Chocolate Truffle Cake

Ingredients

Chocolate Cake

• 2 cups hot water 472 ml
• 1 and 1/2 cups + 2 tbsp cocoa powder 157 grams
• 3 cups cake flour 330 grams
• 2 and 1/4 cups light brown sugar, packed 488 grams
• 1 cup granulated sugar 206 grams
• 3 tsp baking soda
• 1 and 1/2 tsp baking powder
• 3/4 tsp salt
• 2 tsp espresso powder
• 1 and 1/2 cups full fat sour cream, at room temperature 360 grams
• 1/4 cup milk 60 mL
• 4 large eggs, at room temperature
• 1/2 cup vegetable oil 106 mL
• 1 and 1/2 tsp vanilla extract

Milk Chocolate Buttercream

• 12 ounces milk chocolate use good-quality baking bars, not chocolate chips
• 1 and 1/2 cups salted butter 3 sticks, 24 tbsp, or 339 grams
• 4 cups powdered sugar
• 1/4 cup cocoa powder
• 1 tbsp vanilla extract
• pinch of salt to taste
• 12 ounces cream cheese, softened at room temperature 170 grams

Chocolate Drip

• 4 ounces semi-sweet chocolate, finely chopped 113 grams
• 1/2 cup heavy cream 4 ounces, 118 ml
• 1-2 tsp vegetable oil

 Chocolate Truffles

• 12 ounces semi-sweet chocolate, finely chopped
• 8 ounces heavy cream
• chopped nuts, cocoa powder, or more melted chocolate, for dipping/rolling

Direction

1. Prep: Preheat your oven to 350 ℉. Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each, then grease over that. Dust the inside of each pan well with flour, knocking out any excess.
2. Make the Chocolate Cake: Measure the hot water into a 4-cup glass measuring cup or large bowl, then whisk in the cocoa until completely dissolved.
3. Set aside to let come down to room temp. In a large mixing bowl, whisk together all the dry ingredients (including the sugars). Next, add the wet ingredients, including the room temp (not steaming hot!) cocoa and water mixture, and whisk until combined. There may be a few small lumps – that’s fine.
4. Bake Cake Layers: Divide the cake batter evenly between the three pans (use a kitchen scale to weigh the full amount of batter, then divide by 3 to get it perfect!). Bake for 23 to 27 minutes, or until a toothpick inserted into the center pulls out moist crumbs.
5. Let cakes cool in the pans on wire racks for 10 minutes before running a butter knife around the edge and inverting onto a cooling rack. Let cool completely.
6. Make the Milk Chocolate Frosting. Melt the milk chocolate in a large mixing bowl. Beat in the softened butter until well combined. Add the powdered sugar in two additions, mixing well between each. Add all remaining ingredients except the cream cheese. Beat until combined, then mix in the cream cheese very last.
7. Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/2 cups of frosting over the layer, going past the edge a smidge.
8. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don’t slide around.
9. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides.
10. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don’t fret if it isn’t perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set.
11. Then, frost the top and sides of the cake, smoothing things with the cake scraper or offset spatula. Chill the entire cake in the fridge for 30 minutes, or until set, before adding the chocolate drip.
12. Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth.
13. Add 1-2 tsp vegetable oil to get a pourable consistency. Set cake on a turntable. Pour ganache into the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.
14. Make Chocolate Truffles:  Chop the chocolate finely and place it into a microwave-safe bowl. Heat heavy cream in a small pot over medium heat until simmering. Pour over the chocolate and let sit 5 minutes.
15. Then, stir the mixture until completely smooth. If you have any lumps of chocolate left, microwave the mixture for 15 seconds at a time, stirring between each interval, until no lumps remain. Pour the ganache into a shallow dish (like a glass pie plate) to cool quickly.
16. Cover with plastic wrap, pressing the plastic wrap onto the surface of the chocolate so it doesn’t dry out, and chill in the fridge for 1 and ½ to 2 hours, or up to 24 hours.
17. Once the mixture is chilled, line 2 baking sheets with parchment paper. Scoop the cooled chocolate into scant tablespoon sized mounds.
18. Place on prepared pans. Once you’ve scooped all the chocolate, go back and roll them each into smooth balls. If they’re too soft, pop the pan (covered with a kitchen towel) back in the fridge for 10-20 minutes to firm up.
19. Let the rolled chocolate truffles chill again for 20-30 minutes before decorating. Roll chilled truffles in finely chopped walnuts or pecans, cocoa powder, or dip in melted chocolate. Store in an airtight container in the fridge for up to a week.
20. Serve & Store: Top the chilled cake with chocolate truffles and chopped nuts (optional). Slice & serve! Store leftovers in an airtight container in the fridge for 4-5 days.