Easy mocha truffle cake recipe

A truffle cake is simple, consisting of chocolate, heavy cream, and butter, which is basically how you make a chocolate truffle.

It is dreamy chocolate heaven right there. To maximize the ratio of chocolate truffle frosting to the cake, I cut each of the cake layers in half horizontally.

With a preparation time of 35 minutes. Your favourite dessert will be ready in just 30 minutes.

Ingredients

• 3 eggs
• ½ (110g) caster sugar
• ¼ cup(35g) cornflour
• ¼ cup (35g) self-rising flour
• ¼ cup (35g) plain flour
• 2 tablespoons cocoa
• 2 tablespoons coffee flavoured liquor
• 2 tablespoons milk
• 600 ml whipping cream
• 100g white eating chocolate, melted
• 200g dark eating chocolate, melted

Milk chocolate topping

200g milk eating chocolate, melted.

90 g unsalted butter, melted.

Preparation

Step 1

Preheat the oven to moderate 180 to 160 degrees fan-forced. Grease a deep 23cm round cake pan; line base with baking paper.

Step 2

Beat eggs in a small bowl with an electric mixer until thick and creamy. Gradually add sugar; beat until dissolved between each addition. Transfer mixture into a large bowl; lightly fold in sifted flours and cocoa into the prepared baking pan.

Step 3

Bake for 30 minutes or until firm.

Step 4

Turn onto a wire rack to cool, split cake in half; brush with combined liquor and milk.

Step 5

Beat cream until soft peaks form; divide into two bowls. Put the white and dark chocolate in the different bowls.

Step 6

Place strips of foil over the base of a deep cake pan, extending over the edges. Place one cake half into the pan, top with white chocolate. Then place in the other half and top with the melted dark chocolate.

Step 7

Refrigerate the cake for several hours.

Step 8

Make milk chocolate topping; spread over the cake before serving

Milk chocolate topping

Combine hot chocolate and butter in a bowl; stir until smooth. Cool to room temperature then stir until spreadable.