Tort Trufa/ Truffle cake
 
Prep time
Cook time
Total time
 
If you want an intense chocolate cake with a dense brownie crust and butter cream then it is the perfect cake. It is a Martha Stewart recipe, is the cake on the cover of the book "Martha Stewart's cakes" and it is divine! I recommend to prepare it necessarily for special occasions where you have many guests as it is a very rich cake, containing 1 kg of chocolate, plus butter and other ingredients! We've eaten it in a week, three people being and we had only a thin piece at the time, cos you can't eat more!
Author:
Recipe type: Desert
Serves: 15
Ingredients
  • Ingredients are given in grams and cups:
  • For the cake: you will be baking 3 layers
  • 260 g butter at room temperature plus more for the pans (1 cup plus 2 tablespoons plus more for the pans)
  • 65 gr cocoa (1/2 cup plus 1 tablespoon) plus more for dusting the pans
  • 80 ml of hot water (1/4 cup plus 2 tablespoons)
  • 200 ml milk (3/4 cup)
  • 300 gr sifted cake flour (2¼ cup)
  • 3 eggs
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 350 grams sugar (1¾ cup)
  • 2 tsp vanilla (pure)
  • Chocolate ganache:
  • 400 ml cream (minimum 35% fat)
  • 400 grams dark chocolate (or milk)
  • Rich chocolate frosting:
  • 65 gr cocoa (1/2 cup / cup plus 1 tablespoon)
  • 80 ml warm water (1/2 cup plus 1 tbsp warm water)
  • 350 g butter at room temperature (1½ cup or 3 sticks )
  • 150 gr sifted confectioners sugar (3/4 cup)
  • 2¼ teaspoons salt
  • 600 g dark chocolate, melted and cooled ( 1½ pounds)
Instructions
  1. Preheat oven to 175 ° C (350 º F). Grease three cake pans (diameter 9 by 2 inches) with butter then line with parchments rounds. Dust with cocoa, tapping out excess. Sift cocoa in a bowl and pour boiling water over. Stir until becomes creamy. And gradually the milk and set aside to cool.
  2. In another bowl mix flour, cocoa, salt and baking soda (all sifted). Mix the butter on low speed until fluffy, about 3 minutes, then add the sugar and mix another 3 minutes, scraping out the sides with a spatula occasionally. Add the vanilla.
  3. Add the eggs in three batches, mixing well after each addition. Add flour mixture and cocoa mixture a little at the time, beginning and ending with flour, beat until homogenized.
  4. Divide dough into 3 equal parts and pour into prepared cake pans. Smooth tops with an offset spatula then bake at 175 º C (350 F), turning halfway through until a toothpick comes out clean, for about 20-25 minutes. Remove them to a rack to cool approx. 15 minutes, then remove them from the pans to cool completely. I recommend to bake only 2 at the time and the 3d separated, if you bake all 3, they won't rise evenly!
  5. Trim the tops with a serrated knife.
  6. Place the bottom layer on a platterand spread it evenly with 1¼ cup whipped ganache; top with second layerand 1¼ cup ganache. Top with 3d layer. Spread remaining whipped ganache over the top and sides. Refrigerate for about 30 mins.
  7. Spread chocolate frosting over top and sides, using an offset spatula to create swirls. Top with chocolate curls, if using.
  8. Refrigerate cake until frosting sets, about 10 mins.
  9. Bring to room temperature before serving.
  10. Cream ganache:
  11. Place chocolate in a large bowl.
  12. Bring cream to a boil then pour over the chocolate and let it sit for about 5 minutes. Stir well with a whisk until smooth and glossy.
  13. Refrigerate ganache stirring every 5 minutes until mixture is cool to touch.
  14. When cooled completely, mix it at low speed until ganache begins to hold its shape and is slightly lighter in color. Do not over whip because it will become grainy. Cream will continue to harden after you stop mixing!. Use immediately!
  15. Rich chocolate frosting:
  16. The combination of cocoa and melted chocolate will give to the frosting more intense flavor and color. It works easily during decoration, mentioning to work fairly quickly because it will harden even being at room temperature!
  17. Mix cocoa and hot water in a bowl until cocoa dissolves.
  18. Mix butter with sugar and salt until pale and fluffy, about 3 to 5 minutes.
  19. Gradually add the melted chocolate and then cocoa mixture until combined.
  20. Use immediately working with an offset spatula, covering the sides and the top of the cake forming large swirls.
  21. Enjoy! and attention how much you eat ;-) !
Recipe by gabriela cuisine at http://gabrielacuisine.ro/tort-trufa-truffle-cake/