Description
Decadent Chocolate Truffle Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
3/4 cup cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
For the Ganache Drip:
1 cup dark chocolate chips
1/2 cup heavy cream
Toppings:
Chocolate truffles
Chopped chocolate or chocolate shavings
Cookie crumbs
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Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Mix until smooth.
Gradually stir in the boiling water (the batter will be thin). Divide evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
2. Make the Buttercream:
Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
Add heavy cream and vanilla, and beat until fluffy.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of chocolate buttercream over the top. Place the second layer on top and frost the entire cake.
4. Prepare the Ganache Drip:
Heat the heavy cream until steaming (but not boiling) and pour it over the chocolate chips. Let sit for 5 minutes, then stir until smooth.
Allow the ganache to cool slightly before pouring it over the cake, letting it drip down the sides.
5. Decorate:
Top the cake with chocolate truffles, chopped chocolate, and cookie crumbs. Let set before serving.
