This cake was requested by Kate. I had a perfect opportunity to put it together when a very close mutual friend of ours retired. Once people see the ingredients they may not eat it again….but then again it’s a celebration cake, reserved for very special occasions!
I had adapted the recipe from a Women’s Weekly cookbook called The Weekend Cook. I make the cake a few days in advance and freeze it. I also make the chocolate ganache the night before. I just find it easier to manage the process that way. This recipe only just fits in my electric mixer, you could easily halve the recipe.
It makes a really soft fudgy cake!
Make the cake
Freeze until the day it is needed.
Make ganache the night before
The day it is needed, take cake out of freezer.
While still frozen, scoop out balls from one of the cakes. ( reserve the scoops)
Make the white chocolate custard
Fill the scooped out holes with the custard.
Place the second cake on top.
Make the truffles. Place in fridge.
Spread chocolate ganache on the cake.
Decorate with truffles.
Making the Cake
500 grams butter
400 grams eating chocolate ( either milk or dark depending on your taste)
3 cups water
4 teaspoons vanilla bean paste ( or extract)
4 cups caster sugar
1 1/2 cups self-raising flour
1/2 cup cocoa powder
100 grams white eating chocolate melted.
Preheat oven to moderately slow. Grease and line two large deep round tins. ( I used silicon tins and just greased them)
Combine butter, dark/milk chocolate and water in saucepan until melted and smooth. Allow to cool.
While cooling, beat the eggs, sugar and vanilla using an electic beater, until really thick and creamy. Add the cooled chocolate,butter and water.Fold in the sifted flours and cocoa. Bake in oven for about 1 and 1/2 hours. Test with skewer.
Take cake out and allow to cool in tin for 10 minutes. Turn cake onto rack to cool.
Once cold, wrap in plastic wrap and then foil and place in freezer. ( if completing cake in a few days)
White chocolate custard
3/4 cup milk
1 teaspoon vanilla bean paste ( or essence)
2 egg yolks
1 1/2 teaspoons gelatine
2 tablespoons water
130 grams white eating chocolate, melted
1/2 cup thickened cream
Place milk and vanilla in small saucepan. Bring to boil. Cool 10 minutes. Whisk in eggs yolks. Transfer to heatproof bowl. Place bowl in saucepan full of simmering water. Stir until mixture thickens slightly. Place gelatine and water in a small heatproof jug/container. Place in the same saucepan of simmering water. Once dissolved add to milk mixture. Cover and cool 5 minutes. Add white chocolate and cream, stir until smooth. ( Do not taste, as it is too yummy)
75 grams dark/milk eating chocolate
1/2 cup thickened cream
scooped out cake
Stir chocolate and cream in a small saucepan until smooth. Stir in reserved cake scoops. Cover and put into fridge until firm. Roll into balls. Decorate with white chocolate.
300 grams dark/milk eating chocolate chopped
3/4 cup thickened cream
Stir over low heat in small saucepan until smooth. Place in fridge until it firms up enough to spread.