Monday, August 16, 2010

Chocolate Truffle Cake



INGREDIENTS

2 8-ounce packages unsweetened chocolate
1 cup, plus 6 Tb margarine or butter
2 ½ cup water
3 large eggs
2 tsp vanilla extract
2 2/3 cup flour
2 cups sugar
1 ¼ tsp baking soda
½ tsp salt
2 ½ cups powdered sugar
¾ cup whipping cream
8 ounces semi-sweet chocolate



DIRECTIONS

Preheat oven to 325 and grease three 9-inch pans
In a saucepan, heat 12 ounces of the unsweetened chocolate, 1 cup butter, and the water.
When all is melted and smooth, remove from heat.
In a large bowl, whisk eggs and vanilla.
Gradually beat in the warm chocolate mixture
Add flour, sugar, baking soda, and salt. Beat until blended.
Pour into prepared pans and cook for 25-30 minutes
While cooking the cake, prepare the filling
In a saucepan, heat remaining 4 squares chocolate until melted. Stir in confectioner’s sugar, butter, and ¼ cup of the cream.
When cakes are cooled, cut the layers in half and spread the truffle filling in between them.
Prepare frosting
Heat the remaining ½ cup cream and 8 ounces semi-sweet chocolate until melted and smooth.
Pour the frosting over the cake and spread