Strawberry Dark Chocolate Truffle Cake
Embarking on a delightful journey into the realm of desserts, one is irresistibly drawn to the enchanting allure of the Strawberry Dark Chocolate Truffle Cake. This culinary masterpiece doesn't just bring together the rich, velvety goodness of dark chocolate; it orchestrates a symphony of flavors by marrying it with the fresh, vibrant essence of succulent strawberries.
Ingredients
For the Chocolate Cake:
- 1 and 3/4 cups 220g all-purpose flour
- 1 and 1/2 cups 300g granulated sugar
- 3/4 cup 65g unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup 240ml whole milk, at room temperature
- 1/2 cup 120ml vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup 240ml boiling water
For the Dark Chocolate Truffle Filling:
- 12 ounces 340g good quality dark chocolate, finely chopped
- 1 cup 240ml heavy cream
- 2 tablespoons unsalted butter at room temperature
For the Strawberry Buttercream:
- 1 and 1/2 cups 340g unsalted butter, at room temperature
- 6 cups 720g powdered sugar, sifted
- 1/2 cup 120ml strawberry puree (from about 1 cup of fresh strawberries)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Fresh strawberries for garnish optional
For the Chocolate Ganache:
- 8 ounces 225g good quality dark chocolate, chopped
- 3/4 cup 180ml heavy cream
Instructions
Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined. The batter will be thin.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Dark Chocolate Truffle Filling:
- Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Gently whisk the mixture until the chocolate is completely melted and smooth.
- Add the room temperature butter to the chocolate mixture and whisk until fully incorporated and glossy.
- Allow the mixture to cool to room temperature, stirring occasionally.
Strawberry Buttercream:
- In a large mixing bowl, beat the room temperature butter on medium speed until creamy and smooth, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Add the strawberry puree, vanilla extract, and salt. Beat on medium-high speed for 3 to 5 minutes, until light and fluffy.
Chocolate Ganache:
- Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Gently whisk the mixture until the chocolate is completely melted and smooth.
Assembly:
- Once the cakes are completely cooled, level the tops if necessary.
- Place one cake layer on a serving plate or cake stand. Spread a layer of the dark chocolate truffle filling over the top.
- Repeat with the second cake layer and another layer of filling.
- Top with the third cake layer.
- Frost the top and sides of the cake with the strawberry buttercream.
- Refrigerate the cake for about 30 minutes to firm up the buttercream.
- Once chilled, pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- If desired, garnish the top of the cake with fresh strawberries.
- Serve and enjoy!