Chocolate Truffle Layer Cake
Cake
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Cook Time
3 h 35 min
Servings
10
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Chocolate Truffle Layer Cake is ready in 3 h 35 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This chocolate truffle layer cake is a decadent treat perfect for Easter or any special occasion. The rich chocolate sponge is layered with raspberry jam and a smooth chocolate icing, then topped with homemade chocolate truffles. It's a show-stopping dessert that's surprisingly easy to make with the Thermomix®. I've been making this cake for years, and it's always a hit! The combination of the moist cake, tangy jam, and creamy icing is simply irresistible. Plus, the homemade truffles add a touch of elegance. This cake is sure to impress your guests!
Ingredients (17 ingredients)
-
150 ml sunflower oil
-
175 g self-raising flour
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4 tbsp cocoa powder
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1 tsp baking powder
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1 tsp bicarbonate of soda
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140 g golden caster sugar
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2 tbsp golden syrup
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2 piece eggs
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150 ml full-fat milk
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125 ml double cream
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1 tbsp soft butter
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140 g dark chocolate
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4 tbsp raspberry jam
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100 g milk chocolate
-
1 tsp soft butter
-
50 g digestive biscuits
-
3 tbsp coloured or chocolate sprinkles
Preparation (15 steps)
Preheat oven and prepare cake tins
Preheat oven to 160°C (140°C fan). Grease two 20cm cake tins and dust with flour. This step is done outside of the Thermomix to prepare for baking.
Combine cake ingredients
Add 150ml sunflower oil, 175g self-raising flour, 4 tbsp cocoa powder, 1 tsp baking powder, 1 tsp bicarbonate of soda, 140g golden caster sugar, 2 tbsp golden syrup, 2 eggs, and 150ml full-fat milk to the Thermomix bowl.
Mix cake batter
Mix all ingredients in the Thermomix for 30 Sec./Stufe 4 until a smooth, thick batter consistency is achieved. Use the spatula to scrape down the sides if needed.
Bake the cake
Divide the mixture between the prepared tins and bake in the preheated oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack. This step is done outside of the Thermomix in the oven.
Melt milk chocolate for truffles
Add 100g milk chocolate, broken into pieces, to the Thermomix bowl. Melt for 3 Min./50°C/Stufe 2.
Add butter and mix
Add 1 tsp soft butter to the melted chocolate in the Thermomix bowl. Mix for 10 Sek./Stufe 3.
Crush biscuits
Add 50g digestive biscuits to the Thermomix bowl. Crush for 10 Sek./Stufe 8.
Combine biscuit crumbs and chocolate
Add the crushed biscuits to the melted chocolate mixture in the Thermomix bowl. Mix for 10 Sek./Stufe 3.
Chill truffle mixture
Remove the truffle mixture from the Thermomix and chill in the fridge for about 20 mins. This step is done outside of the Thermomix.
Roll truffles and coat in sprinkles
When chilled, roll the truffle mixture into 11 even-sized balls with your hands. Coat in coloured or chocolate sprinkles and set aside. This step is done outside of the Thermomix.
Heat cream for icing
Pour 125ml double cream into the Thermomix bowl. Heat for 3 Min./90°C/Stufe 1.
Add butter and melt
Add 1 tbsp soft butter to the heated cream in the Thermomix bowl. Mix for 10 Sek./Stufe 2 until melted.
Melt dark chocolate into cream
Add 140g dark chocolate, broken into small pieces, to the cream mixture in the Thermomix bowl. Mix for 2 Min./50°C/Stufe 2 until the chocolate melts into the cream.
Cool icing
Remove the icing from the Thermomix and cool for about 30 mins. This step is done outside of the Thermomix.
Assemble the cake
Once the cake is completely cool, sandwich the two sponges together with 4 tbsp raspberry jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake. This step is done outside of the Thermomix.
Finished cooking? Great! 🎉
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Created by
Charlotte Thompson
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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