The truffle cake has been my all time favourite. I remember every birthday celebration at home meant a rich, moist, googy chocolate treat that we enjoyed with a scoop of vanilla ice cream or some potato chips. I decided to recreate that old time magic in my own kitchen and boy... I couldn't have been happy with the results!
We celebrated one year of moving into our own home MIRAKEL on the 28th of April and we treated ourselves to this piece of magic!
First get the following ingredients ready for the half kg sponge cake. Bake in a 6 inch baking tin at 190 C for 35-45 minutes depending on your oven. Let the cake cool on a wire rack.
Flour - 100 grams
Powder sugar - 115 grams
Egg - 2
Margarine - 90 grams
Baking powder - 1/4 tsp
Vanilla essence - 1/4 tsp
Milk - 1/3 cup
Cocoa powder - 15 grams
While the cake is baking prepare the icing and the decor.
You could use either black or white chocolate icing. The icing is known by different names, most commonly chocolate ganache, but also as chocolate fudge icing and chocolate truffle. Most recipes I found on the internet suggest more or less equal quantity of chocolate and whipping cream. I experimented with the following which gave me the perfect taste, shine and texture I was hoping for.
235 grams of dark/milk chocolate (I had a lot of chocolate bunnies and eggs from Easter, so I used that too)
200 ml cream
30 grams of butter
In a microwave proof glass bowl melt chocolate and cream for 2-3 minutes. Mix well till you get a homogenous mixture. Now add the butter and mix well. The icing will still be very thin. Leave it aside to cool. It will thicken gradually. You could also put it in the fridge.
Cut the cake horizontally into two parts. To moisten it further prepare a sugar syrup and sprinkle it over the cake that forms the base. You could also flavour the syrup with rum or orange essence. Once the ganache reaches a spreading consistency, layer it between the cakes. Sprinkle some more syrup on the top of the cake. Now pour the ganache over the top and sides and decorate as per your taste.
You might be curious to know more about the dolphin and hearts on the cake. Its simply melted white chocolate spread as shown in the picture on butter paper. The shape is guided by cookie or marzipan cutters.
For the dolphins I actually used coffee top decorators.
We celebrated one year of moving into our own home MIRAKEL on the 28th of April and we treated ourselves to this piece of magic!
First get the following ingredients ready for the half kg sponge cake. Bake in a 6 inch baking tin at 190 C for 35-45 minutes depending on your oven. Let the cake cool on a wire rack.
Flour - 100 grams
Powder sugar - 115 grams
Egg - 2
Margarine - 90 grams
Baking powder - 1/4 tsp
Vanilla essence - 1/4 tsp
Milk - 1/3 cup
Cocoa powder - 15 grams
While the cake is baking prepare the icing and the decor.
You could use either black or white chocolate icing. The icing is known by different names, most commonly chocolate ganache, but also as chocolate fudge icing and chocolate truffle. Most recipes I found on the internet suggest more or less equal quantity of chocolate and whipping cream. I experimented with the following which gave me the perfect taste, shine and texture I was hoping for.
235 grams of dark/milk chocolate (I had a lot of chocolate bunnies and eggs from Easter, so I used that too)
200 ml cream
30 grams of butter
In a microwave proof glass bowl melt chocolate and cream for 2-3 minutes. Mix well till you get a homogenous mixture. Now add the butter and mix well. The icing will still be very thin. Leave it aside to cool. It will thicken gradually. You could also put it in the fridge.
Cut the cake horizontally into two parts. To moisten it further prepare a sugar syrup and sprinkle it over the cake that forms the base. You could also flavour the syrup with rum or orange essence. Once the ganache reaches a spreading consistency, layer it between the cakes. Sprinkle some more syrup on the top of the cake. Now pour the ganache over the top and sides and decorate as per your taste.
You might be curious to know more about the dolphin and hearts on the cake. Its simply melted white chocolate spread as shown in the picture on butter paper. The shape is guided by cookie or marzipan cutters.
For the dolphins I actually used coffee top decorators.
thanks for sharing the recepie Hazel
ReplyDeletePlan to make an attempt donno how successful it will be :)