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Truffle chocolate cake

Cooking recipes / Top Picks / Homemade cakes

10 servings
12 hours

Eggs - 6 pcs., Wheat flour - 3 tbl., Cocoa powder - 4 tbl., Sugar - 6 tbl., Baking soda - 1 tsp., Lemon juice - 1.5 tsp., Fat cream - 500 ml., Dark chocolate - 300 gr., Milk chocolate - 50 gr., Cocoa powder - 4 tbl., Sugar - 3 tbl., Water - 4 tbl., Butter - 25 gr.

Let's start making the cake with a biscuit.

Eggs must be broken into a bowl, add sugar.

Beat the eggs with a mixer at high speed. The mass will turn white and greatly increase in size.

Add flour, mix well, you can just whisk.

Add cocoa, stir to a uniform color.

Soda must be extinguished with lemon juice. To do this, squeeze the juice from the lemon directly into the soda, it will boil and begin to bubble, mix it in the process with a teaspoon. Add slaked soda to the dough, stir.

Grease the form with vegetable oil, you can put parchment on the bottom. We pour out the dough. Bake biscuit at a temperature of 180 degrees for about 30 minutes.

We determine the readiness with a toothpick, it must remain dry and clean if it is stuck and removed from the biscuit. We leave the finished biscuit to cool in the form.

Now let's do the cream. It should be called ganash correctly. It will also go into making candy to garnish.

Cream, necessarily as fatty as possible!, Must be heated almost to a boil, but not boiled!!! Put chocolate in them, broken into pieces. It will immediately begin to melt, you need to actively mix it with a whisk.

The chocolate should dissolve completely, the mass will become smooth and uniform. We put our ganache in the refrigerator for at least three hours.

After cooling, the cream will thicken a lot. We'll put some of it on candy.

Take the rest of the cream with a mixer. We beat it for a short time, it will brighten and become more magnificent.

We cut the biscuit into four cakes.

We start collecting cake. wash each layer well with cream.

It is also good to coat the top and sides of the cake.

Let's prepare the glaze.

Put sugar, cocoa and water in the bucket. Put on fire, stirring constantly, bring to a boil.

The glaze should become homogeneous, without lumps. We put butter in it, stir it. We remove from the fire.

We wait just a couple of minutes and pour glaze over our cake. As long as it is warm, it should be well distributed over the cake. The glaze on the sides can be carefully removed, or transfer the cake to clean dishes.

We make truffle sweets from the deposited ganache. We pour cocoa powder into a plate, form cream balls with our hands and quickly roll them into cocoa.

We decorate the cake with sweets, you can sprinkle it with cocoa powder.