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

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    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,
    12th Dec, 2009
    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!
    16th Nov, 2009
    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?
    6th Sep, 2009
    I cooked for boxing day tea,i baked for to long so it was dry but still when down a treat.
    20th May, 2009
    all the people who have left negative comments just can't cook. if you are a good / okay cook, this is easy and very impressive!! if u follow the recipe exactly and actually know how to cook, it comes out really well. very very rich, but that is not a negative thing :) only thing is, i would recommend making more of the white chocolate icing as there wasn't really enough. ps.- it isnt as big as it looks in the photo ^_^
    14th Apr, 2009
    I am SO pleased that others had problems with this cake as I too tried it a few times and although it was DELICIOUS it was gooey in the middle and it was as if there was a gap between the crispy top and the middle, like an air bubble and this happened each time. So I substituted the plain flour and bicarb for 100g self raising flour and it worked! and was still yummy. I also whisked up the dark choc icing like you do the white choc and spread it over as found it just ran off otherwise. Was met by everyone with great approval!
    18th Feb, 2009
    I made this cake at Christmas time and I have to say it went down a storm. Very impressive and quite easy to make, if a little time consuming. It is absolutely delicious, light, delectable and everyone definitely wanted more! The truffles on the top are almost edging towards chocolate overload! It is well worth the effort, and I would be tempted to make it again, maybe without the faff of making the stars as they only add to the aesthetics, and not the taste.
    13th Jan, 2009
    I agree with maria it is def. a cake that needs time - I made it over 3 days - with all the leaving it too cool, not wanting to cut it too fresh. I did make it completely and carefully wrapped it to freeze - was worried about the colour of the chocolate icing to start with but once it had defrosted it was fine. It went down extremely well - not as rich as we expected and I think it may will be adapted to become a birthday cake in the future. It did sink a bit but the time I had decorated it you would never have known!
    10th Jan, 2009
    (Part 3) Stars - Meantime I melted the choc for the stars and left tray in our cool porch to set softly before marking with cutter. (Top top: I melted extra dark choc for the drizzle, then used the left over melted dark choc to stick together the broken bits of cake!) A bit later I went back and scored around the star markings then put in fridge overnight along with cake. Next morning the stars peeled off brilliantly with no breakages - very pleased indeed. Choc icing – did this Xmas morning, as I was concerned that it could get messy and loose its gloss if I tried to freeze it fully iced plus was worried the truffles wouldn't stick to dry icing. Left it to cool and thicken slightly and it looked pretty good. Overall effect & taste was great – everyone very impressed and will make it again – though perhaps with just one layer to avoid the crumbling problems when slitting. THE END!


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