Friday, July 1, 2011

Triple Layer Chocolate Truffle Cake

It's not often that someone offers to make a cake for me, so when my husband said he'd bake something and I could sit back for a change I was thrilled!

He sure knows what desserts I like....a triple layer chocolate truffle cake yum yum. I know this would have been everything I ever wanted in a cake but alas he left out one vital step. And that was to cover the cake fully with cling flim overnight. The moisture was drawn out of the cake by the next day which made it a little on the dry side and missing that moistness. Still, it was lovely and I'm more than happy for him to try it again *hint hint* and I'm sure it will blow my socks off next time : )

Triple Layer Chocolate Truffle Cake
Recipe from Avoca Cafe Cookbook 2

Serves 12
4 small eggs
100g caster sugar
75g self raising flour
25g cocoa

For the syrup
75ml milk
20ml brandy
20ml honey

For the fillings
110g chocolate (70% cocoa solids), melted with 50ml of cream
225g white chocolate, melted with 50ml of cream
500ml double or whipping cream (lightly whipped)

For the icing
350g milk chocolate
75ml whipping cream

Preheat the oven to 18 degrees. Grease and line a 23cm springform cake tin. Whisk the eggs and sugar until thick, which will take about 10mins. Sieve the flour and cocoa and fold into the egg mixture. Spoon into the prepared cake tin and bake for 20-25mins, or until cooked. Remove from the oven and leave to cool on a wire rack.

To make the syrup: put all the ingredients in a saucepan and heat gently until combined. Do not boil.

Remove the cake from the tin and line the tin with cling film. (Make sure you use enough cling film to cover the cake completely). Cut the cake across its depth into 2 halves. Place half the cake back in the lined tin and brush with syrup.

Make the fillings by combining each of the melted chocolate mixtures with half the whipped cream. Spoon half the white chocolate mixture over the bottom half of the cake. Follow with the dark chocolate mixture. Finish with the remaining white chocolate mixture. Brush the other half of the cake with syrup and place on top. Cover the cake with cling film and place in the fridge to set overnight.

Combine the milk chocolate and craem and heat gently to melt. Remove the cake from the tin and spread the chocolate icing over the top and sides.

I was busy relaxing and didn't take photos of the sponge process but here are some assembly photos:

The syrup

White chocolate mixture

Dark chocolate mixture

Note no cling film AND that doesn't look like "brush with syrup"

Spooning white chocolate mixture onto sponge

Next is the dark chocolate mixture

After setting in the fridge overnight and covered in chocolate icing (or ganache)

Yep, death by chocolate cake!


  1. That was nice of him and it looks incredibly tempting. I must hint, hint, nudge, nudge a certain person.

  2. omgs your husband is awesome to bake ya a cake! yumyum triple chocolate sounds perfect!

  3. Hey T - Hahhaaha! You would love this cake! And I'm sure L would do a great job : )

    Hey Suze - : ) it was really sweet of him, I should be less pedantic about his "process" LOL

  4. Brenda, you could mail me a piece of this any day! Gorgeous!

  5. hi there, that cake looks amazing, a quick Q do you melt each choc, white and dark with 50 ml of cream and then where does the extra 500 ml of cream go, i just cannot figure it out, does half of that again go with the chocolates.

    1. Thank you :)
      Yes, melt dark chocolate with 50ml of cream, then white chocolate with another 50ml of cream.
      The 500ml of cream is whipped up separately and half of that gets mixed in with the dark chocolate you melted earlier and the other half of the whipped cream is mixed in with the white chocolate melted earlier. Hope that makes sense.