For serious chocolate lovers only, I bring you this Chocolate Truffle Cake. It is made with a moist chocolate cake drenched in truffle icing and topped with chocolate-covered almonds, this cake is the perfect finale to a very special dinner. I think we’ve all heard about this one before, it’s an absolute cläṩṩic! A traditional good old Chocolate Truffle cake is soмєтнing we all ate growing up and there’s so much nostalgia äṩṩociated with this cake.
A chocolate cake might sound intimidating because of the tedious task of preparing it but when it comes to making the cake with this recipe, it is one of the easiest desserts to prepare. A recipe for a good chocolate cake is soмєтнing that can never go to waste. All you need to do is keep the measurements in mind and follow the steps carefully. This recipe for Chocolate Truffle Cake is not just going to yield you the best cake but is also very easy to follow. Got any celebrations coming up or just want to have soмєтнing in the fridge to cater to your sugar cravings? Try this cake with the step by step recipe below!
For the cake:
150g self-raising flour
75g plain flour
175g soft unsalted butter
95g cocoa powder
175ml milk, at room temperature
350g golden caster sugar
75ml soured cream, at room temperature
3 large eggs
1 tsp vanilla extract
For the truffle icing:
3 rounded tbsp apricot jam
3 tbsp double cream
60g unsalted butter
150g dark chocolate, with a minimum of 54% cocoa solids
150g dark chocolate with 70% cocoa solids
50g whole unblanched almonds
TO MAKE THE CAKE LAYERS:
Preheat the oven to 350°F (176°C) and prepare a deep 20cm round cake pan with non-stick baking spray and parchment paper in the bottom.
Combine the flours, cocoa and salt in a medium sized bowl and set aside.
Add the butter, sugar and vanilla extract in a large mixer bowl and beat together with an electric whisk for 5 minutes until light in color and creamy. Do not skimp on the creaming time.
Add the eggs one at a time, mixing until mostly combined after each. Whisk in the soured cream and milk – the mixture will look extremely curdled, but don’t worry, it won’t damage the end result.
Add over half of the flour mixture and lightly fold it in with a metal spoon until mostly combined. Then add the remainder and mix until well combined and smooth.
Pour batter into the prepared cake pans and bake for 1-11⁄4 hours, or until a toothpick comes out with a few moist crumbs.
Remove cakes from the oven and allow to cool for 10 minutes, then remove to a cooling rack to finish cooling.
TO MAKE THE TRUFFLE ICING:
In a heatproof bowl, combine the chocolate and butter and lay it over a pan of simmering water, making sure the bowl does not touch the water for about 5 minutes to melt.
Remove and set aside to cool for 10-15 minutes then add the cream, mix until well combined.
Allow the chocolate mixture to cool for 20-30 minutes until it has thickened enough to coat the cake without running off.
Preheat the oven to 180°C.
Add the almonds on a baking sheet and lightly toast for 5 minutes. Allow to cool.
Dip the almonds into melted butter and allow for 30 minutes to dry on baking paper.
Dip the almonds again in the melted chocolate once the chocolate on the almonds has hardened and set them aside to dry.
In a bowl, roll the almonds with the cocoa powder, and roughly chop them.
In a small saucepan, melt the jam, then liberally brush it all over the cake.
Place the cake into a tray or plate beneath. Pour the truffle icing over the top and spread it over the top and sides with a palette knife.
Allow the icing to set then add the chopped almonds over top. Serve!