Chocolate Truffle Cake

Baking cakes have become once a month or atleast once in couple of months task. I just love to try all flavors of cake, and chocolate comes on the top of the list. Sundar loves all flavors of cake and so my daughter.
This cake is decadent and a great treat for chocoholics!

During the process of baking this cake, I realized that my little champ is seems to be a chocolate lover. Maybe I can call him, chocolate boy. He seems to be enjoying every single lick that I gave him out of the chocolate cake. He also liked Nutella, hazelnut spread with cocoa. Of all these things, he is quite fond of my oven. When not in use and when not hot, he loves to use it as his play area.



Chocolate Truffle Cake
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You need
8 (1 oz) chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate Truffle Filling:

1 oz semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (oz semisweet chocolate squares, finely grated

Stir together the 8oz chocolate squares, milk and butter in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

Combine flour, sugar, soda and salt; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cake pans. (I used an 8" square pan which made two layers)

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. You can press a metal spatula against the still warm glaze to create a rippling effect.

Sprinkle grated semisweet chocolate evenly over top of cake and serve.
I had prepared more of the batter, so that I could make some cupcakes for Hasini. And she just loved it, she has them everyday for her school time snack.

Enjoy the chocolate cake!
Sending this to Srav's Cooking Concepts - Dish for Loved ones