When is a cake not just a cake? When it’s spiked with orange zest, topped with chocolate truffles and frosted with the silkiest chocolate frosting ever!
This chocolate masterpiece was the creation of home cook Angela Gray. Perfect for Valentine’s Day, or any special occasion. Show your sweetie you care with this delightful chocolate confection.
See step-by-step photos of Angela’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/truffle.
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
1 c cocoa, unsweetened
2 c boiling water
1 c butter, softened
2 1/2 c sugar
4 lg eggs, room temp
1 1/2 tsp pure vanilla extract
2 3/4 c all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
9 oz semi-sweet choc. chips
1 c heavy cream
1/2 tbsp Grand Marnier
2 tsp grated orange zest
6 oz semisweet choc. chips
1/2 c milk
1 c (2 sticks) butter
2 1/2 c powdered sugar
Preheat oven to 350 degrees F, grease 3 9-inch cake pans, and line with waxed paper.
Combine boiling water and cocoa, stir until smooth. Place in fridge.
Cream butter, sugar, eggs and vanilla with electric mixer on high until light and fluffy.
In separate bowl combine flour, soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with cocoa mixture. Beat on low, beginning and ending with flour mixture. Do not over beat.
Pour batter into prepared pans and bake for 25-30 or until top springs back.
Cool in pans 10 minutes then flip out onto large plate and place in freezer.
For Ganache, place chocolate in medium bowl. Heat cream in small sauce pan over medium heat. Bring just to a boil, and pour over chocolate chips. Whisk until smooth. Stir in the Grand Marnier and orange zest.
Transfer hot chocolate to deep stainless steel bowl and immerse in ice water. Whip with a hand mixer until fluffy. Once it is to desired consistency remove from ice bath.
For frosting, combine chips, milk and butter in a large sauce pan over medium heat, stirring constantly, until melted and smooth.
Remove from heat; blend in powdered sugar. Set pan into ice bath; beat at medium speed with an electric mixer until frosting is fluffy and holds its shape. Remove from ice bath.
From freezer, place cakes on platter lined with wax paper.
Top first two cakes with ganache. Ice sides and top of cake with frosting.
“I made this cake for my sister’s birthday – she thought I bought it at a bakery!”
-Angela Gray, Bristol, Tenn. (pop. 26,702)