Chocolate Truffle Cake

Who doesn’t love a decadent chocolate cake with chocolate ganache! We thought we’ll share a quick and easy way of making it, especially because your favourite restaurants and bakeries are locked down and its a great time to explore your skills. We do have a quick fix method for that.

We have our own cake mix brand (The Daily Gourmet) which has been in the market for the last 6-7 years. Gauricka and I use the cake mix all the time for birthdays and anniversaries in the family. Being a baker, everyone expects a lot and sometimes it can be a challenge when you’re crunched for time. Thats the beauty of our cake mixes. They’re not ‘like’ homemade cakes, they are homemade cakes! We use ingredients exactly how you would from your pantry. Then we DONT go ahead and add preservatives, emulsifiers or dough conditioners. We just package it. The best part is we use all-organic flour for it. Which is why both of us use it all the time for our cakes… because we know what we put in it.

So here’s a recipe with the mix. You can use any other boxed mix of your choice or whichever is available to you. In that case make the cake with the respective method and then follow our ganache recipe and icing instructions.

All you need is the cake mix, 2 eggs, 100g butter and 200 ml water. Since I was making this for my daughter’s birthday cake, I used 2 boxes of the cake mix because I wanted four layers of cake with the ganache in between the layers. If you want to do that too, just take two boxes of the cake mix and double the quantity of eggs, butter and water. Make it together in the same manner.

Begin with preheating your oven at 175°C and line a cake tin with parchment or butter paper. Put the eggs, water and melted butter in a bowl and mix.

Empty the cake mix into the wet ingredients and beat with an electric beater for 2 mins on high speed.

If you don’t have one, you can beat with a whisk and mix well for 3-4 minutes. You can also use a stand mixer if you like. The batter will become smooth and glossy.

Transfer the batter to the lined cake tin.

Since I made two boxes, I’ve put the batter in 2 tins. If you’re making one box, then just put it in one cake tin. Each cake can be sliced in the centre horizontally for icing.

A cake that cracks, we call it a happy cake!

Slice the cake horizontally in the centre. You’ll get two layers. You can slice the dome on the top first if you want a flat top. Its your choice.

If you’re removing the risen dome then slice that first and then slice the remaining cake into two equal layers with a bread knife.

if you’re making 2 cakes with 2 boxes of the mix, then slice each cake into two layers. You will have 4 layers of cake.

Place you first layer on the base you will finally serve the cake on. Moisten it with vanilla water evenly.

To make vanilla water, take 1/2 cup water and add 1 tsp vanilla essence/extract. Dissolve 1 tsp sugar in it.

Now whip the chocolate ganache with a beater or whisk to add air into it and make it lighter.e. To make the ganache refer to our recipe for Chocolate Truffle/Ganache.

It will become slightly lighter in colour because of the added air. Just like how coffee changes colour when beaten.

Spread some ganache evenly on the moistened layer. Add the next layer of cake on it and repeat the vanilla water and ganache process.

Spread the ganache evenly on each layer after moistening. It is important that you spread it evenly and gently press the next layer in place. That way you wont get a leaning tower of Pisa 😀

Finally, put your last layer in place. I usually prefer to keep the base layer of the cake (that was in contact with the cake tin while baking) because its smooth and even. You top will come out more even.

Moisten this one too with vanilla water. Then spread the final layer of ganache. You can cover the sides if you want a finished look or leave it open and only spread it only on top for a naked cake look. That rustic effect looks beautiful too!

To finish it, I took a star nozzle and just piped these florets straight on top, keeping the piping bag perpendicular to the cake at 90° so that the nozzle has a bird eye view of the cake.

My daughter likes Oreo biscuits a lot and demanded that her cake should have some flavour of it, so I decided to crush them and throw them on the sides of the cake. It gave a mud pie look to the cake. You can choose to finish the cake whichever way you like.

Just look at that muddy wall of the cake… I want to dig in right away!

This cake would need time to ice and then chill in the fridge for several hours so that the layers can set well before cutting. Therefore, you should have some time in hand when you make this.

I added some cake toppers because my daughter was suddenly crazy about flamingos. You can add anything like this which matches your theme and create a pro level cake at home. No need to run to bakeries any longer 🙂

If you have any questions regarding the steps and the recipe, feel free to leave a message in the comments below and we’ll get back to you. Happy baking 🙂

Recipe: Dark Chocolate Truffle Cake

Ingredients:

1 Pack The Daily Gourmet Dark Chocolate Cake Mix
200ml water
2 eggs
100gm melted butter
1 recipe Chocolate Ganache (click here for recipe)

Method:

  1. Preheat the oven to 175°C. Line an 8-inch round cake tin.
  2. In a bowl mix the water eggs and butter. Add the contents of the pack and beat.
  3. Pour the batter in the lined tin and bake in a preheated oven for 40-45mins or till a skewer inserted comes out clean.
  4. Remove from the tin and cool completely before icing.
  5. Slice the cake into 2 horizontally. To moisten the cake mix a little sugar, vanilla extract and water and spoon over the first layer of cake.
  6. Using a hand beater beat the chocolate ganache for 4-5 minutes till it becomes lighter in colour and airy in texture.
  7. Spread some whipped ganache and put the other layer of cake. Moisten this layer with the vanilla water and spread some ganache over it. To finish cover the whole cake in ganache and using a piping bag create any design of your choice on top.
  8. Chill well in the refrigerator. Take it out 30 minutes before serving to bring back to room temperature so that it softens.

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