Makes one 8-inch (20 cm), 3-layer cake
Servings: 12 to 16
Prep Time: 40 minutes
Cook Time: 55 minutes
Ingredients
Cake
¾ cup (175 ml) hot coffee
3 oz (90 g) dark baking/couverture chocolate, chopped
2 cups (300 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ cup (60 g) Dutch process cocoa (or black cocoa) powder
1 tsp baking soda
¾ tsp baking powder
½ tsp fine salt
¾ cup (150 g) packed light brown sugar
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
¼ cup (60 ml) vegetable oil
¾ cup (175 ml) 2% milk
4 large eggs
2 large egg yolks
1 tsp vanilla extract
Creamy Truffle Filling
¾ cup (175 ml) 2% milk
¾ cup (175 ml) water
6 Tbsp (45 g) Dutch process cocoa (or black cocoa) powder
2/3 cup (140 g) granulated sugar
3 large egg yolks
¼ cup (30 g) cornstarch
3 oz (90 g) dark baking/couverture chocolate, chopped
3 Tbsp (45 g) unsalted butter, cut into pieces
Ganache Topping & Assembly
6 oz (180 g) dark baking/couverture chocolate, chopped
½ cup (125 ml) whipping cream
2 Tbsp (30 g) unsalted butter
Gold flake, for décor (optional)
用料
| egg | 6 |
Chocolate Truffle Layer Cake的做法
Pour the hot coffee over the chocolate in a small bowl. Let this sit for a minute and then whisk until the mixture is smooth. You can work with this while still warm.
