Chocolate Truffle Cake Recipe

TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling


Ingredients


    2-1/2 cups 2% milk
    1 cup butter, cubed
    8 ounces semisweet chocolate, chopped
    3 eggs
    2 teaspoons McCormick® Pure Vanilla Extract
    2-2/3 cups all-purpose flour
    2 cups sugar
    1 teaspoon baking soda
    1/2 teaspoon salt

    FILLING:
    6 tablespoons butter, cubed
    4 ounces bittersweet chocolate, chopped
    2-1/2 cups confectioners' sugar
    1/2 cup heavy whipping cream
  
    GANACHE:
    10 ounces semisweet chocolate, chopped
    2/3 cup heavy whipping cream

1.  In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
2.      Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
3.    Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4.     For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
5.     For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
6.     Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.