Chocolate truffle star cake

Chocolate truffle star cake

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(13 ratings)

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

More effort

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

  • Freeze stars separately

Nutrition: per slice (for 14)

  • kcal428
  • fat27g
  • saturates16g
  • carbs44g
  • sugars37g
  • fibre0g
  • protein4g
  • salt0.33g
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    For the cake

    • 140g dark chocolate, 70% cocoa solids, broken into pieces
    • 140g butter, cut into pieces



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

    • 2 tsp coffee granules
    • 50g self-raising flour
    • 50g plain flour
    • ¼ 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 light muscovado sugar
    • 140g golden caster sugar
    • 1½ tbsp cocoa powder
    • 2 medium eggs



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

    • 3 tbsp soured cream

    For the stars

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



      Chocolate as we know it in pressed

    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


    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.

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    Comments, questions and tips

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    30th Dec, 2011
    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
    8th Dec, 2011
    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!
    11th Sep, 2011
    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.
    28th May, 2011
    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!!!!
    15th Apr, 2011
    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!
    10th Apr, 2011
    5/5 yum
    10th Apr, 2011
    this would be perfect for a special occasion yum thats yummy
    28th Nov, 2010
    forgot the rating! Definitely 5 stars!
    28th Nov, 2010
    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!
    3rd Apr, 2010
    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,


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