Being at home with family and friends, I can’t remember enjoying a vacation better! I am enjoying all the pampering and the good food both at my mother’s and at my inlaws’ place.
This cake is decadent and a great treat for chocoholics! My bro being one,this was the second of his birthday cakes.
You will need:
8 (1 oz) chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Chocolate Truffle Filling:
1 oz semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (oz semisweet chocolate squares, finely grated
Stir together the 8oz chocolate squares, milk and butter in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).
Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.
Combine flour, sugar, soda and salt; whisk into chocolate mixture until blended and smooth.
Pour batter into 3 greased and floured 9-inch round cake pans. (I used an 8″ square pan which made two layers)
Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).
Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.
Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. You can press a metal spatula against the still warm glaze to create a rippling effect. Sprinkle grated semisweet chocolate evenly over top of cake and serve.
Enjoy the chocolatey goodness!