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White chocolate truffle cake
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Prep Time:
595 minutes
Cook Time:
40 minutes
Total Time:
635 minutes
Decadent white chocolate cake topped with Grand Marnier truffles, a luxurious Easter showstopper.
Ingredients:
  • 2 eggs
  • 200g salted butter, at room temperature
  • 250g caster sugar
  • 2.20 gm vanilla extract
  • 250g self-raising flour
  • 205ml milk
  • 135g white chocolate, melted
  • 125ml thickened cream
  • 140g white chocolate, chopped, plus extra grated to decorate
  • 1 tsp Grand Marnier or other orange liqueur (optional)
  • 375ml thickened cream
  • 625g white chocolate, chopped
Instructions:
  • To make truffles, gently heat cream in a saucepan until almost boiling. Pour the hot cream over the chocolate in a bowl and stir until smooth. Add liqueur, if desired, then refrigerate for 6-8 hours until firm. Shape the mixture into eight 2cm balls using teaspoons or your hands, then coat in grated chocolate. Store chilled in an airtight container for up to 2 days.
  • To make the ganache, warm the cream over medium-low heat, stirring, until it's almost boiling. Place the chocolate in a heatproof bowl, then pour the hot cream over it. Stir until the mixture is smooth. Refrigerate for 6-8 hours until it thickens.
  • Prepare your oven by preheating it to 160°C. Grease and line the base and sides of three 20cm springform cake pans for easy cake release later.
  • Using electric beaters, whip butter and sugar until they are fluffy and light in color. Add vanilla, then incorporate eggs one at a time, making sure to blend well after each addition. Alternate adding one-third of the flour with half of the milk, repeating this process until both are fully mixed in. Finish by beating in the remaining flour. Finally, gently fold in the melted chocolate until thoroughly combined.
  • Evenly distribute the mixture into the pans and bake for 25-30 minutes until firm to touch and a skewer inserted in the center comes out clean. Halfway through baking, rotate the pans if needed for even baking. Let it cool in the pan for 5-10 minutes, then transfer right-side up onto wire racks. Remove the baking paper and allow it to cool completely.
  • Spread 2 cooled cakes with ganache, reserving some for decorating. Sandwich the cakes together to form 3 layers. Use the remaining ganache to cover the cake entirely. Decorate with truffles and enjoy! Store in an airtight container for up to 2 days.

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