That’s a big claim, but this is the recipe for the cake referred to in Thursday’s post and I defy you to find a better one.
It comes from the Australian Women’s Weekly Chocolate recipe book.
Mocha Truffle Cake
3 eggs ½ cup castor sugar
¼ cup cornflour ¼ cup self raising flour
¼ cup plain flour 2 tablespoons cocoa
2 tablespoons Tia Maria or Kahlua (optional)
2 tablespoons milk
600 ml cream
100g white chocolate melted 200g dark chocolate melted
For the icing
200g milk chocolate melted
90g unsalted butter melted
Beat eggs until thick and creamy.
Gradually add sugar & beat until dissolved between each addition.
Lightly fold in sifted flours & cocoa.
Spread mixture into 23cm round springform tin (greased or lined with baking paper).
Bake in moderate over for about 30 minutes or until firm. Turn onto wire rack to cool.
Split cake in half and brush with combined liqueur & milk (can omit this if don’t want cake to be so rich).
Beat cream until soft peaks from. Divide into two bowls.
Stir in melted and cooled white chocolate into one bowl of cream and melted, cooled dark chocolate into the other.
Place one cake half back in tin you cooked it in, spread with half the white chocolate cream, all the dark chocolate cream then rest of white chocolate cream. Top with remaining half of cake.
Refrigerate several hours or overnight. Remove from tin & spread with topping.
Combine hot melted chocolate and butter. Cool to room temperate, stir occasionally until spreadable.
(If you don’t have a springform tin, line your tin with strips of tin foil which cover the base and extend over edges before putting cooked cake back in to assemble cream layers so you can get it out again easily.)
The photo is from the book, but it usually looks nearly as good as this when I make it.