White Chocolate Truffle Cake

• Vegetarian

• Produce

  • 1 5.1 oz bag Lindor white chocolate truffles
  • 1 White chocolate truffle layer

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 Ganache topping
  • 1 cup Sugar
  • 3 tsp Vanilla extract
  • 23 oz White chocolate chip

• Bread & Baked Goods

  • 1 Cake layer

• Dairy

  • 1 4 + 1/8 cups heavy cream
  • 3/4 cup Butter, salted
  • 1 1/4 cups Heavy cream
  • 1 cup Mascarpone cheese
  • 3/4 cup Milk
  • 1/4 cup Sour cream

Found on lifeloveandsugar.com

Ingredients

• Cake Layer
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup salted butter, room temperature
• 2 eggs
• 3 tsp vanilla extract
• 1/4 cup sour cream
• 3/4 cup milk
• White Chocolate Truffle Layer
• 14 oz white chocolate chips
• 1 1/4 cups heavy cream
• 1 cup mascarpone cheese
• Ganache Topping
• 9 oz white chocolate chips
• 1/4 + 1/8 cups heavy cream
• 5.1 oz bag of Lindor White Chocolate Truffles

Directions

• 1. Preheat oven to 350 degrees
• 2. Prepare an 8x3 inch springform cake pan using a round piece of parchment paper on the bottom and Bakers Joy baking spray on the sides.
• 3. Whisk together flour, sugar, baking soda and baking bowl in a large mixing bowl.
• 4. Add butter, egg, vanilla, sour cream and milk and mix on medium speed until combined and smooth.
• 5. Pour batter into cake pan and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
• 6. Remove cake from oven and allow to cool for about 10 minutes in the pan.
• 7. Remove cake from pan and finish cooling on cooling rack.
• 8. Once cake has cooled, use a serrated knife to cut off the cake dome.
• 9. Place back into springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
• 10. Put white chocolate chips for truffle layer into a mixing bowl.
• 11. Microwave heavy cream until boiling, then pour over white chocolate chips.
• 12. Cover bowl with clear wrap and allow to sit for 5-7 minutes.
• 13. Whisk mixture until smooth, then allow to cool to room temperature.
• 14. Add mascarpone cheese and mix until smooth.
• 15. Pour white chocolate mixture over cake and spread evenly. It will come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.
• 16. Once truffle layer is firm, remove cake from pan.
• 17. Add white chocolate chips for ganache to a medium sized bowl.
• 18. Microwave heavy cream until boiling, then pour over white chocolate chips.
• 19. Cover bowl with clear wrap and allow to sit for 5-7 minutes.
• 20. Whisk mixture until smooth, then allow to cool for 10-15 minutes. The longer it cools, the thicker it will get.
• 21. Pour ganache over the cake and allow to drizzle down the sizes.
• 22. Place Lindor truffles evenly around the edge of the cake.
• 23. Store in refrigerator for up to 5 days. Remove cake from refrigerator 10-15 minutes before serving.