“Truffle” Cake


This cake is called “Truffle” for a reason. It really does melt in your mouth like the little chocolate balls that are made with pure chocolate and cream. Very rich. Very intense. Very delicious. Just like ‘one big Truffle Candy” to put it in the words of the author.

This was one of the 3 desserts that me and my sister decided to make…

for couple’s evening which we annually had in our church. I really don’t know what came over me when I agreed to make 2 different kinds of cake and Panna Cotta cups, for 220 people. It really sunk in when we were doing our second 16 hour day baking a storm in the kitchen. But in the end, all the desserts looked wonderful and tasted even better. So all in all, I guess it really was worth the trouble.

 Truffle Cake
By the way, after years and years of searching, I have finally found the perfect chocolate glaze that will be shiny, not only when you pour it over the cake, but even after sitting in the fridge. I bet it’s the same kind they use in the pastry shops to glaze their fancy cakes. Regular ganache does fine, until you want it to be glossy from the time you pour it on, until you actually serve it the next day.

8 Kahula Soaked Chocolate Layers, frosted with Truffle Frosting makes one BomB of a combination! If you like truffles, get ready to be impressed!

Looking at the pictures of the cake you might think that there is too little frosting in between the layers and the cake is dry, but each layer of cake is soaked with Kahlua liqueur syrup, which makes this cake very moist.

I needed to make this cake into individual portions, so I baked it in a rectangular pan instead of a round, like the original recipe calls for.

If you want to speed things up at home you can also bake 2 cake layers in a jelly-roll pan, then cut each layer in 4 and stack the 8 layer into a cake. If you need bigger size than this, just double the recipe (I definitely would).

“Truffle” Cake

Serves: One 9 in round cake (8 layers), or One 5x9 rect. cake (8 layers)

Ingredients

Frosting (best done day before).

  • 200 g. bittersweet dark chocolate
  • 2.5 cups heavy cream

Sponge Cake Layers

  • 6 egg yolks
  • 5 egg whites
  • ⅔ cup sugar
  • ½ tsp. cream of tartar
  • 3 tblsp. hot water
  • 2 tblsp. cocoa powder
  • 5 tblsp. cake flour
  • 2 tblsp. cornstarch

Syrup

  • 6 tablespoons water
  • 6 tablespoons sugar
  • 2 tablespoons Kahlua Liquer

Dark Chocolate Glaze from Canelle et Vanille

  • 4 g. gelatin (a little less than 1 teaspoon)
  • ¼ cup (60 g) heavy cream (35% fat content)
  • 5 tblsp (60 g) sugar
  • ¼ cup (50 g) water
  • ⅓ (30 g) unsweetened cocoa powder

Decorations (‘Love’)

  • 50 g. white chocolate melts

Instructions

Make the Frosting (best done 1 day ahead)

  1. Cut the chocolate into small pieces.
  2. In a saucepan, let the cream come to a boil.
  3. Pour cream over chopped chocolate. Let stand for 1-2 minutes.
  4. Mix with whisk, until the 2 are thoroughly combined, forming a smooth ganache.
  5. Let cool at room temperature, then refrigerate until cold (possibly overnight).
  6. (Next Day) In a bowl of an electric mixer, whip to stiff peaks. Once whipped, transfer to fridge until ready to use.

Chocolate Cake Layers

  1. Turn the oven to 375 F.
  2. Line jelly-roll pan with foil and spray with nonstick spray (or use parchment). Set aside.
  3. Sieve together cake flour and corn starch. Set aside.
  4. With a mixer, whip the egg yolks and sugar until doubled in size and pale in color.
  5. In a small cup mix the cocoa and hot water.
  6. With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds, to combine.
  7. Transfer egg yolk mixture into a different bowl.
  8. In a thoroughly cleaned mixer bowl, whip the egg whites with the cream of tartar until soft peaks.
  9. In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.
  10. In 3 additions, add the the egg whites, also being careful not to deflate the batter.
  11. Pour half of the batter into the prepared pan.
  12. Bake for 8-9 minutes.
  13. Remove the foil with the cake and let cool.
  14. Line the pan with foil and spray with non stick spray. Pour the other half of the batter and bake for another 8-9 minutes. Also let cool.
  15. Separate the cake from the foil and cut into 4 equal pieces. Repeat with the second cake layer.

