Easter chocolate truffle cake

Easter chocolate truffle cake

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(4 ratings)

Prep: 45 mins Cook: 40 mins plus cooling

Easy

Serves 10 - 12

More child-friendly than a simnel cake, this Easter extravagance is made with chocolate and truffles instead of marzipan

Nutrition and extra info

  • cakes only

Nutrition: per serving (12)

  • kcal478
  • fat30g
  • saturates12g
  • carbs43g
  • sugars28g
  • fibre3g
  • protein6g
  • salt0.6g
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Ingredients

    For the cake

    • 150ml sunflower oil or groundnut oil, plus extra for greasing
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 175g self-raising flour, plus extra for dusting
    • 4 tbsp cocoa powder
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 140g golden caster sugar
    • 2 tbsp golden syrup
    • 2 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 150ml full-fat milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the icing and filling

    • 125ml double cream
    • 1 tbsp soft butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g dark chocolate (about 70% cocoa solids)
    • 4 tbsp raspberry jam or apricot jam

    For the truffles

    • 100g milk chocolate, broken into chunks
    • 1 tsp soft butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g digestive biscuits
    • 2-3 tbsp coloured or chocolate sprinkles

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.

    2. Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.

    3. Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.

    4. For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.

    5. Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.

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    Comments (4)

    hilaryys's picture

    Such an easy chocolate cake recipe and one of the best I've used- makes a very light and well flavoured cake. We used apricot jam and it works so well!

    hanmojo's picture
    1.25

    I made your cake as per method and recipe to the last letter, but after 35 mins the cake was no were near cooked!! After 1 hour and 5 mins I took the cake out of the oven and it just collapsed in the centre, the cake was still wet and raw in the middle.
    I was wondering if you could give me an explanation for what happened. My only thought was that the oven setting you put was gas mark 3 which i feel was to low for the cake to cook.
    I would be very interested if you would give this some thought and reply.

    kassis's picture
    5

    Made this for Easter, turned out great. Cake lovely and moist, the gananche I left to thicken for longer than stated and it worked really well, I made the chocolate balls as in the recipe, everyone enjoyed it, will make it again.

    susanwilsongaunt's picture
    5

    I made this cake with my 12 year old daughter yesterday and followed the recipe exactly.
    The sponge was fantastic - best I've ever made - will defo make again
    (cooking time perfect.)
    The ganache went badly wrong - my husband thought he was doing something clever buying 80% choc - I've never made ganache before - it was pretty bitter and lumpy - but i managed to spread it on anyway and it turned out fine - the raspberry jam is an absolute must.
    Didn't bother with the chocolate balls - we used choc sprinkles and mini eggs to decorate

    Questions (0)

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    Tips (1)

    mairisian's picture
    5

    I made this for my WI and it went down a storm. I did find when making that I needed to leave the ganache to cool down for longer so it wasn't too runny. I put it in the fridge for a bit, checking it every now and again until it was a good spreading consistency. I also used mini eggs instead of the truffles, they were a step too far with a toddler demanding attention!