This velvety, rich twist on a classic is just perfect for the winter season
Belgian Chocolate Truffle Torte Layer Cake with Chocolate Orange Buttercream
By Juliet Sear (Billingtons)
Preparation 20 mins plus cooling - Cook 50 mins - Serves 12 You will need:
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- 2 x 20cm round cake tins with baking parchment
- 325g Billington’s Light Muscovado Sugar
- 250g dark chocolate (70% cocoa), chopped into small pieces
- 300g soft unsalted butter
- 6 large eggs, beaten
- 2 tsp Nielsen Massey Vanilla Bean Paste
- 250g plain flour
- 500g Billington’s unrefined icing sugar, sifted 300g dark chocolate (70% cocoa), chopped into small pieces 150ml double cream
- 1 dsp Nielsen Massey orange extract
- 2 tsp Grand Marnier or Cointreau (optional) 250g unsalted butter, softened
- Preheat the oven to 160C, gas mark X. Grease and line 2 x 20cm round cake tins with parchment. Melt the chocolate in a microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Set aside to cool slightly.
- Beat the butter, sugar and vanilla paste, using electric beaters or a freestanding mixer, until pale and fluffy. Add the egg a little at a time, slowly beating speed until each bit is incorporated fully. Slowly pour in the chocolate, beating all the time. Next slowly beat in half the flour until just combined, then the other half until just combined (don’t overbeat). Divide between the tins and bake for 35-45 minutes; they should be well risen but with a slight wobble. Cool completely in the tins.
- For the ganache, melt the chocolate and cream together in a bowl in a microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Gently mix in the orange extract and the liqueur if using, then set aside to cool slightly.
- Beat the butter using electric beaters or a freestanding mixer, until smooth and creamy. Add half the icing sugar, beat on slow until combined then turn up the speed to fast and beat for a minute until smooth and creamy. Repeat with the remaining sugar. On slow speed add the cooled orange ganache, beating gently until combined.
- To assemble the cake, turn out the sponges and trim off the crusty top to level. Place one cake onto a plate or stand and spread a 0.2cm layer of buttercream on top, levelling it off with a palette knife. Top with the second sponge, cut-side down. Using a palette knife generously spread the frosting all around the sides of the cake first (this allows you to be able to hold the top of the cake still while you work around the cake). Spread a nice even layer over the top of the cake, moving the palette knife in a back and forth circular motion to create rough style swishy patterns. Serve as it is or decorate simply with chocolate curls or slices of candied orange.
Recipe by baking expert, Juliet Sear.