Pairs well with Chocolate Truffle Cake
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Chocolate Truffle Cake
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A rich and creamy eggless chocolate truffle cake made by layering chocolate sponge with cinnamon-flavored sugar syrup and a smooth chocolate truffle frosting.
00:05:00 total
Serves 8
medium
Cake Dessert
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Ingredients
- eggless chocolate sponge cake - watch the video to see (divided into 3 equal layers)
- sugar syrup - watch the video to see (flavored with cinnamon)
- heavy cream - watch the video to see (for chocolate truffle, equal quantity with chocolate)
- chocolate - watch the video to see (for chocolate truffle, equal quantity with cream, broken into bits)
- cinnamon - watch the video to see (used to flavor sugar syrup)
Instructions
- Prepare the sponge layers: Use a serrated knife to gently slice the eggless chocolate sponge cake into three equal layers.
- Make cinnamon sugar syrup: Prepare a sugar syrup infused with cinnamon to brush on the sponge layers to keep them moist and succulent.
- Make chocolate truffle: Heat cream on a simmer until it boils for 4-5 minutes. Remove from heat, add broken chocolate bits, and stir until smooth. Refrigerate for 4-5 hours to set into a thick truffle.
- Assemble the cake: Place the bottom sponge layer on a plate. Brush with cinnamon sugar syrup, spread chocolate truffle evenly. Place the middle sponge layer (top part of sponge with round edge) upside down, brush with syrup and spread truffle again. Add the final sponge layer upside down on top.
- Smooth the sides and top: Use warm water and a spatula to smooth the truffle on the sides and top of the cake for a clean finish. Refrigerate the cake for about 5 minutes to let the truffle set slightly.
- Final touches: Gently tap the cake to settle the truffle. Refrigerate for a minute more if needed. Pipe decorative swirls on top as garnish.
