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Chocolate Mint Truffle Cake

Chocolate Mint Truffle Cake
YIELDS
12 servings
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Ingredients

Cake

¾
cup hot brewed coffee
1 ½
oz semisweet chocolate, chopped
1 ½
cup sugar
1 ¼
cup all purpose flour
¾
cup regular cocoa powder (not Dutch pressed)
1
tsp baking soda
½
tsp baking powder
½
tsp fine salt
1
large egg
1
large egg white
6
Tbsp vegetable oil
¾
cup buttermilk
1
tsp vanilla
1
tsp pepprmint extract

Truffle Glaze

18
oz semisweet chocolate, chopped
1
cup + 2 tbsp unsalted butter, cut into pieces
2
Tbsp golden corn syrup
1
tsp peppermint extract
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Directions

Step 1

Preheat oven to 300 degrees F. and grease and line a 10-inch springform pan with parchment, then grease paper.

Step 2

Pour freshly brewed coffee over chocolate and gently stir to melt. Set aside.

Step 3

Sift sugar, flour, cocoa, baking soda, baking powder and salt and set aside. In a large bowl, beat eggs on high speed for 1 minute.

Step 4

While beating, slowly add oil, buttermilk and extracts. Alternate adding flour mixture and chocolate mixture and beat until combined.

Step 5

Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until a tester inserted in the centre of the cake comes out clean. Allow cake to cool for 20 minutes in the pan, then remove to cool completely.

Step 6

For truffle glaze, place chocolate, butter and corn syrup in a bowl over barely simmering water and stir gently until melted and glossy. Stir in extract.

Step 7

To assemble, trim barely ½-inch from outside of cake and slice in half horizontally. Place one layer of cake in bottom of clean 10-inch springform pan. Spread a third of the truffle glaze over the layer, pushing it over the sides of the cake. Top with second layer and spread all but ¼ cup of glaze over top layer, pushing glaze over sides. Chill cake for at least 3 hours before unmolding.

Step 8

To unmold, press a hot towel around the sides of the cake to melt slightly. Loosen springform ring carefully, and run a spatula around side of cake smooth, if needed. Melt reserve glaze and drizzle over top of cake. Slice cake with a hot, dry knife and enjoy!

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