Chocolate truffle star cake

Chocolate truffle star cake

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(15 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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 140g butter, cut into pieces



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 25g dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 5-6 small chocolate truffles

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    For the white chocolate icing

    • 100ml double cream
    • 50g white chocolate, very finely chopped
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 1 tbsp boiling water

    For the dark chocolate icing

    • 100ml double cream
    • 2 tsp golden caster sugar
    • 50g dark chocolate, very finely chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 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

    Sign in or create your My Good Food account to join the discussion.
    16th Dec, 2018
    I made this a few years ago and it turned out perfectly. I tried it again this year and sank spectacularly on my first go. So I read the comments carefully - was very careful with my measuring and it still sank spectacularly.. So I'm using the icing on a tried and trusted recipe instead.
    31st May, 2018
    This recipe works better with LARGE eggs. Also, as some people have said, it is important to measure the bicarb accurately That might explain why there are some disasters.
    12th Jan, 2015
    Just seen this recipe... looks stunning and especially usefu to be able to freeze it iced. Reading the comments, I would guess the bicarbonate of soda may be the problem. It is very important not to put more than stated in the recipe as it causes a premature rise and a subsequent sinking. Unfortunately, a quarter tsp is hard to measure but I would suggest sticking to a scant rather than a generous attempt at it.
    8th Jan, 2015
    I made this cake for New Year's Day and it worked well without any major problems. I left it till it was totally cold before slicing and managed to get three layers without losing any bits! There was only just enough icing to coat the cake but any more would have been too rich so you just need patience in getting it evenly spread. The cake is like a brownie in texture, not gooey but it has a slight squidge - I really liked this as I often find chocolate cakes can be quite dry. I also liked that the small amount of coffee in the cake stopped it from being too sweet. The stars were ok but out of about 10 that I marked out on the chocolate I only got 4 intact! It was enough for everyone but me to get one though so didn't matter! And it froze beautifully - I made it about 3 weeks before I needed it. Great to have a dessert that can be made in advance!
    20th Dec, 2012
    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
    15th Dec, 2012
    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?
    14th Dec, 2012
    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.
    11th Dec, 2012
    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.
    19th Mar, 2012
    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.
    12th Jan, 2012
    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...:(:(:(


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