Red Wine Chocolate Truffle Cake
Equipment:
- 2 9-inch round cake pans
Ingredients:
- 2 cups all-purpose flour
- 1 ¼ cup Cocoa powder (unsweetened )
- 2 cups granulated sugar
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- Pinch salt
- 4 eggs
- ¾ cups Olive oil
- 1 cup warm water
- 1 cup Harry & David® Cabernet Sauvignon ( or Ross Lane Red blend)
- 1 cup sour cream (full fat )
- 1 box Harry & David Truffles
For the ganache filling
- ¾ cup heavy cream
- 4 ounces semi-sweet chocolate
For the icing
- 2 sticks unsalted butter (softened)
- 5 ½ cups powdered sugar
- 1 ½ cup Cocoa powder (unsweetened)
- ½ cup Whole milk (add more if needed)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions:
- Preheat the oven to 350° F. Grease 2 9-inch round cake pans with nonstick baking spray.
- In a large bowl, sift the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until combined.
- Add eggs, oil, water, and wine, and whisk until just combined. Add sour cream and whisk until fully combined. Be sure not to overmix.
- Divide the batter evenly between the 2 9-inch cake pans. Bake for 30 to 35 minutes.
- In a microwave-safe bowl, heat heavy cream in 20-second increments until hot but not boiling. Add chopped chocolate and let sit 5 minutes, then stir. Place in the refrigerator to chill while the cake is baking.
- In the bowl of a stand mixer, mix the softened butter and powdered sugar for about 2 minutes. Add cocoa powder, milk, vanilla, and salt, and mix for 5 minutes until fully combined. If the frosting is too stiff, add an additional tablespoon of milk.
- To assemble the cake, cut each 9-inch cake in half to make 4 layers. Lay the first cake layer on your cake plate and spread a thin layer of ganache over it. Next, dollop icing over the ganache, then spread evenly. Repeat for the other 2 layers. Add the last cake layer and use the remaining frosting for the sides and top of the cake.
- Add Harry and David truffles to the top of the cake for a beautiful finish.
Video:
Notes:
When making the batter, it's important to not over mix. Overmixing your cake batter will result in a tough cake.
When the cake is done baking, be sure to let it cool completely before frosting. I like to throw my sliced cakes in the freezer for about 30 minutes before frosting. This helps keep the crumbs together and will ensure you don't have crumbs in your icing.