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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    10th Jan, 2009
    (Part 2) Slicing - I chilled it for several hours in a tupperware box in the fridge as I was frightened it would crumble if I tried to slice it too fresh. In fact got my braver other half to do this job - he sliced through one level cleanly, but the second layer crumbled 2/3 way through. White Icing - I knocked up the white icing and chilled this for the hour (only realised this was required a bit late in the day - note you need time for this recipe!). See below tip for patching up. I then reassembled the cake and left in the fridge overnight, before wrapping in foil and freezing next moning. Cont'd...
    10th Jan, 2009
    I made this recipe in daily stages(!) for Xmas Day dessert - so here's my experience! (splitting this up as website can't cope with all my spiel in one go!) Cake mix very easy - no need for electric mixer - it's very wet so can be done by wooden spoon. I used a loaf tin probably a few centimetres broader and shallower than the recipe but very similar and found cake well cooked in 1hr 20mins when I first checked, so grabbed it out quick - it had risen well and cracked at the very top so probably should have come out 10mins earlier. I've got an old gas oven and normally find cakes cook slower than recipes, so was surprised, but oven may have been set a bit over GM3. I let it cool in the tin, then ran knife around and it came out fairly cleanly. Cont'd....
    4th Jan, 2009
    made this cake twice because I thought I had made a mistake first time but it fail both times just sank. made a very nice pudding with custard though. the stars work well though
    29th Dec, 2008
    I made this for a family get-together. Like some of the other cooks, my cake sank a bit, but was just about ok to cut into three slices, with a bit of patchwork. The biggest problem was the dark chocolate icing. I used the recipe in the magazine and I don't remember it saying to leave the dark icing to cool and thicken, only the white icing - that might have been my problem, as I used it straight from the pan and it just ran off the cake and sank into pools. Fortunately I had enough cream to make a ganache, just mixing melted chocolate and cream together, and that covered the cake well and hid the many cracks. It tasted great and looked fine in the end, but I could have done without the stress of the icing mess.
    29th Dec, 2008
    I made this with my 11yr old grandson. we found the topping didnt set quickly enough and it went into pools on the tray it was standing on. anyone know where we went wrong? I followed the recipe and having just read the comments it is the same as Nate. First dissapointment I have had from Good food magazine, and the ingredients were expensive. Will not be making it again. Sorry
    28th Dec, 2008
    I made this cake in advance for my daughter's birthday on Boxing Day. I didn't have a loaf tin the correct size so I made a round cake. I made it exactly as the recipe and cooked for the stated time in a fan oven. It didn't sink but the edge was quite crumbly. I think the recipe is quite similar to a brownie recipe. The dark icing was a bit runny. Don't really know why you should add the boiled water. Because the edge was crumbly it was difficult to ice tidily and the cake cracked in a couple of places. However once the stars were on it didn't look too bad. Everyone gave it 10/10 for taste. Rated as best cake ever from some chocoholics! It was great to be able to do it in advance and then freeze everything especially for a Boxing Day birthday!
    28th Dec, 2008
    I had similar problems to those above and ended up baking the cake for a second hour at a much lower temperature, which meant that it turned out perfectly. The problem I had was with the dark chocolate icing. It was so runny that it wouldn't cover the cake, but ended up all over the parchment paper and the floor! I remade it and beat it in the same way as the white chocolate filling and that worked a lot better. It tasted fantastic and went down a treat!
    28th Dec, 2008
    I made this as an alternative to Christmas pud and it went down a treat! I followed the recipe exactly and it turned out really well. I've just printed the recpie for my son to take back to uni - he wants to impress his friends.
    13th Dec, 2008
    Help! like the above bakers I'm very experienced at baking all types of cake but this one has me beaten, I baked it in a loaf tin as per the recipe but the mixture sunk during baking, it's crispy on the outside and soggy in the middle. It doesn't look at all like the one in the picture. I baked it for the recommended time in a fan oven. Can any one help?
    8th Dec, 2008
    I made two of these in one go, they looked delicious. Mine also sank in the middle immediately I took them out of the oven, and the top broke up easily. I'm not a beginner by any means and hate it when things go wrong! I won't be able to get the three layered effect, but I'll do two instead. I'm a Good Food Magazine fanatic, but I've tried several recipes from these pages and have noticed that misprints in recipes are quite common, along with temperatures and timings. With ingredients so expensive, I'm sad that I've had more than my fair share of disappointing results. Anyone else had any problems with misprints? And do they get rectified by authors when there's a problem?


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