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Chocolate truffle cake with chestnut cream and ganache
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulgent fudgy chocolate cake layered with chestnut cream - a showstopping delight for chocolate lovers.
Ingredients:
  • 500ml milk
  • 250g unsalted butter, chopped
  • 300g dark chocolate, roughly chopped
  • 3 eggs
  • 1 vanilla bean, split, seeds scraped
  • 385g caster sugar
  • 410g plain flour
  • 10.00 gm cocoa powder
  • 4.00 gm baking powder
  • 50g dark chocolate, roughly chopped
  • 300g unsweetened chestnut puree (see notes)
  • 75g softened unsalted butter, chopped
  • 200g icing sugar
Instructions:
  • Preheat your oven to 160°C and prepare two 22cm round springform cake pans by greasing and lining them.
  • In a saucepan over medium-low heat, warm milk, 225g of butter, 200g of chocolate, and 1/2 cup (125ml) cream, stirring until fully melted and blended, for about 6-7 minutes. Let it cool for 20 minutes before using.
  • In a large bowl, whisk together eggs, vanilla seeds, and sugar until thick and pale using electric beaters. Add the cooled chocolate mixture and mix well. Sift in the flour, cocoa, baking powder, and a pinch of salt, then beat until combined.
  • Pour batter evenly into cake pans, gently tap them on the counter to get rid of air bubbles, then bake for 45 minutes or until a skewer comes out clean. Let them cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  • To make the chestnut cream, melt 50g of chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Once melted, let it cool slightly. Use electric beaters to whip the chestnut puree until creamy for 4-5 minutes, then add butter and icing sugar. Continue to beat for another 3-4 minutes until light and fluffy. Finally, mix in the melted chocolate and set aside.
  • For the ganache, simply combine the remaining 100g of chocolate in a heatproof bowl. Warm the remaining 175ml of cream in a small saucepan until it's just below boiling. Pour the cream over the chocolate and let it sit for 4 minutes until the chocolate melts. Add the remaining 25g of butter and stir until the mixture is smooth and glossy. Let it cool for 5 minutes until slightly thickened.
  • 1. Prepare a work surface by lining it with foil for easy cleanup, then place a wire rack on top. Spread the chestnut cream over the surface of one cake, leaving a 2cm border, and gently place the second cake on top, pressing down lightly. Position the cake on the wire rack and pour the ganache over it, letting it cascade down the sides. Optionally, use a spatula to coat the sides with ganache for full coverage. Allow the ganache to slightly set before serving.

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