Wednesday, August 3, 2011

Chocolate Truffle Cake

I made this cake for my husband's birthday last year and it was a huge hit.  A friend requested the recipe so I thought I would share it with all of you.  I apologize for the picture, I took it last year before I was blogging.  Hopefully my pictures are getting better and maybe one day I'll get a fancy camera that takes really good pics.  I know it looks labor intensive but it really comes together very easily.  The truffle filling and Ganache are so easy to make, they are both made in the microwave.  This is seriously chocolate heaven. So rich and intensely delicious!  It makes an impressive cake that will wow any guest.  You can use any color ribbon you like, the chocolate brown ribbon went perfectly.  His birthday is coming up on Saturday and I am working hard to top this cake!  Get a glass of milk and sit down to a big slice of chocolate bliss!  

**The cake can be made a day ahead of time but do not put the cookies on until shortly before serving, they lose their crispiness.  

Chocolate Truffle Cake


 8 (1 ounce) semisweet chocolate baking squares, chopped
1 cup butter, softened
1 3/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
Unsweetened cocoa
Chocolate Truffle Filling
2 (14 ounce) containers chocolate hazelnut rolled wafer cookies ( I used Pirouline)


Microwave chocolate in a glass bowl at High for 1 minute or until melted, stirring once.

Beat butter and sugar at medium speed with an electric mixer until fluffy ( about 2 minutes).  Add eggs, 1 at a time, beating just until yellow disappears.  Add cooled chocolate and vanilla until blended.

Combine flour, baking soda, and salt.  Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.

Pour batter into 3 greased parchment paper-lined 9-inch round cake pans dusted with cocoa.  Bake at 350 for 21-22 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks; cool completely.

Spread Chocolate Truffle Filling between layers.  Reserving 1/4 cup ganache, spread remaining Ganache on top and sides of cake.  Break cookies into long pieces.  Line sides of cake with cookies.  Spoon reserved Ganache on top of the center of the cake; place broken cookie pieces into mound of Ganache.

Chocolate Truffle Filling

4 (1 ounce) semisweet chocolate baking squares, chopped
6 tablespoons butter
6 tablespoons whipping cream
2 1/2 cups powdered sugar, sifted

Microwave chocolate and butter at High 1 minute or until melted, stirring once.  Stir in whipping cream.  Gradually add powdered sugar, stirring until blended and smooth.


10 (1 ounce) semisweet chocolate baking squares, chopped
1/2 cup whipping cream

Microwave chocolate and whipping cream in a medium glass bowl at High 1 minute or until melted and smooth, stirring once.  Cool 20 minutes.


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  1. The photo still looks real neat! Love the pirouette cookies with the bow.

  2. Yum! We're all about the darkest, richest, most chocolatey desserts in our family! This looks perfect!

  3. Thanks ladies, it really is chocolate heaven!

  4. Oh my goodness! This is a masterpiece! A chocoholic's dream! I MUST try this!
    Just saw your photo on sweet as sugar cookies and couldn't resist! :) So glad to meet you!

  5. Thanks so much for the lovely compliments! So glad you became a member! Always nice to meet new people on here!

  6. What an impressive-looking cake! I've fallen in love with ganache recently but I've never attempted to make it. You did a great job! Thanks for sharing on Sweet Indulgences Sunday.

  7. Great presentation! Thanks for sharing this with Fat Camp Friday, see you next time!