Best Ever Chocolate Cake

Best Ever Chocolate Cake
  • Author: rajarmey

Indulge in the rich decadence of this luxurious triple-layer chocolate truffle cake recipe. The moist and velvety cake layers are generously sandwiched with a luscious truffle mixture before being elegantly draped with a glossy chocolate glaze. Each decadent bite is a harmonious symphony of intense chocolate flavors that will leave you craving for more.

— Constant Cookbook

Ingredients

  • For Cake:
  • 350 grams dark chocolate pieces
  • 225 grams butter
  • 600 ml water or fruit juice
  • 3 eggs
  • 400 grams castor sugar
  • 400 grams self raising flour
  • Truffle Mixture:
  • 120 grams dark chocolate pieces
  • 100 grams butter
  • 300 grams sifted icing sugar
  • 4 tbsp double or whipping cream
  • Chocolate Glaze:
  • 225 grams dark chocolate pieces
  • 165 ml double or whipping cream

Instructions

  • Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F. This mixture is quite runny, use a solid cake tin not a springform tin. Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides
  • For the Cake: In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly
  • In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs
  • Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended
  • Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean
  • Turn cake onto wire rack to cool
  • Truffle mixture:
  • In a bowl over a pan of simmering water melt chocolate, stirring frequently.
  • Cool slightly, then stir in icing sugar, butter and cream until well blended.
  • Chocolate Glaze:
  • In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm
  • Assembling The Cake:
  • Cut cooled mud cake into layers.
  • Spread truffle mixture between layers with a palette knife.
  • Position cake on wire cake rack and pour warm glaze over the top.

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Yield

Serves 16