The Ultimate Chocolate Truffle Cake

Because we didn’t want to be one of those blogs that chit chat a lot before getting down to the actual good stuff and well because this cake absolutely requires to be baked right away! Tried and tested and absolutely fool proof.

For the cake :

1tsp instant coffee powder

1 1/2 tbsp boiling water

45g plain cooking chocolate

90g plain flour, sifted

1 tbsp cocoa powder

1/4 tsp cinnamon powder

 3 eggs seperated

90 g light brown sugar

90g unsalted butter, melted and cooled


For the buttercream:

1tsp instant coffee powder

1 tsp cocoa powder

60g plain chocolate, broken in pieces

250g unsalted butter, softened

75g icing sugar, sifted


For the chocolate ganache:

150 gms plain chocolate

200ml full fat cream

For the cake, dissolve the coffee in the boiling water and melt chocolate aside using a double boiler method. Leave to cool.Sift together the flour, cocoa and cinnamon. Keep aside.Whisk the egg yolks and sugar until fluffy. Whisk the egg whites into soft peaks. Stir 2 spoons into the egg yolk mixture to loosen the texture. Fold in the flour, butter and remaining egg whites until evenly mixed.Spoon the mixture into a 22cm (8 1/2 inch) greased and lined tin. Pre heat oven at 180°C/350°F and place the baking tray in and bake for approximately 25 minutes. Remove from the oven and leave to cool in tin for 5 minutes. Turn onto a wire rack, peel off lining paper and keep to cool.Using a cake or long bread knife, slice the cake evenly to create two layers. And keep to cool for some more time.


Meanwhile prepare the ganache coating.In a non stick sauce pan, on a low flame bring full fat cream to simmering point and turn off flame. Add grated pieces of chocolate to this and stir until well blended while still warm. Keep aside to thicken and stir occasionally.


Lastly prepare the chocolate buttercream. Dissolve coffee powder and cocoa in 2 tbsps of boiling water. Pour into a small heatproof bowl and melt over a small pan of simmering water and stir occasionally. Leave to cool until thickened but not set. In another mixing bowl, beat the butter and icing sugar until plain and fluffy. Add the chocolate and stir in until well combined. Then beat the mixture until it becomes pale, fluffy and thick. This can be kept refrigerated for a week.

Place one layer of the cake on a prepared board or tray and add one thick layer of buttercream evenly using a spatula. Place the other layer over it. Coat entire cake with a thin layer of buttercream and place cake into the freezer for a couple of minutes until the coating hardens. Remove from freezer and slowly pour prepared ganache over the cake covering it entirely. Smoothen ganache using a spatula and drip out extras. Place in the fridge until ready to serve. Add additional decorations of your choice.

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