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
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (1-ounce) semisweet chocolate squares,
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
Yield: one 9-inch cake.
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