Chocolate Truffle Cake
This cake is like a French Silk Pie turned into cake.
Prepare a batch of Hershey’s Chocolate Cake. Pour into a 12x15 or 12x18 inch rimmed cookie tray which has been lined with parchment paper. Bake in 350 degree oven for about 18 to 22 minutes or until done. Cool for 10 minutes in pan and then invert onto cooking rack. Carefully peel away parchment paper. Cool cake completely. Wrap in plastic and freeze until ready to fill and frost.
Prepare Chocolate Truffle Frosting
12 ounces semi sweet chocolate chips
1 ½ cups (12 ounces) heavy cream
¼ cup corn syrup
Place the chocolate chips, heavy cream, and corn syrup in a microwaveable dish. Heat in microwave for about 1 to 2 minutes and then stir until very smooth and glossy. Allow the ganache mixture to cool until it is almost of spreadable thickness (2 or 3 hours in refrigerator).
Fill and Frost Cake
Remove plastic from frozen cake. Carefully trim edges (crusts) of cake if needed. Cut cake in half. Place first half on serving tray or cake board.
Place half of the cooled ganache mixture in bowl and with electric mixer, beat until light and fluffy. Spread over cake. Place remaining cake half on top. Place remaining half of ganache mixture in bowl and with electric mixer, beat until light and fluffy. Frost top and sides of cake. (The frosting firms up rather quickly and is best used immediately, which is why it is recommended here to whip the ganache one half at a time.)
Prepare Stabilized Whipped Cream
(This makes enough whipped cream to pipe dollops over the top of the whole cake so every slice has its own dollop. If less is needed, cut the batch in half.)
1 ½ cups heavy cream
2 tablespoons instant vanilla or white chocolate pudding
3 tablespoons powdered sugar
½ teaspoon vanilla
Whip cream until soft peaks form. Add pudding mix, powdered sugar, and vanilla. Beat on low speed to incorporate; then beat on medium-high until stiff.
Fill piping bag with Whipped Cream and pipe dollops onto cake as desired. Sprinkle generously with chocolate shavings. (For tip on how to make chocolate shavings, see video below.)
Chill cake until ready to serve.
Prepare a batch of Hershey’s Chocolate Cake. Pour into a 12x15 or 12x18 inch rimmed cookie tray which has been lined with parchment paper. Bake in 350 degree oven for about 18 to 22 minutes or until done. Cool for 10 minutes in pan and then invert onto cooking rack. Carefully peel away parchment paper. Cool cake completely. Wrap in plastic and freeze until ready to fill and frost.
Prepare Chocolate Truffle Frosting
12 ounces semi sweet chocolate chips
1 ½ cups (12 ounces) heavy cream
¼ cup corn syrup
Place the chocolate chips, heavy cream, and corn syrup in a microwaveable dish. Heat in microwave for about 1 to 2 minutes and then stir until very smooth and glossy. Allow the ganache mixture to cool until it is almost of spreadable thickness (2 or 3 hours in refrigerator).
Fill and Frost Cake
Remove plastic from frozen cake. Carefully trim edges (crusts) of cake if needed. Cut cake in half. Place first half on serving tray or cake board.
Place half of the cooled ganache mixture in bowl and with electric mixer, beat until light and fluffy. Spread over cake. Place remaining cake half on top. Place remaining half of ganache mixture in bowl and with electric mixer, beat until light and fluffy. Frost top and sides of cake. (The frosting firms up rather quickly and is best used immediately, which is why it is recommended here to whip the ganache one half at a time.)
Prepare Stabilized Whipped Cream
(This makes enough whipped cream to pipe dollops over the top of the whole cake so every slice has its own dollop. If less is needed, cut the batch in half.)
1 ½ cups heavy cream
2 tablespoons instant vanilla or white chocolate pudding
3 tablespoons powdered sugar
½ teaspoon vanilla
Whip cream until soft peaks form. Add pudding mix, powdered sugar, and vanilla. Beat on low speed to incorporate; then beat on medium-high until stiff.
Fill piping bag with Whipped Cream and pipe dollops onto cake as desired. Sprinkle generously with chocolate shavings. (For tip on how to make chocolate shavings, see video below.)
Chill cake until ready to serve.
Here we prepared a 12x15 inch cake, then cut it in half to fill and frost. We prepared a half batch of whipped cream (3/4 cup cream, 1 1/2 tablespoons powdered sugar, 1 tablespoon pudding mix) to spread over the top. We cut the finished cake in two halves, one to serve and one to save for later--wrapped and stored in the freezer.
