cherries - (chopped)
  • 1/2 cup Chocolate shavings
Instructions
  1. Sieve all purpose flour, cocoa powder and baking powder together in a large bowl and keep aside.
  2. In a bowl or a blender mix the sugar and butter well till they are well combined.
  3. Now add two eggs at a time and keep whipping till it becomes a smooth and creamy batter.
  4. Add vanilla essence to it and mix well.
  5. Now start adding the dry ingredients to the wet ingredients slowly to make a smooth and fine chocolaty batter.
  6. Add thick curd in the batter and mix well.
  7. Grease a 7 inch baking tin and dust with some flour.
  8. Pour the entire batter into the pan and tap it gently to settle the air bubbles.
  9. Pre heat the oven at 180 degree C and bake the cake for around 30mins or till a tooth pick comes out clean.
  10. Allow the cake to cool down completely.
  11. Now cut the cake horizontally into two parts from the center. (If u have two similar sized baking tins then u can divide the given ingredients into half and bake two individual cakes too)
  12. Once the cake is cooled completely, combine the ingredients of the sugar syrup and drizzle it over both the cakes with the help of a silicon brush. This will keep the cake moist and spongy.
For making the ganache:
  1. Chop the dark chocolate and keep aside in a bowl.
  2. Heat cream till bubbles appear in it and pour all over the chocolate pieces covering it completely.
  3. Add butter and set aside for 5-6mins.
  4. Now using a hand whisk mix the ganache well. Make sure there are no lumps.
  5. Refrigerate the ganache for 20-25mins before use.
For assembling the truffle cake :
  1. Take half cup of chopped almonds and dry roast. Keep aside to cool.
  2. Now with a clean spatula, apply ganache on one piece of the cake generously.
  3. Sprinkle the chocolate shavings all over the it.
  4. Spread chopped cherries and some roasted almonds over it and place the second piece on it. Press it well.
  5. Take out the ganache from the refrigerator and spread all over and around the sides of the cake with an offset spatula.
  6. ( Note: If the ganache gets too sticky u2013 Boil 2 cups of water in a pan. After every few strokes with the offset spatula, dip the spatula in the hot water and wipe it clean. Smoothen the ganache with the hot spatula to get a perfect finish.)
  7. Coat the chopped roasted almonds all over the sides of the cake. Slightly press them with your palm so that they get properly stick to the ganache.
  8. Now take a star tip and a pastry/piping bag. Put the left over ganache into it.
  9. Pipe 3 big rosettes diagonally in a row.
  10. Draw thin lines with a small round tip nozzle
  11. Drops few silver balls randomly all over the cake.
  12. Place the whole cherries in between the rosettes and sliced ones around it to make a floral pattern.
  13. Similarly pipe the border of the cake by making patterns both on the top and bottom.
  14. Refrigerate the cake for minimum 2 hrs before serving.
Recipe Notes

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