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easter chocolate truffle cake with slice part removed on glass stand.
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Easter Chocolate Truffle Cake

A stunning chocolate cake filled with delicious layers of white and dark chocolate ganache, covered with a milk chocolate icing.
Prep Time45 minutes
Cook Time45 minutes
Chilling time4 hours
Course: afternoon tea, Cake
Cuisine: International
Keyword: Easter
Servings: 12

Equipment

  • 23 cm (9in) springform or loose bottom deep round cake tin
  • baking parchment
  • electric whisk
  • palette knife

Ingredients

for the cake

  • 2 tablespoon cocoa powder
  • 75 ml (3½oz) boiling water
  • 225 g (8oz)butter softened
  • 225 g (8oz) golden caster sugar
  • 4 eggs
  • ½ teaspoon vanilla extract
  • 275 g (10oz) self-raising flour

for the white and dark chocolate ganache

  • 100 g (3½oz)white chocolate broken into pieces
  • 200 g (7oz) plain dark chocolate, broken into pieces
  • 600 ml (1pt) double cream (US =heavy cream)

to complete the cake

  • 300 g (10½oz) milk chocolate broken into pieces
  • 100 g (3½oz) butter
  • 12 mini white chocolate easter eggs

Instructions

To make the cake

  • Preheat the oven to 180℃/170℃ fan/gas mark 4. Lightly oil and line the base of a 23cm springform cake tin
  • Place the cocoa powder in a small bowl and slowly add the boiling water, mixing until smooth.
  • Beat the butter and sugar together until pale and fluffy. Then add the eggs one at a time beating well after each addition, then beat in the vanilla extract.
  • Beat in ½ teaspoon vanilla extract followed by the cooled cocoa powder mixture and mix well. Fold in 275g (10oz) flour.
  • Spoon the mixture into the prepared tin and level the top then make a slight dip in the centre. Bake for about 45 minutes until the cake springs back when lightly pressed.
  • Allow to cool in the tin for 5 minutes, then loosen the edge with blunt knife and turn out onto a wire rack to cool completely. Wash and dry the cake tin and line the edge with baking parchment.
  • When the cake is completely cold, use a sharp serrated knife to level the top of the cake if necessary and cut into two equal layers. Place one layer back into the tin.

To make the white and dark chocolate ganache

  • Melt the 200g (7oz) plain chocolate in a bowl over a pan of hot water. Then melt 100g (3½oz) white chocolate in another bowl. Allow to cool slightly.
  • Whip 600ml (1pt) cream until standing in soft peaks, fold half of the cream a little at a time into the white chocolate until just blended. Next fold the remaining cream a little at a time into the plain chocolate.
  • Spread half of the white chocolate mixture over the cake in the pan. Then top with the plain chocolate cream and a final layer of white chocolate cream.
  • Place the remaining cake layer pressing down gently to make sure it comes completely in contact with the cream. Chill for at least 4 hours or overnight.

To complete the cake

  • Place 300g (10½oz) milk chocolate broken into pieces in a bowl with 100g (3½oz) butter and heat over a pan of hot water, stirring until melted and combined. Allow to cool slightly
  • Carefully remove the cake from the tin and transfer to a serving plate. Then spread the chocolate icing over the top and sides of the cake with a palette knife. Swirl the icing to give a wavy effect. Decorate with mini white chocolate easter eggs and allow to set.

Notes

Cook's Tips
  • Plan ahead –  Allow time for chilling and decorating.
  • Take care not to overheat the chocolate when melting it by placing the bowl over a pan of hot (not boiling water) and making sure the base of the bowl does not touch the water.
  • Add the cream a little at a time. If you add it all at once the cold cream may cause the chocolate to set before it is fully combined with the cream.
To Store:
The completed cake will keep one or two days covered in the refrigerator. Bring to cool room temperature before serving.
Freeze: Undecorated for up to 3 months. Defrost fully before covering with the chocolate icing.