A rich, decadent, dark chocolate and rum truffle filled chocolate sponge. What makes this cake spectacular is the smooth, rum truffle filling made with real dark chocolate and rum, the decadent chocolate ganache icing and the elaborate truffles and lattice decoration on top- a sure WOW factor for any special occasion.
Recipe for Chocolate Rum Truffle cake serves 8 – 10 slices
4 egg yolks (60 g eggs)
4-5 tablespoons luke warm water
90g castor sugar
4 egg whites
110g self raising flour
4 level tablespoons dutch cocoa
1 tablespoon castor sugar extra
1) Line a 26cm or 10 inch round cake tin with a removable rim. Preheat the oven to 180C.
2) Whisk the egg yolks with water until frothy, then add 1/3 of the sugar at a time and continue whisking until creamy and thick. In a separate bowl, whisk the egg whites until they are stiff enough to show and retain the cut of a knife, then ad your extra sugar, and keep whisking until the mixture make white snowy peaks when you remove the whiskers.
3) Mix together cornflour and self raising flour and cocoa, and sift onto the thickened yolk cream. Pour out the egg white mix on top of the flour, then fold all together gently, do not stir or beat this will knock the air out of your sponge mixture. Pour mixture into cake tin and bake immediately for 30 minutes.
4) Test if it is baked using a skewer piercing through the middle of the cake, it should come out clean, otherwise give it another 5 minutes or so and test again.
5) Place baked cake onto a cake rack, remove rim and allow to cool completely.
160g icing sugar
100g dutch cocoa
100g melted dark cooking chocolate
1 teaspoon rum essence or rum.
2 tablespoons rum
1 teaspoon vanilla
1 tablespoon golden syrup.
Beat butter until it is creamed. Sieve together into another bowl, the cocoa and icing sugar. While still beating, add 1/3 of the icing sugar mixture and continue beating. While the beater is going,, slowly pour in the melted chocolate (which should be at room temperature). Mix well. Beat in the egg, add the rest of the icing sugar mix, rum essence, rum, vanilla and golden syrup. The golden syrup I think adds a deeper and richer flavour, balancing the bitterness of the dark chocolate. Mix until all is well incorporated and smooth. Remove 16 teaspoons for the truffles, and place in a small bowl, cover with cling film and place in the fridge. Cover your filling with cling wrap, but leave out while you prepare the next step.
Cut the cooled sponge so there are three layers of cake. Place first layer of sponge onto a plate sprinkled with a little castor sugar. Fill ½ truffle mixture onto the first layer, spread out evenly and place the next cake layer on top. Fill remaining truffle mixture on top and place the last layer on top of this. Cover the cake with cling wrap and place in the fridge in a covered container.
375g chopped dark cooking chocolate
Put the chocolate and chopped chocolate into a saucepan, heating gently and stirring until the chocolate has melted and the mixture is smooth. Transfer to a bowl and with electric beaters, beat until cool and thick. Remove cake from fridge, pour over the cake, and allow to set. Clean up any left over chocolate ganache from the plate once half set.
200g melted dark cooking chocolate
Chilled truffle mixture
After you've melted the chocolate, pour it into a piping bag, pipe the fancy lattice pattern (use the template if you like) onto baking paper and put in the fridge or freezer until set hard. You can make the chocolate lattice a day ahead. I just drew a triangle shape on a piece of baking paper, outlined it with chocolate and filled it in with squiggle lines.
Make your truffles. Roll truffle filling into small cherry sized balls and coat with cocoa powder or roll in chocolate vermicelli or grated dark chocolate. I prefer to wear latex gloves when doing this so I don't leave finger prints on the truffles and it is less messy. Dust your hands or gloved hands with a little cocoa first to make rolling easier. Place all the truffles onto the cake as shown in the photo. Put truffle cake covered in a cake container back into the fridge if your room is too warm. Carefully remove the lattice pieces from the baking paper and place on the cake as shown in the photo. Keep Chocolate truffle in the fridge until you serve it. Remove the cake from the fridge 5-10 minutes before serving so that your ganache is not too hard to cut (depending on how hot the temperature is in your serving room).
Happy baking! Post your picture on the fan page, I'd love to see your version of this cake!