Chocolate truffle cake

This cake is super decadent and rich. This cake is worth all the effort. A must try recipe!

Ingredients:

For the cake:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup brown sugar

*3/4 cup buttermilk

1/3 cup melted butter

1 cup hot coffee

2 large eggs

1 tsp vanilla

For the ganache frosting:

150g dark chocolate (50% cocoa)

150g whipping cream

For the drip ganache:

70g dark chocolate

40g cream

For the strawberries and chocolate decoration:

100g chocolate melted

4-5 strawberries

20g white chocolate

Method:

For the cake:

• In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, salt and brown sugar (dry ingredients).

• To that add in the *buttermilk, butter, eggs, oil and coffee mixture ,vanilla (wet ingredients).

• Bake for 30-35 mins at 180 degree in a preheated oven. I used a 11x8 inch rectangular cake mold.

*Buttermilk recipe: (As per recipe measurements)

3/4 cup milk + 3/4 tbsp vinegar or lemon juice.

Warm the milk in the microwave for 10 seconds and add in the vinegar, mix and rest for the 10mins. The buttermilk is ready to use!

For the ganache frosting:

• Add in 150g of chopped dark chocolate in a bowl. Heat 150g of cream in the microwave and pour it on the chopped chocolate. Mix this well and put it in the freezer for 10 mins.

• Once out of the freezer whip it until you get stiff peaks, this should take about 2 mins.

For the drip ganache:

• Chop the chocolate and heat the cream and pour over the chocolate. Mix this well, transfer into a piping bag.

For the strawberries and chocolate decoration:

• Wash the strawberries and DRY them with a tissue. Remove all the access water.

• Melt the dark chocolate and white chocolate in separate bowls.

• Once melted, dip the strawberries in the chocolate. Transfer the white chocolate in a piping bag, drizzle it ontop of the coated strawberries and put this on baking paper or foil and freeze until the chocolate is firm.

• Pour the remaining chocolate on baking paper or foil, spread it out and drizzle the remaining white chocolate on it and freeze until firm.

Final assemble:

• I used a 11x8 inch rectangular cake pan. Remove the cake once its baked. Once the cake is cooled, level the cake and trim the edges. Measure the length of the cake and cut it equally from the middle.

• Flip the cake for the bottom layer and put a layer of frosting in between. Add the next layer ontop.

• Do a crumb coat, and refrigerate the cake for 15 mins and then do a final coating of the frosting.

• Refrigerate for another 15-20 mins and then add the drip ganache. Top it all with the chocolate covered strawberries and chocolate. The cake is ready! Enjoy!