Chocolate Truffle Cake

[JJ Judkins]

* Exported from MasterCook *

Chocolate Truffle Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Chocolate
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups 2% milk
1 cup butter -- cubed
8 ounces semisweet chocolate -- chopped
3 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter -- cubed
4 ounces bittersweet chocolate -- chopped
2 1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate -- chopped
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).

Transfer to three greased and floured 9-in. round baking pans. Bake at 325 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings

Source: TasteOfHome.com


Description:
"Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it."
S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 594 Calories; 37g Fat (53.6% calories from fat); 7g Protein; 66g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 3 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[lena01]

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.