I got this recipe from my fav cookbook, The Ultimate Southern Living. This was a cake I’d been wanting to make for at least a year. However I was too afraid to try because it looked really complicated. One week-end I decided to give it a try. Of course it took me nearly ALL day to make *chuckle.” It was worth it though. I can’t wait to make it again. The recipe is in three different parts so it’s not something you can just whip up and be done. But you sure will impress family and friends once it’s completed. Check it out for yourself.
8 (1 ounce) semi sweet chocolate baking squares, chopped
1 cup butter, softened
1 3/4 cups sugar
3 large eggs
2 tsp vanilla extract
2 3/4 cups all-purpose-flour
1 tsp baking soda
1 3/4 cup buttermilk
Chocolate Truffle Filling*
2 (14) containers chocolate hazelnut rolled wafer cookies
Microwave chocolate in a glass bowl at HIGH 1 minute or until melted, stirring once.
Beat butter and sugar at medium speed with an electric mixture until fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add cooked chocolate and vanilla, beating until blended.
Combine flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Pour batter into 3 greased parchment paper-lined 9-inch round cake pans dusted with cocoa. Bake at 350 degrees for 21 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks; cool completely.
Spread Chocolate Truffle Filling between layers. Reserving 1/4 cup Ganache, spread remaining Ganache on top and sides of cake. Break cookies into long pieces. Line sides of cake with cookies. Spoon reserved Ganache on top center of cake; place broken cookie pieces into mound of Ganache.
*Chocolate Truffle Filling
4 (1 ounce) semi sweet chocolate baking squares, chopped
6 TBSP butter
6 TBPS whipping cream
2 1/2 cups powdered sugar, sifted
Microwave chocolate and butter at HIGH 1 minute or until melted, stiring once. Stir in whipping cream. Gradually add powdered sugar, stirring until blended and smooth.
10 (1 ounce) semi sweet chocolate baking squares, chopped
1/2 cup whipping cream
Microwave chocolate and whipping cream in a medium glass bowl on HIGH 1 minute or until melted and smooth, stirring once. Cool 20 minutes.