Make the Syrup

  1. In a small saucepan mix together the water and sugar. Let come to a boil. Let cool. Add the liqueur and mix.

Make the Decorations (“Love”)

  1. Melt the chocolate in the microwave or over bain-marie.
  2. Place it in a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip.
  3. Pipe desired decoration (word, symbol) on parchment paper. Allow to harden.

Make the Dark Chocolate Glaze

  1. Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
  2. Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
  3. Take off the heat, mix in the gelatin and mix thoroughly.
  4. Let cool, until the glaze covers the back of the spoon.

Assembly

  1. Put a dab of frosting in the middle of the cake board or serving tray. Place the first cake layer on top.
  2. Cut out 4 strips of foil/parchment paper and place them under the edges of the cake so that they cover the rim of the cake board or the serving tray (makes for easy clean up when you’re done decorating).
  3. Using a brush, soak the cake layer with the syrup or use a squirting bottle to do the same.
  4. Frost the cake with a thin layer of frosting.
  5. Repeat with the rest of the cake layers, covering the last layer with frosting as well and reserving 1 cup of frosting for decorating.
  6. Remove the foil/parchment paper strips from under the cake.
  7. As soon as the Chocolate glaze covers the back of the spoon, pour over the cake top, evening it out with a spatula.
  8. Refrigerate the cake for 24 hours before cutting, in a closed box or cake container.

To cut and Decorate

  1. Using a serrated knife or carving knife, cut the edges of the cake making them even, by dipping the knife in hot water and wiping it after each cut. Cut the cake in squares using the abovementioned method.
  2. Place the reserved frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
  3. Pipe a ‘drop’ of frosting in the corner of each cake square.
  4. With an offset spatula careful remove the decoration from the parchment paper and place it on the cake, allowing it to rest on piped “drop”.

Notes

9 inch or 5x9 inch cake can serve from 6-10 people, depending on how big you want the serving size to be.

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

8 Kahula Soaked Chocolate Layers, frosted with Truffle Frosting makes one BomB of a combination! If you like truffles, get ready to be impressed!

Pinit

Bon Appetite!

 

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Comments

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  • Anonymous

    this looks so yummy

    · Reply
  • Oh it is! This is a very decadent cake.

    · Reply
  • Oh my. This I must prepare. Thank you!

    · Reply
  • Thanks for your comment! Remember to share your pictures once you do make it 🙂

    · Reply
  • I'm drooling. Really, this cake looks so decadent and delicious! bookmarking this!

    · Reply
  • Angela

    What is the size of the pan I should be using?

    · Reply
    • You can either follow my way of making a cake into a rectangle and use a jelly roll pan (which is 18×12) or use a 9 inch round pan and than you will get, I believe 8 cake layers (each baked individually).

      · Reply
  • Beatrice

    I tried making it today, but all the layers stuck to the foil… was unable to use it 🙁 I guess I did something wrong but I can’t see what, it’s not the first time I make a layer cake…
    yours looks great though!

    · Reply
    • Hi Beatrice, I’m sorry you had trouble with the cake 🙁
      Did you spray it with the cooking spray like it said in the recipe, before you poured the batter onto your foil? I think you might have forgotten to do that and that’s why it got stuck to the foil. But even if they stuck to the foil (given that you did not overcook the layers and they did not become crisp), once you cut the (jelly roll pan size) cake, WITH the foil in two or four pieces, depending on the size you need, place the cake with the foil up, and then carefully peel the foil off.
      I hope this helps if you do try to make it again 🙂
      Good luck!

