Recipe for the Richest Chocolate Truffle Cake ever! | Cupcake Jemma
Happy New Year, peeps! To celebrate the end of 2015 and the dawn of 2016 I have made this stupidly intense, rich Chocolate Truffle Cake to really knock your chocolate-loving socks off!
Recipe -
For the cakes
85g plain flour
20g cocoa powder
4 lg free range eggs
105g caster sugar
80g melted unsalted butter
For the truffle filling
450g couverture chocolate
500ml double cream
5 lg egg yolks
65g caster sugar
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If you are a chocolate lover, you will love this | Chocolate Truffle Cake
Chocolate Truffle Cake – If you are a chocolate lover, you’ll love this. Everything of it is made of chocolate: chocolate cake, chocolate ganache, chocolate truffles. I added drizzles of brandy in everything just to give it a little tipsy and flavorful. Every steps taken is worth it for an ultimate truffle cake. This easy chocolate cake recipe is so moist and rich. Chocolate is everyone’s favourite and this is definitely something if you want to impress your family, friends and guests. Hope you’re inspired and give it a try. Enjoy! Wishing you all a Happy Blessed New Year!
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FAQ:
1. Can I skip the alcohol?
Yes you can.
Ingredients:
• Chocolate Cake
I used 6-inch, greased and lined with parchment paper
210g [1¾ cup] cake flour
60g [½ cup] cocoa powder
½ tsp baking powder
½ tsp salt
170g [¾ cup] unsalted butter, softened
200g [1 cup] fine sugar
35g [2½ tbsp] oil
30g [2 tbsp] brandy
3 large eggs
120g [½ cup] milk
• Chocolate Ganache Frosting
430g [2½ cup] compound chocolate
215g [¾ cup + 2 tbsp] whipping cream, hot
30g [2 tbsp] butter
20g [1 tbsp] honey
15g [1 tbsp] brandy
• Syrup
5g [2 tsp] instant coffee
13g [1 tbsp] fine sugar
30g [2 tbsp] hot water
15g [1 tbsp] brandy
• Chocolate Truffles
120g [¾ cup] compound dark chocolate
60g [¼ cup] whipping cream, hot
15g [1 tbsp] brandy
40g [¼ cup] dark chocolate
1 tsp oil
40g [¼ cup] white chocolate
1 tsp oil
• Chocolate Drizzle
40g dark chocolate
20g whipping cream, hot
piping tip: 2C
Instructions:
• Chocolate Cake
1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients: cake flour, cocoa powder, baking powder, salt
3. In a large mixing bowl, add butter. Let it rest for few minutes until softened. Add in the sugar. Cream the butter and sugar on high speed for 5 minutes or until creamy and fluffy.
4. Add in the oil and brandy. Mix to combine.
5. Add in the eggs, one at a time.
6. Add in the sifted dry ingredients in few batches, alternate with the milk. Use a spatula to mix until combined, do not over mix.
7. Transfer batter into a 6 inch pan. Bake in preheated oven at 170°C/340°F for about 50-55 minutes or until inserted skewer comes out clean.
8. Cool the cake on a cooling rack before slicing.
9. Slice the cake into 3 sheets.
• Chocolate Ganache Frosting
1. In a mixing bowl, add in the chocolate, hot whipping cream, butter and honey. Place the bowl over a double boiler. Mix until the chocolate mixture until melted and creamy. Make sure there is no lumps.
2. Remove the bowl from the pot. (be careful do not drip water into the chocolate).
3. Add in the brandy. Mix until combined.
4. Refrigerate for at least 1 hour or until the ganache is stiff.
5. After an hour, mix the ganache until creamy and soft. As you’re mixing the ganache, the colour will turn to lighter colour.
• Syrup
1. Add all the ingredients in a small bowl. Mix until the coffee is dissolved. Use when it’s completely cool.
• Assemble the cake (refer to the video)
• Chocolate Truffles
1. In a bowl, add chocolate and hot whipping cream. Place the bowl over a double boiler. Mix until the chocolate is completely melted and no lumps.
2. Cover and refrigerate for 1 hour.
3. After 1 hour, the chocolate will be stiff and hardened. Use a spoon to scoop and weigh about 20g each. (you can do the size/weight that you desire). Roll the chocolate into a ball, place it on a plate. Work the same for the rest. Freeze the chocolate for 15 minutes while working on the coating.
4. In 2 small bowls, place the dark and white chocolate separately in each bowl. Add the oil into each bowl respectively. Microwave for 1 minutes or until the chocolate is completely melted, do not over heat the chocolate. The chocolate has to be flowy to ease the coating work.
5. Bring out the chocolate balls. Use a skewer to prick to hold them. Coat them respectively into the melted chocolate.
6. I used a cooling rack as the skewer holder. Let the rest to dry the coatings.
7. Drizzle some chocolates onto the truffles respectively. (the dark chocolate onto the white balls and the white chocolate onto the dark balls)
8. Decorate the cake with these beautiful chocolate truffles.
• Chocolate Drizzle
1. Add the chocolate and whipping cream in a bowl. Microwave for 1 minute or until the chocolate is melted and smooth in a drizzle consistency.
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Dark Chocolate Truffle Cake | Choco Truffle Cake Step by Step | Chocolate Truffle Cake Decoration
Hi Friends,
Hope all are doing good.
Eggless Choco Truffle Cake ( Without Oven)-
3 ingredients cake recipe -
Eggless vanilla sponge cake ( Without Oven)
chocolate coffee cake
chocolate brownies
Strawberry cake (malayalam)
Instant fruit cake
Oreo cake
Easy chocolate muffins
Photo pulling cake
Ingredients,
For chocolate Sponge
Plain Flour - 1 cup (less 2tbs)
Cocoa powder - 4 tbs
Baking powder - 1tsp
Baking soda - 1/4tsp
salt - 1/8 tsp
Vanilla extract - 2tsp
Eggs - 4
Powdered sugar - 1 cup
Oil - 100 ml
Instant coffee powder - 1tsp
Warm water - 1/2 cup
Use 7 inch cake tin to bake,
bake the cake at 180c for 25mins in a preheated oven
Sugar syrup
water - 1/4cup
powdered sugar - 2tbs
vanilla extract - few drops
For chocolate ganache
fresh cream - 1 cup
chocolate - 1 1/2cup
For filling - chopped nuts and chocochips
For drips
Use the ganache and microwave for 10sec to make the flowly consistency and add few drops of black colour to intensify the colour
For garnish
Kit kat
moulded chocolates
choco balls
munch
Oreo biscuit
Choco sticks
Edible pearls
3 ingredients cake recipe -
eggless vanilla sponge cake
chocolate coffee cake
chocolate brownies
strawberry cake (malayalam)
instant fruit cake
Oreo cake
easy chocolate muffins
photo pulling cake