Peanut Butter & Chocolate Truffle Cake

Sometimes, all you want is chocolate. Sometimes, all I want is chocolate. And sometimes, i want a lot of it. if you’re like me, then this cake is for you. It’s super rich, mixing together flavours that compliment chocolate so well. The peanut butter works like a dream, really adding just that subtle hint behind the sweetness of the chocolate. It adds a salty kick and we all know that salt works perfectly with chocolate.

But that’s not all – why just opt for a chocolate cake when you can have a truffle cake. Cake and truffles. I told you it was super rich. And this gives you a chance to play. I rolled mine is a trio of different finishes, each one adding a different texture or dimension to the taste and it’s up to you to do the same. Go with the options below, or create your own!

Making truffles is a messy process, but pretty fun, and topping them on this cake gives it a proper decadent finish. It’s honestly super satisfying to cut through the truffles and cake and see nothing but chocolate. It makes the kitchen clean up entirely worth it.

INGREDIENTS

Yields 16 slices

CAKE
200g light soft brown sugar
280g plain flour
170g unsalted butter, softened
150ml buttermilk
2 tbsp cocoa powder
3 medium eggs
1 tsp vanilla extract
1/2 tsp salt

TRUFFLES
200g milk chocolate
100ml double cream
1/2 tsp salt
+ shredded coconut, cocoa powder and chopped hazelnuts for decoration

CHOCOLATE GANACHE
400g milk chocolate
200ml double cream

PEANUT BUTTER GANACHE
1/4 of the chocolate ganache
2 tsp peanut butter

Pre-heat the oven to 180°C (160°C fan). Grease 2x 6″ cake tines and sprinkle flour so the tin is covered in a  thin layer of flour.

Sieve the flour, cocoa powder, baking powder and salt into a bowl. Beat the softened butter in the bowl of a stand mixer and incorporate the sugars, beating fast to create a light and fluffy consistency.

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Add the eggs into the butter/sugar mixture, one by one, mixing after each addition. Add the cold coffee then add a third of the flour. Mix together, add half the buttermilk and beat once again. Repeat this until all the buttermilk and flour are fully combined.

Divide the mixture between the two cake tins and bake for 45 minutes, until baked through.

For the truffles, break the chocolate into small chunks and add to a mixrowave safe bowl, along with the cream. Heat for 30 seconds before removing and stirring through. Heat in 10 second increments until all the chocolate as melted. Sprinkle in some salt, mix through and place in the fridge for no less than 2 hours.

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Next, make the chocolate ganache – repeat the process above – chocolate and cream into the microwave for 30 seconds, followed bye 10 second blitz until all chocolate is melted. Leave on the side to cool and set slightly.

Take a quarter of it and beat in some peanut butter until smooth and silky.

When the cakes are completely cooled, cut on half horizontally so you have four equal layers. Spread some of the peanut butter ganache on the bottom layer and place the second layer on top. Repeat this process until the final layer. Flip the bottom layer of one cake over, so the bottom becomes the top. Spread on some regular chocolate ganache over the top and sides of the cake and scrape off the excess with a cake scraper to do a crumb coat. Place in the fridge for an hour.

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Once set, spread over the final layer, smoothing the sides and top with a cake scraper or pallet knife. Once to your liking, place in the fridge once again. Meanwhile, make the truffles.

Use a melon baller and scrape a ball of the set chocolate ganache, smoothing it into a ball with hands or against the side of a bowl. Roll in cocoa power. Continue making the truffles this way, rolling in a mixture of the cocoa, hazelnuts and coconut.

Make the final lot of ganache – this is the drizzle and so calls for slightly more cream to make it a runnier ganache that the others. Make it in the same way but only leave it to cool for a few minutes. Then, use a small spoon and go around the edges of the cake, gently pushing the ganache over the side so it runs down the side of the cake. The more you force you use, the longer the drizzle so change it up a little bit so you have a whole variety.

To finish, place the truffles on the top of the cake. Serve straight away or place it in the fridge, removing an hour before cutting.

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Posted by

Callum. A 27 year-old UK-er. An amateur but keen baker & cook. A rookie at food photography looking to improve my skills, learn from others and most importantly enjoy all the food.

22 thoughts on “Peanut Butter & Chocolate Truffle Cake

    1. Good spot, Liz. I’ll get this fixed – there is actually no cold coffee in the recipe! This cake is pretty much the same base cake as another of my cakes which has coffee in, so I forgot to omit this! Doh!

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