It is quite long ago that I did a posting on baking, so here we go......
The real name of this cake is Devil’s food cake but I did not like the name at all!
The little ones has a movie called Punchinello and The Most Marvellous Gift, it’s a movie for little children and the little boy, called Punchinello’s favourite cake is a Chocolate-Chocolate Truffle Cake. So I decided to name the cake a Chocolate-Chocolate Truffle Cake.
Yes I did bake this cake!!
This rich, deeply flavoured cake can be frosted with chocolate frosting, such as buttercream or whipped ganache, to reinforce the chocolate effect, or a contrasting frosting, such as a kirsch flavoured buttercream, white chocolate mousse, white chocolate whipped ganache, or mousseline, to balance the chocolate.
Makes 2 round layer cakes (9 by 1 inch)
Or 1 round layer cake (9 by 2 inch)
Butter and flour for the cake pans
1 cup cake flour (if using spelt flour 1 1/3 cups)
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder ¼ teaspoon salt
½ cup butter, sliced at room temperature
6 ounces bittersweet chocolate, chopped
1 cup sour cream
¾ cup sugar (or xylitol)
Preheat the oven to 350 degrees F or 280 degrees C.
Butter and flour one or two cake pans. (We used two)
In a bowl stir together the flour, baking soda, baking powder and salt.
Combine the butter, chocolate, and sour cream in a heatproof bowl and place the bowl over a saucepan of simmering water.
Stir until smooth, remove from the heat as soon as the chocolate has melted.
In a large bowl whisk together the sugar and eggs until smooth
Stir the chocolate mixture into the egg mixture.
Sift the dry ingredients over the chocolate-egg mixture while folding with a rubber spatula.
My mom always takes the pictures of my baking, with Michael in the Ergo baby carrier, and by accident Michael’s face got covered with flour! He didn’t even notice, he was fast a sleep.
Isn’t he just so cute?
Pour the mixture into the prepared pans.
Bake 1-inch-thick cakes for about 25 minutes or a 2-inch-thick cake for about 40 minutes, or until the cake springs back to the touch or q toothpick inserted in the centre comes out clean.
Let the cake cool for 5 minutes and turn then out onto a cake rack.
I decorated the cake with buttercream and whipped ganache.
To make chocolate buttercream:
Add 2 ounces of bittersweet chocolate or 1 ounce bitter unsweetened chocolate per one cup buttercream.
Chocolate makes the buttercream firmer, because it hardens when cool; bittersweet and unsweetened chocolate also makes buttercream less sweet.
Cut each cake into half and put the first one on your cake stand.
Put your first layer of buttercream on the bottom layer.
Add the layers, with buttercream in between, till the cake looks like this.
Now start spreading the chocolate whipped ganache al over the cake.
To make chocolate curls, slide the back side of a pastry tip along the chunk of chocolate while pressing down firmly.
Sprinkle the curls on top of the cake, and on the cake stand, so that it looks like this.
My mom has a very nice way to cut a cake.
Take a sharp, long knife and cut a little circle in the middle of the cake.
Then cut slices around the circle.
This cake is not so sweet as many of the chocolate cakes in restaurants.
It is a delicious cake.
My dad does not really like sweet chocolate cake, but this chocolate cake he loved!
So did Daniel!