Chocolate Truffle Cake
by Editorial Staff
Just a magical Chocolate Truffle Cake. It turned out to be very tasty, not cloying, moderately sweet, chocolate-inviting. This truffle cake is heaven for all chocolatiers. And it is done insanely simple and easy.
Ingredients
For a biscuit:
- Eggs – 6 pcs.
- Flour – 3 tbsp
- Cocoa powder – 4 tbsp
- Sugar – 6 tbsp
- Soda – 1 teaspoon.
- Lemon juice – 1.5 teaspoon.
- Vanilla sugar – 1 sachet
For ganache (cream) and sweets:
- Cream 33% – 500 ml
- Black chocolate 78% – 300 g
- Milk chocolate – 50 g
- Cognac – 1.5 teaspoon.
For impregnation:
- Sugar – 6 tbsp
- Water – 200 ml
- Cognac – 50 g
For glaze:
- Sugar – 3 tbsp
- Water – 4 tbsp
- Cocoa powder – 4 tbsp
- Butter – 25 g
Directions
- First, we make a biscuit. We prepare the necessary ingredients for him.
- Combine eggs with sugar and vanilla sugar (for me – with bourbon, but regular is also suitable).
- Mix with a whisk until smooth.
- Then beat the eggs white with a mixer at medium speed, gradually increasing the speed to maximum.
- Then add flour to the whipped egg mixture and mix.
- Then add cocoa.
- We also mix everything until smooth.
- After that, add soda, quenched with lemon juice or vinegar, mix everything well.
- Grease a baking dish with a small amount of sunflower oil, pour out the dough, and bake a chocolate sponge cake in the oven at 180 degrees for 30 minutes. Ovens are different for everyone, so periodically you need to check the biscuit for readiness with a toothpick. (I baked a sponge cake in a slow cooker for 50 minutes.)
- While the biscuit is baking, make a ganache with cream and chocolate.
- To do this, heat the cream over medium heat, stirring constantly, they should be well hot (in no case boil the cream).
- As soon as the cream has become well hot, remove it from heat and send the broken chocolate into it.
- Stir everything well until the chocolate is completely dissolved in the cream.
- We shift 4 tbsp of the finished ganache into another bowl.
- Add cognac to a smaller part of the ganache. This mixture will be the base for the candy.
Cover the ganache for cream and sweets with cling film and send it to the refrigerator for at least 3 hours. - Let’s make the cake impregnation.
- Mix sugar and water in a saucepan. Do not stir, put on medium heat and cook until sugar is completely dissolved. As soon as this mixture boils, cook for another 5 minutes.
- Let the sugar syrup cool completely and only then add the cognac, mix everything well.
- After the ganache has been in the refrigerator for 3 hours, you can whisk it. Beat the cream ganache with a mixer at medium speed, gradually increasing the speed to maximum, until the mass increases in volume and brightens.
- The biscuit is ready. Now we start assembling the chocolate sponge cake.
- Cut the completely cooled biscuit into 4 parts.
- Grease the bottom of the form in which we will collect the cake. We put the first cake, water it with impregnation.
- Lubricate the cake well with chocolate cream (the sides also need to be greased with cream). Place the second biscuit cake on top. So we repeat layer by layer.
- Once we have assembled the chocolate cream cake, we begin to prepare the icing.
- To do this, first mix sugar with cocoa in a saucepan, mix well, then add water and mix everything again until smooth so that there are no lumps.
- We put this mass on medium heat and cook, stirring constantly, until desolation. As soon as the mass has become thick, add a piece of butter to it and mix well so that the butter is completely combined with the cocoa.
- Remove the frosting from the heat and immediately pour this chocolate icing over the cake.
After that, we send the chocolate cake to the refrigerator for 40 minutes to freeze the icing. - In the meantime, let’s make some candy. To do this, we take out the remaining ganache from the refrigerator, take a small amount of ganache with a teaspoon, dip the spoon in cocoa, and, helping ourselves with our hands, form a candy, enveloping it in cocoa. Making 10 sweets. Then we send them to the refrigerator for 30 minutes.
- We take out the chocolate cake and sweets from the refrigerator after 30-40 minutes and start decorating the truffle cake with sweets.
Then again we send the already decorated chocolate truffle cake to the refrigerator for 3 hours, preferably at night.
Enjoy your meal!
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