Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chocolate drip truffle cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Learn to make a Chocolate Drip Cake with this easy method! All you need is chocolate ganache, a frosted cake and a few simple tools. You'll be on your way to an impressive yet easily decorated cake in no time!
Chocolate drip truffle cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Chocolate drip truffle cake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have chocolate drip truffle cake using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chocolate drip truffle cake:
- Take For chocolate cake:
- Prepare 2 eggs
- Prepare 1 cup sugar
- Make ready 1/2 cup milk
- Make ready 1/8 cup butter lightly salted
- Take 3/4 cup all-purpose flour
- Prepare 1/4 cup cocoa powder
- Get 1 tsp baking powder
- Take For Chocolate whipped cream:
- Get 1 cup chilled whipping cream
- Prepare 2 tbsp cocoa powder
- Get For chocolate ganache:
- Make ready 100 g dark chocolate
- Make ready 100 ml low fat cream
Once your cake is cooked and cooled, crumble half of it into a large bowl (cover, wrap, and freeze the other half for later. Spread warm semisweet chocolate mixture over top and sides of cake. This outrageous chocolate cake was born from a lucky mistake. Kimberly Sklar, pastry chef at Literati II in Los Angeles, was baking a crème fraîche-sp.
Instructions to make Chocolate drip truffle cake:
- Beat eggs in large mixing bowl with paddle attachment for 2 minutes. Do not skip this step! - Add sugar, and continue beating for another 2-3 minutes until light and fluffy. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
- Pour into a greased and floured 6" round cake pan. Bake at 170 degree centigrade for about 25 to 30 minutes or until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
- To make the whipped cream put cream and cocoa powder in a chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds it's shape. Chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).
- To make the ganache first chop the chocolate into small pieces and put them in a dry bowl. Now heat the cream until you see bubbles on the edges (no need to boil). Then pour the warm cream over the chocolate and let it sit for 5 minutes. After 5 minutes temper the chocolate for few minutes and let it cool.
- To assemble the cake firstly slice the cake horizontally into two layers. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help secure the first cake layer to the board. - Spread an even layer of whipped cream between the cake layers with a large offset spatula.
- Spread a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch. - Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then chill the cake once again.
- Once the cake is chilled, add the chocolate ganache drips to the cake using a piping bag. Add drips around the entire cake first and then add the ganache on the top of the cake and smooth it with a spatula. Keep the cake in the fridge for few hours. Then decorate the cake as desired and serve.
Discovering that the cake was superfudgy, she layered it with dark chocolate and white chocolate ganache, then covered it in dark chocolate. How to make perfect chocolate drips whether it's dark, milk or white chocolate. It's all about the right ratio and temperatures. Drip cakes seem to be the new naked cake and are very on trend right now. Getting the perfect drip can be frustrating if you're a drip cake novice.
So that’s going to wrap it up for this exceptional food chocolate drip truffle cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
