This is one of those recipes that came about by pure accident. I was meant to make truffles yesterday and everything was going great until I added too much orange juice to the truffle mixture. This morning when I wanted to make the truffles, the mixture was just ever-so-slightly too soft to roll into balls. So my mind started working over time as I just could not waste this deliciously silky chocolatey ‘mess’. And then it came to me, use it as the filling for a cake. The oven was switched on and the scale was taken out and off I went into baking mode.
I used the German Chocolate Cake recipe from ‘Cakes’ by Callie Maritz and Mari-louise Guy. It is the most fabulous book filled with the best recipes and the most beautiful photo’s. Really something every foodie should have. But you could use ANY chocolate cake recipe for this. You could even use box cake if you really wanted to. The secret is the chocolate truffle filling.
I made a very easy Chocolate buttercream to frost the cake with, but made it in the same bowl that the truffle mixture was in, so some of the leftover truffle mixture got combined into the frosting. Very delicious! This is definitely not a cake to eat when you’re on diet (actually, which cake is?) but a small slice goes a long way so indulge away!
400g chocolate, broken into pieces
60ml butter, cubed
60ml Orange Juice
- Melt the chocolate and cream in a double boiler and mix until smooth. Allow to cool down slightly before beating in the butter. Make sure the mixture is completely smooth.
- Add the orange juice and mix well. Cover and refrigerate until it’s a nice spreadable consistency. (kind of like Nutella)
100g soft butter
400g sifted icing sugar
50g cocoa powder, sifted
50ml Orange juice
- Cream the butter until it’s light and fluffy and add the sifted cocoa powder and icing sugar. Beat well and add the orange juice slowly. Mix into a thick and spreadable consistency. You might need a bit more orange juice.
To assemble the cake:
Place 1 of the cakes on a cake stand/plate and spread over the truffle mixture. Place the second layer of cake ontop and gently press down. Cover the cake with the buttercream and spread all over.