Let’s start with the Chocolate Truffle Cake from the weekend party. It’s rather small compared to the gigantic one I made when we were in Atlanta. However, what it lacks in size it makes up for in flavor. As I told the ladies that came for the soiree, if you don’t like chocolate, or if you’re on the fence about liking chocolate, this cake is not for you. This lovely is for those of us who are serious about our love for chocolate. It’s the kind of cake that you know you should only have a small piece of, but you’re powerless to resist a big hunk. You can pair it with milk, ice cream, chocolate or Reisling (like we did) or just dig in and let the calories and fat grams fly!
This is a Chocolate Truffle recipe that I can share. It’s different than the one my family is used to having. I’m trying to recall why I didn’t use the family fave for this and I honestly don’t know why. Oh well, you get it first foodie friends, and please don’t tell me I can’t share it with my family, HA! Anyway, I kinda like this one a little better, it’s smoother. I took Ms. McKeon’s recipe for a medium ganache and added butter and powdered sugar and before you know it I had a silky smooth truffle filling for the deep devils cake that also comes from Crave a Passion for Chocolate Cookbook, here.
Chocolate Truffle – Adapted from Maureen McKeon
3 ½ oz whipping cream, plus 3 TBS
1 ¼ cups semi sweet chocolate, finely chopped
4 TBS butter, softened
2 cups powdered sugar
Bring the 3 ½ oz of whipping cream to a boil in a heavy saucepan over low heat. Remove from heat. Add the hot cream to the finely chopped chocolate, and allow to stand for two minutes, then stir gently until smooth. Add powdered sugar and whipping cream until well blended then add the butter. Beat until very smooth. If the mixture is too thick, add more whipping cream a tablespoon at a time until spreading consistency.
Use a generous amount between layers of your favorite chocolate cake. If you’ve used a light hand with the filling, spread the rest on the top layer. The sides can be left plain or frosted with your favorite chocolate frosting. I was super tired at this point and used a canned frosting, but don’t tell anyone. Makes enough to fill and frost the top of two 8” layers.