CHOCOLATE TRUFFLE LAYER CAKE

CHOCOLATE TRUFFLE LAYER CAKE image

Yield 16 servings

Number Of Ingredients 17

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Ingredients

1 stick unsalted butter
Chocolate Frosting
4 ozs bittersweet chocolate, chopped
3 T granulated sugar
1/4 c. corn syrup
6 T unsweetened cocoa powder
1/4 c. plus 2 tablespoons water
1 T brandy
1 lb unsalted butter, softened
3/4 c. powdered sugar, sifted
Bittersweet & white chocolate shavings, garnish
Preheat oven to 350°. Butter two 15x12" jelly roll pans and line bottoms w/ parchment paper. In medium saucepan, melt 6 ounces of chopped chocolate w/ butter and vanilla over very low heat, stirring gently. Remove chocolate mixture from heat and let cool slightly.
In small saucepan, combine cocoa w/ water & bring to boil, whisking constantly. Let cool slightly, then whisk mixture into melted chocolate. Whisk in crème fraîche.
In large bowl, using an electric mixer, beat whole eggs, egg yolks and both sugars at medium speed until pale & fluffy, about 5 minutes. Beat in chocolate mixture. In medium bowl, whisk flour w/baking soda, baking powder & salt & transfer to sifter. Sift dry ingredients & fold into cake batter w/ large spatula until fully incorporated.
Spread batter evenly between prepared pans & sprinkle w/ remaining 4 ounces of chopped chocolate. Bake cakes in lower and middle third of oven for 25-30 minutes, until centers spring back when lightly pressed; shift pans halfway through baking. Let cool completely in pans.
In double boiler, melt white chocolate. Remove from heat. Pour off water in saucepan and wipe it out. Add heavy cream and butter to saucepan and heat until butter is melted and small bubbles appear around edges. Whisk hot cream mixture into white chocolate. Whisk hot cream mixture into white chocolate. Set bowl in cool place until ganache is firm enough to hold its shape, at least 1 hour.
In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water & bring to a boil, whisking constantly.

Steps:

Remove from heat & whisk in brandy & melted chocolate. Let cool completely, about 30 minutes. 7. In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water. Bring to boil, whisking constantly. Remove from heat . Whisk in brandy & melted chocolate. Let cool completely, about 30 min. 8.In standing electric mixer fitted with a wire whisk, beat butter at medium speed until light & fluffy. Add cooled chocolate mixture. At low speed, beat in confectioners' sugar. 9. Cut out 5x11" cardboard rectangle. Place sheet of parchment/wax paper over each cake & top w/ a flat cookie sheet. Invert cakes & remove pans. Keep paper attached, trim each cake to an even 15x11" rectangle, then cut each cake into three 5x11" rectangles; = 6 rectangles. 10. Spoon small dollop chocolate frosting onto cardboard rectangle & transfer 1 cake rectangle; peel off paper. This will be base. Spread 1/2 white chocolate ganache on base and top w/ another rectangle; peel off paper. Spread 1/2 dark chocolate ganache on cake & top w/ another layer, peel off parchment. Spread w/ 1 1/4 cups chocolate frosting. Repeat w/ 2 more layers, peeling parchment off cake rectangles & spread them w/ remaining white & dark chocolate ganache. Keep sides even as you build the cake by smoothing them out w/ a metal cake spatula. Top w/ final rectangle;peel off parchment. Coat sides & top w/ a smooth layer of frosting; refrigerate briefly to set frosting. Spread remaining frosting over cake and garnish with chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving. Make Ahead The cake can be refrigerated for 3 days or frozen for up to 2 weeks.