|
|
|
8 (1-ounce) semisweet chocolate squares 2 1/2 cups milk 1 cup butter, softened 3 large eggs 2 teaspoons vanilla 2 2/3 cups all-purpose flour 2 cups sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt Chocolate truffle filling, divided 10 (1-ounce) semisweet chocolate, squares, coarsely chopped 1/2 cup plus 2 tablespoons whipping cream 1 to 2 (1-ounce) semisweet chocolate squares, finely grated Chocolate Truffle Filling: 4 (1-ounce) semisweet chocolate squares 6 tablespoons butter 1/4-1/2 cup whipping cream, divided 2 1/2 cups confectioners sugar, sifted Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly 8-10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and cool about 10 minutes. Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth. Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 325 degrees for 25-30 minutes until inserted toothpick comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread 1/2 cup plus 2 tablespoons Truffle filling evenly on top of 1 cake layer. Top with 1 cake layer; spread with 1/2 cup plus 2 tablespoons Truffle filling evenly on top, reserving 1/2 cup Truffle filling. Top with remaining cake layer. Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart dish at high about 1 1/2-2 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 warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining 1/2 cup Truffle filling. Sprinkle with grated semisweet chocolate evenly over top of cake. Chocolate Truffle Filling: Microwave chocolate squares and butter in a large bowl at high for 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Stir in 1/4 cup whipping cream. Stir in 2 1/2 cups confectioners sugar; add remaining 1/4 cup whipping cream, 1 tablespoon at a time, if necessary until mixture is smooth and creamy. Let mixture cool completely. Yield: one 9-inch cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |