Chocolate truffle star cake

Chocolate truffle star cake

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(12 ratings)

By

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Cooking time

Cook: 1 hr, 30 mins Prep: 45 mins plus cooling and chilling

Skill level

Moderately easy

Servings

Cuts into 12-14 slices

Glamorous enough to serve as a dessert, this makes a stunning centrepiece. And the bonus is you can make the whole thing ahead and freeze until you need it

Nutrition and extra info

Additional info

  • Freeze stars separately
Nutrition info

Nutrition per slice (for 14)

kcalories
428
protein
4g
carbs
44g
fat
27g
saturates
16g
fibre
0g
sugar
37g
salt
0.33g

Ingredients

For the cake

  • 140g dark chocolate, 70% cocoa solids, broken into pieces
  • 140g butter, cut into pieces
  • 2 tsp coffee granules
  • 50g self-raising flour
  • 50g plain flour
  • ¼ tsp bicarbonate of soda
  • 140g light muscovado sugar
  • 140g golden caster sugar
  • 1½ tbsp cocoa powder
  • 2 medium eggs
  • 3 tbsp soured cream

For the stars

  • 100g white chocolate
  • 25g dark chocolate
  • 5-6 small chocolate truffles

For the white chocolate icing

  • 100ml double cream
  • 50g white chocolate, very finely chopped
  • 1 tbsp boiling water

For the dark chocolate icing

  • 100ml double cream
  • 2 tsp golden caster sugar
  • 50g dark chocolate, very finely chopped
  • 1½ tbsp boiling water

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Method

  1. The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt – be careful not to overheat.
  2. While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together – the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
  3. To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
  4. For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.
  5. When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)
  6. For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

Recipe from Good Food magazine, December 2008

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Comments

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ali4pompey's picture

well, safe to say I'm not the best of cooks.. But I managed this!

I wish I'd read the comments 1st.. (lesson learnt)

I only cut mine down the middle and not into 3 pieces, Maria your right, very time consuming and the top of mine dried out too.

Now in the freezer and will be there until Xmas eve.. 12 people coming round for dinner and lovely cake..

I made extra stars so that each slice will have a star and also truffle........

Will do an Easter on and stick chicks and stuff on it

Happy Christmas all

sueedav28's picture

We have just had the same problem, what bothers me is that there is no reponse to the comments when people are asking questions as to why it went wrong if the recicpe was followed carefully, can the magaine not help us out here? These comments have been made since it came out in the magazine in 2008, surely someone must have an answer?

jannybash's picture
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I wish I'd read the comments before attempting this. Mine was a complete disaster. Sunk totally in the middle.

I am a cook for a living and a very experienced baker.

I really would like to know why this is not working for some people.

merryc's picture

I am a total novice at baking and really wanted to try this recipe. I was a little put off by some of the comments but I decided to give it a go. It was great. I followed the baking times and it turned out beautiful. I think that the people who ended up with a cake that was hard on the outside and gooey on the inside must have problematic ovens.

I did mess up the white icing for the layers - it curdled! I think it was because I didn't leave it long enough in the fridge to cool. So I would recommend doing this bit the day before you need it. Give yourself time. I just used double cream for the filling.

It went down a treat with my guests. The stars are really easy to do and so impressie! It is a cake with the WOW factor and I will definitely bake it again.

ajg1986's picture
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I made this cake for Christmas day 2011 and it went down a storm. I was a little hesitant when reading the recipe as it seemed fairly complicated but i can assure you that it wasn't. It looked and tasted delicious and was gone in a flash!
I will definitely make this again.

aaron143's picture

M planning 2 bake tis cake[chocolate truffel star cake] for my friend's b'day which is on 17th of tis month bt after reading the above comments m kinda confused wheather to bake or no...So plz help me out from tis confusion...:(:(:(

shewolffe's picture
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oops! forgot to rate the recipe. 4 stars!

