Chocolate Easter Truffle Cake

Name: Chocolate Easter Truffle Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 cake, 14 serving(s)
Ingredients: 175 g self-raising flour; 4 tablespoons cocoa powder; 1 teaspoon bicarbonate of soda; 1 teaspoon baking powder; 150 g caster sugar; 2 tablespoons golden syrup; 2 eggs, lightly beaten; 150 ml milk; 150 ml corn oil or 150 ml vegetable oil; 300 ml double cream (I used Lower fat Elmlea substitute); 300 g good quality dark chocolate (about 70% cocoa solids); 30 g butter; 1 pinch salt; 4 tablespoons raspberry jam or 4 tablespoons apricot jam; white chocolate, to grate over the top

Submitted by Chef #571761

"I found this recipe in a sunday magazine, and as it seemed so simple decided to use it as the base for the chocolate strawberry cake with cream I promised the children. It tasted great, I'm thinking of using it with orange next time."

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Ready In:: 50mins
Ingredients:: 15
Yields:: 1 cake
Serves:: 14

ingredients

for the cake
175 g self-raising flour
4 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
150 g caster sugar
2 tablespoons golden syrup
2 eggs, lightly beaten
150 ml milk
150 ml corn oil or 150 ml vegetable oil
For decoration
300 ml double cream (I used Lower fat Elmlea substitute)
300 g good quality dark chocolate (about 70% cocoa solids)
30 g butter
1 pinch salt
4 tablespoons raspberry jam or 4 tablespoons apricot jam
white chocolate, to grate over the top

directions

Preheat the oven to 160°C/140°C fan/gas 3. Grease two 20cm cake tins, and dust them with flour.
Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl.
Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch.
Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
Once the cream is hot, but not quite boiling, stir in the butter until melted.
While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Leave to one side.
Once the cake is cool, sandwich the two sponges together with the jam. Ice with the truffle mixture, leaving enough to make the 11 truffles.
Place the remaining mixture in the fridge for about 30 minutes until it is firm. Roll into 11 truffles and place around the outside of the cake. Finish by grating or peeling white chocolate over the top.