Chocolate Truffle Cake has long been to be family favorite due to its luscious taste and great texture. To work with this cake recipe, we need to gather ingredients as follow: 8 (1-ounce) semisweet chocolate squares, 1 cup butter, softened, 2 1/2 cups milk, 3 large eggs, 2 teaspoons vanilla extract, 2 cups sugar, 1/2 teaspoon salt, and 1 1/4 teaspoons baking soda, Chocolate Truffle Filling, divided, 1/2 cup plus 2 tablespoons whipping cream, 10 (1-ounce) semisweet chocolate squares, coarsely chopped and 1 to 2 (1-ounce) semisweet chocolate squares, finely grated
As these ingredients ready let’s start the process. First stir 8 (1-ounce) semisweet chocolate squares, 2 1/2 cups milk and 1 cup butter (softened) constantly on low head 8 to 10 minutes until the chocolate melts and the mixture turn to smooth. Remove the mixture from heat and let to cool slightly (about 10 minutes). Whisk vanilla and eggs in a large bowl and gradually whisk in the melted chocolate mixture until well mixed and looks smooth.
Combine flour with 2 teaspoons vanilla extract, and 2 cups sugar then whisk them into chocolate mixture until well mixed and looks smooth. Pour the batter into 3 floured and greased 9 inch round cake pans and bake at 325F for about 30 minutes or until the toothpick inserted at centers comes out clean. Let the cake layers cooling in pans on wire racks for about 10 minutes. Remove the pans and let to cool completely over the wire racks.
Next, spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly over 1 cake layer top. Top with 1 cake layer and spread ½ cup plus 2 tablespoons Chocolate Truffle Filling on top so there is ½ cup chocolate truffle filling remained. Top with the remaining cake layer.
Put in microwave coarsely chopped semisweet chocolate squares and cream in 2 quart microwave proof bowl at high for about 1,5 to 2 minutes and stirring after a minute then every 30 seconds until the chocolate melts and the mixture turns to smooth and a bit thickened. Let it cool slightly about 15 minutes.
Next, spread the warm semisweet chocolate mixture on the top and sides of cake. Let the cake chilled for about 30 minutes or until the chocolate glaze turn to firm. Pipe the border part using rosette tip around the bottom part with ½ cup chocolate truffle filling remaining. Sprinkle over the cake top finely grated semisweet chocolate evenly.