shewolffe's picture
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The comments on here are completely split aren't they? And I'm pleased to say I'm one of the positive ones - I made this cake for Christmas this year, from the original magazine (yes, I obsessively keep cookery magazines, and own more cookbooks than any sane girl needs).
So, the cake was easy to make - I can't remember if I had to add a wee bit extra time to the baking or not, I think I did. But I tend to use cooking times as a guide, and always check how a cake is doing in my oven.
The different icings and the stars were a bit of a fiddle faddle, and my choc icing was thinner than I'd thought it would be, but it was fine, and actually any more icing would have been TOOOOOO rich.

readinc's picture
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Made it for boxing day, took my time and made it over two days turned out great it did start to crack a little when I first attempted to remove it from the tin so stopped and walked out the kitchen (so I wouldn't be tempted to mess)
I didn't bother doing the stars and I let the dark icing cool. I froze the cake it defrosted beautifully and the icing was still glossy. I had great compliments and the cake was so moist

pkccat's picture

Like so many above comments, mine also went crispy and flakey on the outside and sank to a pudding texture in the middle.
With several years of baking experience I have never had such a failure!
I'm really cross that I didn't check these comments before setting out to make this for our Christmas desert.
What a waste of time and money!

lengyel's picture
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This web site is fraudulent. I have tried this recipe twice. Absolute disaster. How on earth can you show a picture of a cake that isn't reproducible? Both attempts resulted in 1/2the mixture on the floor of the oven and the middle sinking by 3cm. That left 2cm of soggy biscuit surrounded by hard cenment encrusting the sides of the tin. Absolutely appalling that you can promote this recipe.

suemoss1's picture

What a distaster!!! attempted this cake for a bank holdai get together with the family. Cake was beautifully risen after an hour but soggy in the centre, after a further 30 minutes the centre was cooked but had collapsed and the outer edges of the cake were hard.

Not really sure where I went wrong.... have to whip up a cheesecake now!!!!

claudializ's picture

For everyone that had trouble with making the dark chocolate icing, I haven't actually made this cake myself, but here's a solution which I think could work.
Instead of following the instructions above, melt the chocolate gently either in a microwave for about 30 seconds or in a heat-proof bowl over a ban of simmering water. Allow the chocolate to cool. Meanwhile, whisk the cream instead of boiling it, until it has thickened. Once the chocolate is cool, fold it in to the cream along with the sugar. Spread on the cake; it will be much easier and firmer, so you won't get any mess!

ruby-m's picture
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5/5 yum

ruby-m's picture
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this would be perfect for a special occasion yum thats yummy

turnersmill's picture
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forgot the rating! Definitely 5 stars!

turnersmill's picture
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I've made this twice now - both times around christmas time. It tastes divine, is universally loved by everyone, looks stunning, and once you get started is not difficult to make whatsoever. Can HIGHLY recommend!

llighton's picture
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I made two of these for a family party at New Year which got cancelled because of the weather. The first one partly disintegrated when I split it. I left the second one for a day before splitting and icing and it worked perfectly.

They went in the freezer for 4 months till Easter. I defrosted them for several hours at room temperature and they looked and tasted fabulous. Definitely a cake for chocoholics.

This is a truffle cake so should be a bit squidgy. I had no problem at all following the recipe (perhaps I'm more experienced than some of the people who posted comments) and the final product looked exactly like the photo in Good Food. I'm going to make this again next year,

sweetlove's picture

I have just made this cake for the first time. What a disaster - stuck rigidly to the recipe - tin size - oven temperature and it is unusable as a cake - dry and hard on the outside, collapsed in the middle, and quite honestly a waste of time, money and effort! First time I have failed with a Good Food recipe!

jaxwise's picture

I had 2 attempts at this cake, both were failures.
The first one looked fine, but when I sliced the bottom to ice it, I found the cake was completely hollow and there was nothing I could do with it.
I am a competent cook, and I had another go, but after rising initially it sank completely in the middle. I won't be trying again.
It's my first Good Food failure, these things happen, but I would like to know why?

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