Chocolate truffle cake

A very happy valentines day to all...!!!

Thinking of a recipie for valentines day i got stuck on this chocolate cake...there is nothing better than a chocolate recipie to celebrate the day of love...instead of gifting a box of chocolate or any store bought chocolate cake, this time surprise your loved one with something from your own effort...and I think this chocolate cake will surely win your valentine's heart.


For all those chocolate lovers, this cake will take u to the peak of chocolate indulgence...a double blast of chocolate in every bite...
A super soft chocolate sponge with chocolate whipped cream and chocolate ganache...top it with few fresh stawberries..and your cake is ready for celebration...I didnt have any strawberries so used few chocolate roses instead.
I always use chocolate genoise sponge base for all my chocolate layer cakes..I have shared the recipie in one of my earlier posts..and for the chocolate whipped cream either use Amul low fat cream or whipping cream...if using amul fresh cream try to discard the whey settled at the bottom.Freeze the prepared cream,take it out 15 to 20mins before whipping so that you can whip it easily. I have adapted the frosting recipes from the blog easy cooking.

Ingredients
Chocolate genoise sponge -1

Chocolate whipped cream

• Dark chocolate  - 85 gm
• Amul cream - 2 cups
• Sugar - 2 to 3 tbsp

Chocolate ganache

• Dark chocolate - 200 gms
• Butter -1 tbsp
• Amul cream - 200 ml

Soaking syrup

• Sugar -1/2 cup
• Water -1/2 cup
• Rum or vanilla -1 tsp

Method

Chocolate whipped cream

• In a thick bottomed saucepan boil the cream along with the sugar.
•  In a big bowl add the chopped chocolate and the boiling cream and mix well using a wisk. Let it cool to room temperature and then freeze.
• If you have refrigerated for only for short time, better whip it in an ice-bath. Beat the cream well using a hand held mixer until it starts forming soft peaks. 
• Keep refrigerated until use.
• If using whipping cream , add a few tablespoons of ganache at room temperature instead of dark chocolate while whipping. For that you will have  to increase the quantity of ganache prepared accordingly. Can omit sugar if needed.

Chocolate ganache

• Chop the chocolate and keep aside. 
• Heat the cream until starts boiling, add to the chocolate and stir well using a whisk. Add butter at room temperature and whisk again. Let it come to room temperature and then refrigerate it. 
• Ganache thickens as it cools down. So if it becomes too thick heat it by double boiling method to get a pouring consistancy.

Soaking syrup

• Mix together the ingredients. Refrigerate till required.

• Assembling The Cake

• Cut the cake horizontally into 2 layers

• Poke small holes on the layers using a tooth pick and using pastry brush, apply the soaking syrup all over.
• On a cake board or plate apply some cream,now place the first layer.
• Sandwich the layers using the chocolate whipped cream . Place the layers upside down so that the top becomes the bottom and bottom is at the top. Now cover the  whole cake with rest of the cream. Chill in the fridge till its some what firm to touch.
• Pour the ganache glaze on top and tilt the cake slightly so that it is equally coated. 
• Decorate with fresh fruits....... or set free your creativity ,cake is all yours to decorate....

Notes

• Whipping cream is more manageable than fresh cream
• Soak the cake until almost the sugar syrup starts oozing out
• Place the bottom layer on the top to get a even surface for the cake
• Adding butter to ganache gives an extra glossy finish.