      · Reply
  • thanks for recipes that look good enuogh to eat!! And easy to get my Man to try cooking from the sheet We give each other little presents it is true This will be mine from you to him too So thank you

    · Reply
  • Oksana

    Wow!! What a delicious cake!! It literally melts in your mouth!! I added slightly toasted walnuts around the cake edges, and it was divine!! I will be making this cake for my daughter’s birthday. Thanks so much for this wonderful cake, Marina!!

    · Reply
    • You’re welcome! I am so happy you liked it! And it’s awesome to have you come back and give me feedback, I really appreciate it, thank you!

      · Reply
  • Inna B

    Hi Marina! I discovered your blog recently and want to make/bake some of your recipes. I love baking something new and this is going to be a first cake I try from your blog. How big is the cake? like 4.5″ x 3″ once its done? I am having guest over about 12 people so this cake is like for 4 people right? What if I double the recipe and divide in 2 each layer making total 4 layers and once divided in 2, 8 layer total. Will that work? Thanks! your pictures are very beautiful!

    · Reply
    • Hi Inna, thank you for your warm comment!
      This cake makes one 9 inch round cake, or 5×9 inch rectangular cake (1/4 of the large jelly roll pan), and feeds about 6-8 people. if you double the recipe you will get 9×10 rectangular cake and I think that definitely should feed 12.

      If you do what you describe in the comment, you will get the exact amount of layers as the recipe calls for, so if you want more, cut each cake layer only in two and stack them, making 8 layers total (since you will have more batter). Make sure to bake the layers on parchment paper or it will be very difficult to get them off 🙂
      Good luck on your baking and let me know how you like the cake 🙂

      · Reply
      • Inna

        This cake was so soooo good! Thanks for the recipe! I had to share your blog with two ladies! Everyone loved the cake!

        · Reply
        • Thank you Inna! No better recommendation them ‘the word of mouth’. I am happy to hear you loved the cake as much as we did! Happy Thankshiving!

          · Reply
  • Irina

    Hi, I was wondering if there is something els I can you in substitute of the corn starch? And what is cream or tartar?

    · Reply
    • To be honest I dont know what you can substitute the corn starch with, but it is sold everywhere…
      Cream of tartar is also sold in stores, and it helps to stabilize the egg whites. If you don’t have cream of tartar, just add 1 tsp vinegar or lemon juice.

      · Reply
  • Carra

    Amazing! Thanks for the pictures and recipe! Very motivating.

    · Reply
    • You’re welcome, thanks for visiting!

      · Reply
  • Christel Mozalevskaya

    I absolutely loved this recipe! I made this cake for my mother’s Birthday Saturday and she said it was the best birthday cake she has ever had! Next time I will double the recipe because it was so delicious. I also love it because it tastes impressive… everyone knew it took an effort to bake just by the looks of it, which made it even better 😉

    · Reply
  • Man

    Is there a way to substitute the liquor for non-liquor ingredients.

    · Reply
    • You can just completely omit it or substitute it with a couple tablespoons of strong espresso.

      · Reply
  • dee

    Hi Marina, when you say in step #21 to “cut the cake into 4 pieces”…. do you mean slice it horizontally to make thin layers? Thanks!

    · Reply
    • Nope not horizontally. you need to make 4 small pieces of cake from 1 big one. So if you have, lets say, 20×20 cake layer, you will cut it in 4 pieces and get 4 pieces the size of 5×5.

      · Reply
  • Alla

    Hi Marina, would really like to make this cake. When and how do you split cake into layers. They look so thin! Thanks!

    · Reply
  • Omg yummmm totally salivating right now gurl yo the cakes that u make are just fantastically phenomenal would it be good with some raspberry or cherry or apricot jam in the middle layers definitely gotta make after Passover and if I don’t have kahlua liquor would something like brandy or rum work

    · Reply

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