Mocha Truffle Cake
Yield
servingsPrep
25 minCook
50 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | pound |
butter, unsalted
cut into pieces |
|
| 1 | pound |
semi-sweet chocolate
null, null |
|
| 1 | cup |
coffee
strong |
|
| 2 | cups |
sugar
|
|
| 8 | large |
eggs
room temperature |
|
| frosting | |||
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 453.6 | g |
butter, unsalted
cut into pieces |
|
| 453.6 | g |
semi-sweet chocolate
null, null |
|
| 237 | ml |
coffee
strong |
|
| 473 | ml |
sugar
|
|
| 8 | large |
eggs
room temperature |
|
| frosting | |||
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
Directions
CAKE: Preheat oven to 350℉ (180℃).
Completely line the bottom and sides of a 10-inch cake pan with foil, allowing some of the foil to extend beyond the top of the pan.
Smooth out the foil as much as possible.
Generously coat with some of the butter.
Melt the chocolate with the remaining butter, coffee, and sugar over low heat.
Simmer over low heat until the sugar dissolves.
Beat the eggs until thick, about 5 minutes.
Stir into the chocolate mixture.
Pour into the prepared pan.
Bake for approximately 50 minutes, or until the center is just set.
Cool completely in the pan.
Cover and refrigerate in the pan until firm, at least 8 hours or overnight.
FROSTING: A few hours prior to serving, whip the cream with the sugar and vanilla.
Invert cake onto a serving platter.
Carefully remove the foil.
Frost the cake with the whipped cream.
Garnish with the Chocolate Flakes.
*To make Chocolate Flakes, melt semisweet chocolate and spread on a marble slab or large flat plate.
Let the chocolate harden.
Scrape against it with a knife and it will flake into thin pieces.
