Chocolate Truffle Cake

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 2/3 tsp Baking soda
  • 1/3 cup Cocoa powder, unsweetened
  • 12 oz Dark chocolate
  • 1 Edible gold flakes and gold sanding sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract, pure

• Drinks

  • 2 tbsp Coffee, strong black

• Dairy

  • 1/2 cups Butter, unsalted
  • 1/2 cup Creme fraiche/sour cream
  • 1 1/4 cups Double cream/heavy cream
  • 9 oz Mascarpone or cream cheese

• Beer, Wine & Liquor

  • 2 tbsp Brandy
  • 1/3 cup Guinness or other stout

Found on vikalinka.com

Description

Ingredients

• ⅓ cup/ 85 ml Guinness or other stout
• 2 tbsp strong black coffee
• ½ cups/ 115 gr unsalted butter
• ⅓ cup/ 4½ tbsp unsweetened cocoa powder
• 1 cup/ 150g all purpose flour
• 1 cup/225 g sugar
• ⅔ tsp baking soda
• ½ teaspoons salt
• 1 large egg
• 1½ tsp pure vanilla extract
• ½ cup/125 ml creme fraiche/sour cream
• 1¼ cups/ 300 g double cream/heavy cream (I used 48% fat double cream)
• 12 oz/350 g dark chocolate, chopped (measured by weight)
• 9 oz/250 g mascarpone or cream cheese (full fat only)
• 2 tbsp brandy (optional)
• Edible gold flakes and gold sanding sugar for decoration

Directions

• Preheat the oven to 325F/160C.
• Grease a 9 round cake pan and line the bottoms with greased parchment paper. Set aside.
• In a saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer, add cocoa powder while whisking continuously to avoid lumps until smooth. Set aside to cool.
• Blend flour, sugar, baking soda, and salt in a different bowl. Mix eggs, vanilla and creme fraiche with an electric mixer in bowl no 3.
• Now check on your chocolate mixture and make sure it’s cool enough to continue the process.
• Add the chocolate mixture to the egg and creme fraiche mixture and blend them together.
• Add flour mixture a little bit at a time and beat on low speed until combined. Pour into the pan and level.
• Bake in the preheated oven for 25-30 min. Always test your cake for doneness with a toothpick or a cake taster. Cool the cake in the pan for 10 minutes , then take it out and cool completely a wire rack.
• Bring the cream in a saucepan to a boil and take it off the heat. Add chopped dark chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. Let the mixture come to a room temperature, mix in brandy if using.
• Add mascarpone and whip with a hand mixer until smooth. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together.
• Put the sponge layer back in the springform.
• Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
• Hold a knife over hot water for a minute, then wipe it dry with a towel, run a hot knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.
• Decorate with gold flakes and gold sanding sugar if desired.