Chocolate Truffle Layer Cake

Total Time
1h 10m
- Prep Time
  20m
- Bake Time
  50m
Serves
12

Skill Level
Easy
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We think this recipe is the perfect chocolate truffle torte for when those evenings start drawing in and there's a bit of a chill in the air... Wrap up in a blanket on the sofa with a slice of this chocolate truffle torte on a plate. The secret to keep this nice and moist, is to slightly under-bake it so your skewer should come out slightly sticky when inserted to the centre for testing. This means you'll be left with that wonderful rich and chocolate creamy coating in your mouth with every bite.

Method

Preheat the oven to 160'c. Grease and line 2x 20cm round cake tins with parchment. Melt the chocolate in a microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Set this aside to cool slightly.
Beat the butter, sugar and vanilla paste, using electric beaters or a freestanding mixer, until pale and fluffy. Add the egg a little at a time, at a slow beating speed until each bit is incorporated fully. Slowly pour in the chocolate making sure to beat all the time. Next slowly beat in half the flour until just combined, then the other half until just combined (Don't over beat). Divide between the tins and bake for 35-45 minutes; they should be well risen but with a slight wobble. Cool completely in the tins.
For the ganache, melt the chocolate and cream together in a bowl in the microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Gently mix in the orange extract and the liqueur (if using), then set aside to cool slightly.
Beat the butter using electric beaters or a freestanding mixer, until smooth and creamy. Add half the icing sugar, beat on slow until combined then turn up the speed to fast and beat for a minute until smooth and creamy. repeat with the remaining sugar. On slow speed, add the cooled orange ganache, beating gently until combined.
To assemble the cake, turn out the sponges and trim off the crusty top to level. Place one cake onto a plate or stand and spread a 0.2cm layer of buttercream on top, levelling it off with a palette knife. Top with the second sponge, cut-side down. Using a palette knife , generously spread the frosting all around the sides of the cake first (This allows you to be able to hold the top of the cake still while you work around the cake). Spread a nice even layer over the top of the cake, moving the palette knife in a back and forth circular motion to create rough style 'swishy' patterns. Serve as it is or decorate simply with chocolate curls or slices of candied orange.

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300g Butter (unsalted) (softened, Plus extra for greasing)
250g Dark chocolate ((70% cocoa), Chopped into small pieces)
325g Billington’s Unrefined Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.
Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
2 tsp Nielsen-Massey Vanilla Bean Paste

Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.
6 Egg(s) (free range) (beaten)
250g Plain white flour

150g Dark chocolate ((70% cocoa), Chopped into small pieces)
75ml Double cream
2 tsp Orange extract
2 tsp Grand marnier (or cointreau)
150g Butter (unsalted) (softened)
300g Billington’s Unrefined Golden Icing Sugar (sifted)

This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons.

Chocolate Truffle Layer Cake

Total Time

Prep Time

Bake Time

Serves

Skill Level

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Method

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Ingredients

For the layered torte

For the buttercream

Utensils