Chocolate Truffle Cake
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
8-11
ingredients
-
For the cake
- 175 g self-raising flour
- 4 tablespoons cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 150 g caster sugar
- 2 tablespoons golden syrup
- 2 eggs, lightly beaten
- 150 ml milk
- 150 ml corn or 150 ml vegetable oil
-
For decoration
- 300 ml double cream
- 300 g good quality dark chocolate (about 70% cocoa solids)
- 30 g butter
- 1 small pinch salt
- 4 tablespoons raspberry jam or 4 tablespoons apricot jam
- white chocolate, to decorate
directions
- Preheat the oven to 160°C/140°C fan/gas 3.
- Grease two 20cm cake tins, and dust them with flour.
- Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
- Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
- To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
- Once the cream is hot, but not quite boiling, stir in the butter until melted. While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
- Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Leave to one side.
- Once the cake is cool, sandwich the two sponges together with the jam. Ice with the truffle mixture, leaving enough to make the 11 truffles.
- Place the remaining mixture in the fridge for about 30 minutes until it is firm. Roll into 11 truffles and place around the outside of the cake.
- Finish by grating or peeling white chocolate over the top.
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