Ingredients for Chocolate Truffle Cake
- Plain Flour
- Self Raising Flour
- 3/4 cup unsweetened cocoa powder
- Unsalted Butter
- Golden Caster Sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Sour Cream
- Milk
- Dark Chocolate
- Double Cream
- Whole Unblanched Almonds
- White Chocolate
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How to Make Chocolate Truffle Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth.
- Remove from heat and stir in the heavy cream until combined.
- Once the cakes are completely cool, frost the top of one layer with half of the ganache. Top with the second cake layer and frost the entire cake with the remaining ganache.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
152g
Fat
118g
Carbs
23g
