Chocolate Truffle Cake
Ingredients:
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 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 3/4 Cups Buttermilk
2 (14-ounce) Container Chocolate Hazelnut Rolled
Wafer Cookies
Unsweetened Cocoa
Ganache
Method:
Microwave chocolate in a glass bowl at high 1 minute or until melted, stirring once.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add cooled chocolate and vanilla, beating until blended.
Combine flour, baking soda, and salt; add ti butter 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 degrees for 21 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes.
Remove cake layers to wire racks; cool completely.
Spread chocolate truffle filling between layers.
Reserving 1/4 cup, spread remaining granache on top and sides of cake.
Break cookies into long pieces.
Line sides of cake with cookies.
Spoon reserved granache again on top for mound in the center of cake; place broken cookie pieces onto mound of granache.
Chocolate Truffle Filling:
Ingredients:
4 (1-OUNCE) Semisweet Chocolate Baking Squares, Chopped
6 Tablespoons Butter
6 Tablespoons Whipping Cream
2 1/2 Cups Powdered Sugar, Sifted
Method:
Microwave chocolate and butter on high 1 minute or until melted, stirring once.
Stir in whipping cream. Gradually add powdered sugar, stirring until blended and smooth.
Yield 1 3/4 cups
Ganache:
Ingredients:
10 (1-OUNCE) Semi-Sweet Chocolate Baking Squares, Chopped
1/2 cups whipping cream
Method:
Microwave chocolate and whipping cream in a medium glass bowl at high 1 minute or until melted and smooth, stirring once.
Cool 20 minutes.
Yield 2 cups
