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Truffle Cake

Source of Recipe

unknown


Recipe Introduction

Notes are from original poster

List of Ingredients

3/4 cup unsalted butter
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt (omit if using salted butter)
1 1/2 cups warm water

MOUSSE:
9 ounces semisweet chocolate chips
4 eggs, separated
2 tablespoons powdered sugar
1/2 cup heavy cream
1/2 teaspoon vanilla


Recipe

CAKE: Beat butter, sugar, eggs, and vanilla until fluffy. Mix dry ingredients. Mix everything. Pour batter into greased and floured cake pans. Makes 2 round layers or one 13x9 pan. Bake at 350ºF for 35-40 minutes. Make 2 recipes of cake, and make several layers for making truffle cake.

MOUSSE: Beat egg whites with powdered sugar until stiff. Whip cream with vanilla. Melt the chocolate carefully and then beat in the egg yolks one at a time. You may have to work quite hard at this to keep the chocolate from clumping together. Then add 1/4 of the egg whites to the chocolate and mix it until it is smooth. Lastly, fold together all of the ingredients gently until mixed. The result will be creamy and light brown. Normally I pour it into individual serving cups and let it set in the fridge. The result is a decadent dome-shaped chocolate cake filled with chocolate mousse and covered with a raspberry glaze.

ASSEMBLY: Make the cake and let it cool for a little while (it should still be warm enough that it doesn't crumble when you assemble the cake). Then take a mixing bowl lined with plastic wrap (so the cake will come out) and place slabs of cake in it to form the top of the dome. The cake should come all the way up to the edges of the bowl. Be sure to keep one round layer to form the bottom of the cake. Pour the chocolate mousse inside the bowl of cake and place the last round layer of cake on top. It should set up fairly solidly in the refrigerator ( let it set overnight). Just before serving, turn it over onto your serving dish and glaze it. I usually make a glaze with raspberries (1 pkg frozen) and sugar. Fresh raspberries (if they're in season) are nice too. You can layer the mousse with other things like raspberries, more cake, rum custard.