Triple Chocolate Truffle Cake


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Cake :

8oz (225g) Butter
8oz (225g) Golden caster sugar
4  Large eggs
4oz (110g) Self raising flour
4oz (110g) Cocoa powder (Green and Blacks)

1 tbsp Golden Syrup or Corn Syrup
Milk up to ½ cup
2oz (60g) 70% Dark chocolate bar (Green and Blacks)

Key Lime Truffle Centre:

100g bar of White chocolate (Green and Blacks)
2 dstspn Lime Curd ( Orange also works well )
I Lime (Juice only)

Dark Chocolate Ganache:

4oz (110g) Butter
8oz (225g) Dark Chocolate 2 lots of 100g bar of 70% Dark chocolate (Green and Blacks) plus the remainder of the bar used for the main cake


Preheat oven 140c/120c Fan/275F/Gas Mark 1.

Grease sandwich cake tins. I used 7 inch ones and with greaseproof paper at the bottom .

In a blender (I use a Magimix with a Sabatier blade) chop up ¾ of the bar of chocolate  into small chunks or chop up with a knife.

Cream the sugar and butter together. Whisk in the eggs one at a time. Beat in the cocoa powder . Fold in the flour and add milk to the mix until it is of

 a soft dropping consistency. Stir in the chocolate chunks.

Divide into two cake sandwich tins. You can weigh each one to make sure you have the same weight of mixture in both, for two even bakes. This amount made enough for four tester cupcakes as well.

Place in the centre of the oven. Check after 20 minutes. Cook until gently risen and a skewer comes cleanly out. These cakes are cooked in quite a cool oven so that the cocoa does not burn and get bitter. Allow to cool and make  the truffle centre.

Melt the white chocolate very gently in the microwave. As soon as it starts to melt, take it out and give it a gentle stir. The remaining heat should melt the rest of the chocolate. Add two heaped dessert spoons of the lime curd and stir in. Add a tsp or two of the lime juice to adjust taste for more tang! The mixture should start to thicken and be ready for spreading on the cake.

Brush cake sides and centres with the remaining lime juice and spread truffle mix on one half. Place the other half on top gently and place in fridge for half an hour. This will help firm the centre filling and keep the cake cool ready for the ganache topping.

Place the cake on a wire rack over a glass dish to catch the ganache as it drips down the side. You don’t want to waste any of the lovely chocolate! Again break the chocolate into small chunks and melt gently in the microwave. Cut soft butter into chunks and slowly stir into the chocolate until the butter is completely blended. The chocolate should be nice and shiny now. Spoon several tablespoons full on top of the cake and allow it to flow to the sides. This is the first crumb coat only, giving you a more even layer for your next coat of ganache. Add some more until the sides are covered too. I use a pastry brush to ensure the sides are coated.

The mixture will have started to thicken  and you can pour the rest from the centre of the cake for it's final coating. Transfer the cake now to its final serving plate. Allow the ganache to firm slightly before adding any addition decorations.