Chocolate cake with truffle cream and orange is a cake is always a success. I have made this cake several times and most often it was for an occasion such as name day or birthday. It is very tasty, intensely chocolatey and really easy to prepare. The basis of this cake is a chocolate cake, which I make from dark chocolate and cocoa. After baking, I cut the chocolate cake in half, soak it with lemon and orange soaking syrup and cover it with cream.
The cream I use in this cake is made from whipping cream, mascarpone, chocolate and truffle candies. First, I dissolve chocolate and candies in hot cream, cool it down and combine with mascarpone. I add pieces of orange to a part of the cream, and leave the remaining cream plain, as I use that part for decoration. This chocolate cake is perfect for dessert or as a birthday cake, so I wholeheartedly recommend you this recipe for a chocolate cake with truffle cream and orange, and I wish you happy baking.
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Ingredients for chocolate cake with truffle cream and orange.
Chocolate cake:
- 140 g all-purpose of flour
- 120 g crystal sugar
- 60 ml sunflower oil
- 100 g dark chocolate
- 1/2 teaspoon of baking paper
- 1/2 teaspoon of soda
- 3 eggs “L”
- a pinch of salt
- 20 g dark cocoa
Truffle cream:
- 200 ml cream 36%
- 120 g orange
- 60 ml orange juice
- 40 ml lemon juice
- 150 g truffle candy
- 50 g dark chocolate
- 50 g milk chocolate
- 250 g mascarpone cheese
How to make chocolate cake with truffle cream and orange.
Chocolate cake preparation.
Put eggs, crystal sugar and a pinch of salt into a bowl. Whisk for about 8 minutes or until the egg mass becomes fluffy. At that point, pour in oil in a slow stream, followed by the melted but cooled chocolate. Then mix in the flour, soda, baking powder and cocoa, all sifted through a sieve. Line a baking tin with baking paper, then pour the cake batter in it. Put the cake batter in an oven preheated to 180 degrees Celsius for about 40 minutes. Let the baked chocolate cake cool down, and when cold, cut it lengthwise.
Chocolate cream and assembly of the cake.
Pour the cream into a pot, bring it to a boil, then remove the pot from the heat. Add dark and milk chocolate broken into pieces, as well as crushed truffle candies. Keep stirring until the chocolate and candies melt, the cool down the chocolate cream. Pour the cold cream into a bowl and whisk it for 1-2 minutes with a mixer. Next, add the mascarpone and whisk together for about a minute. After that, add pieces of orange to 2/3 of the cream and leave 1/3 of the cream plain.
Combine lemon juice with orange juice, and thoroughly soak the top of both chocolate tops with it.
Cover the first chocolate top with the orange-truffle cream and place the second cake top on it. Decorate the sides and the top of the cake with the plain cream. Put the cake in the fridge for at least 5 hours, so that the cream thickens well.
Good to know when making chocolate cake with truffle cream and orange.
I baked the chocolate cake in a round-shaped baking tin, 20 centimetres in diameter.
The ingredients used to prepare the chocolate cake should be at room temperature.
The chocolate can be dissolved in a water bath or in a microwave.
I removed the white skin from the pieces of orange I added to the cream, because that part can be bitter.
The top of the cake can also be decorated with chopped truffle candies.
Do you like cakes with chocolate cream? If so, try our recipe for Chocolate cake with blueberries and banana.
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