Chocolate Truffle Cake

Hello everyone!

I’m so happy to be hosting Save Room for Dessert here at Our Krazy Kitchen!

For my first offering, I’d like to share a dessert that I’ve made many times, which has always been a hit. It’s really easy and sinfully tasty…a perfect combination!

First thing’s first: The cake. One of the best parts of this cake is that it’s just a fancified box mix. Which makes it that much easier!

Preheat your oven to 350 degrees.

Empty your chocolate cake mix into a large bowl.

Next, empty a 5.9 ox box of instant chocolate pudding on top.

Add a cup of sour cream.

Then add 3 beaten eggs, 1 cup of vegetable oil and 1/2 cup of warm water.

Now it’s time to beat everything up!

Here’s a word of warning: This batter is THICK! Like, the thickest thick ever.

You may attempt to pour the batter into 2 buttered and floured (or, if you have it, cocoa powdered) pans…but there is no pouring this. The best you can do is plop and attempt to spread! But believe me…it’s worth the extra work.

I found that baking these cakes @ 350 degrees for 33 minutes was simply perfect. Make sure they are totally cooled prior to attempting to frost them.

Now. The frosting. My favorite part!

Take two cups of heavy cream and heat it slowly, being careful not to bring it to a boil (because that’s just gross). Stir in a quarter cup of light corn syrup and let it get to just barely simmering.

Meanwhile, get yourself together 8 ounces of semi-sweet chocolate.

Feel completely free to drool over it for a minute. Then, when your cream is beginning to simmer, add it to the pot and turn the heat down to low.

At first it will look like this:

But after much serious and brisk whisking, it will look like this:

Try to refrain from drinking this right out of the pot. If only because it’s kind of warm and you might burn your tongue. I’m all about safety here.

And no. I’m not speaking from experience here.

Transfer the chocolate to a large bowl, cover it with plastic to prevent a skin forming, and place it in the fridge. Leave it there until it is super duper cold – you’ll need to whip this!

Can I just tell you that I ended up with chocolate all over myself…and I didn’t even care?

Look at that lumpy, yummy texture!

And look at the finished product…

Yes, I definitely lost all sense of proportion while frosting. And I was distracted. I actually think it’s kinda funny.

But this cake…oh, this cake…is the most amazing thing that will ever cross your palate. For real. Just give it a shot!

Enjoy!

And don’t forget to check out this recipe and my other culinary adventures at Misadventures of Mrs. B!

CHOCOLATE TRUFFLE CAKE

CAKE
1 boxed chocolate cake mix
1 5.9 oz box of instant chocolate pudding
1 cup sour cream
3 beaten eggs
1 cup vegetable oil
1/2 cup warm water

Preheat oven to 350 degrees. Combine all ingredients and mix on medium speed for two minutes. Pour into two prepared pans – follow directions on box for cook times, depending on size and type of pans.

FROSTING
2 cups heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate

Heat cream and corn syrup until barely simmering. Add chocolate and turn heat to low. Whisk constantly until chocolate is melted and mixture is smooth. Transfer to large bowl and cover with plastic wrap to prevent skin forming on top of mixture. Chill in refrigerator for a least one hour, or as long as it takes for mixture to become fully chilled. Beat mixture once cold until texture becomes thick and lumpy.

Frost cake layers with truffle frosting and enjoy!

Sweet and Savory

I am sorry I didn’t get back to you. I have been offline since Sunday evening.

You did a beautiful job and I love this cake.

Welcome to the best team in the blogosphere (sp?) You are already, making a great addition.

Linda www.mykindofcooking.com