Simple yet delicious chocolate cake with white chocolate truffle

The second cake I made for work was this darling above. A dense, sweet chocolate cake with white chocolate pieced hidden inside, topped with decadent white chocolate truffle and decorated with non stop.

This went down a treat, and I hope you see why. It is even more wonderful than it looks.

The cake is easy to make, and what makes it stand out among other chocolate caked out there is the use of light brown sugar instead of caster sugar. This gives the cake a fuller flavour, more eathy and autumnal in its appearence.

The white chocolate truffle on top is so simple to make. Just heat up cream in a sauce pan and when it is hot, let the white chocolate melt in the cream. Let it cool and set, then spread it onto the cake with a spatula. Easy, peasy. Non? Just make sure you have good quality white chocolate on hand. I used Waitrose own brand Belgian white chocolate which worked very well and tastes lovely.

This recipe is courtesy of Annika at the blog smaskens.nu. Her blog is in Swedish, and I have therefore translated the recipe for you. I didn’t change anything in the recipe, so this is a pure translation. You fint the original recipe here.

Chocolate cake with white chocolate truffle, serves 8

Translated from this recipe.

2 eggs

300 ml soft light brown sugar or

2 tbsp vanilla sugar (which I substituted with 1,5 tsp vanilla extract)

1/2 tsp salt

100 g melted butter

4 tbsp cocoa

90 g plain flour

100 gram white chocolate, chopped very rougly

Heat up the oven to 175C. Line a springform or square tin with baking parchment. Butter the paper and the tin.

Beat eggs, sugar, vanilla and salt very fluffy and pale. Add the melted butter. Use a sieve to add the cocoa and flour.

Pour the batter into the tin and scatter the white chocolate pieces evenly. Press them down into the batter.

Bake in a low oven for 35 minutes. Leave to cool, cover and leave the cake overnight if possible.

Make a truffle from 150 g white chocolate and 50 ml whipping or double cream. Heat up the cream in a sauce pan, add the chocolate and stir until smooth and glossy. Leave to cool and set and spread onto the cake. Store in the fridge until serving. Decorate it with non stop.

 

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