Chocolate Ganache Truffle Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Camilla Saulsbury Ingredients:
1/2 cup semi-sweet chocolate chips |
6 tablespoons unsalted butter, cut into small pieces |
1 teaspoon instant espresso powder |
1 1/4 cups all-purpose flour |
3/4 cup sugar |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 large eggs, at room temperature |
3/4 cup milk |
1 teaspoon vanilla extract |
1/3 cup whipping cream |
1 tablespoon light corn syrup |
1 1/4 cups semi-sweet chocolate chips |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°; spray a 9-inch round metal cake pan with nonstick baking spray with flour.
2. In a medium microwave-safe bowl, combine chocolate chips, butter, and espresso powder.
3. Microwave on HIGH for 1 minute.
4. Whisk until chocolate melts and mixture is smooth.
5. If chocolate chips are not melted, microwave in 10-second increments, stirring in between, just until melted; let cool for 5 minutes.
6. Add flour, sugar, baking soda, salt, eggs, milk, and vanilla to chocolate mixture.
7. Using an electric mixer on med-low speed, beat for 1 minute or until blended.
8. Scrape sides and bottom of bowl with a spatula.
9. Beat for 30 seconds, until just blended.
10. Spread batter evenly in prepared pan.
11. Bake for 24-30 minutes or until a pick comes out with a few moist crumbs attached.
12. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
13. Glaze-in a medium microwave-safe bowl, combine cream, corn syrup and chocolate chips.
14. Microwave on Medium (50%) power for 1 minute; stir.
15. Microwave for 15-30 seconds or until chocolate chips are melted.
16. Add vanilla and whisk until smooth.
17. Let cool 10 minutes, until slightly thickened.
18. Spread glaze over top of cooled cake.
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