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Chocolate Truffle Cakes with Fresh Pansies

                              Credit: 
                              Raymond Hom

Recipe Summary

Yield: Makes two 6-inch layer cakes

Ingredients

Cakes

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans

3/4 cup unsweetened Dutch-process cocoa, plus more for pans

1/2 cup boiling water

3 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

1 cup milk

Whipped Ganache Frosting

1 pound best-quality semisweet or bittersweet chocolate, coarsely chopped

2 cups heavy cream

1/4 teaspoon kosher salt

Chocolate Ganache Glaze

1 pound best-quality semisweet chocolate, finely chopped

1 1/2 cups heavy cream

1/4 cup light corn syrup

Fresh pansies, stems trimmed, for decorating

      Cook's Notes

Use only flowers grown without pesticides, whether from your own organic garden or from specialty suppliers.

Gallery

Chocolate Truffle Cakes with Fresh Pansies

                              Credit: 
                              Raymond Hom

Recipe Summary

Yield: Makes two 6-inch layer cakes

Chocolate Truffle Cakes with Fresh Pansies

                              Credit: 
                              Raymond Hom

Chocolate Truffle Cakes with Fresh Pansies

                              Credit: 
                              Raymond Hom

Chocolate Truffle Cakes with Fresh Pansies

Recipe Summary

Yield: Makes two 6-inch layer cakes

Recipe Summary

Yield: Makes two 6-inch layer cakes

Yield: Makes two 6-inch layer cakes

Makes two 6-inch layer cakes

Ingredients

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans

  • 3/4 cup unsweetened Dutch-process cocoa, plus more for pans

  • 1/2 cup boiling water

  • 3 cups cake flour (not self-rising), sifted

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 1/4 cups sugar

  • 1 tablespoon pure vanilla extract

  • 4 large eggs, lightly beaten

  • 1 cup milk

  • 1 pound best-quality semisweet or bittersweet chocolate, coarsely chopped

  • 2 cups heavy cream

  • 1/4 teaspoon kosher salt

  • 1 pound best-quality semisweet chocolate, finely chopped

  • 1 1/2 cups heavy cream

  • 1/4 cup light corn syrup

  • Fresh pansies, stems trimmed, for decorating

Directions

Cakes: Preheat oven to 350 degrees. Butter four 6-inch round cake pans. Line with parchment, and butter parchment; and dust with cocoa, tapping out excess.

Stir cocoa and water in a small bowl until a smooth paste forms; let cool. Whisk together flour, baking soda, and salt in a medium bowl.

With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Mix in vanilla. Add eggs in a slow stream, mixing until incorporated and batter is no longer slick.

Gradually whisk milk into cocoa paste. With mixer on low speed, gradually add both flour and cocoa mixtures to the butter mixture, and mix until combined.

Divide batter among prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 10 minutes. Turn out cakes onto racks to cool completely.

Whipped Ganache Frosting: Meanwhile, put chocolate into a large heatproof bowl. Bring cream just to a boil in a saucepan. Pour over chocolate; add salt. Let stand 10 minutes. Whisk until chocolate is melted and mixture is smooth and shiny, scraping bottom of bowl with a flexible spatula. Let cool to room temperature, stirring often, until thickened, 45 to 60 minutes. With an electric mixer on medium-high speed, beat until paler in color and fluffy, 2 to 4 minutes. (You should have about 4 cups.)

Chocolate Ganache Glaze: Put chocolate into a large heatproof bowl. Bring cream and corn syrup just to a boil in a saucepan, stirring to combine. Pour over chocolate. Let stand 10 minutes. Whisk until smooth and shiny, scraping bottom of bowl with a flexible spatula. (You should have about 3 cups.)

With a serrated knife, trim tops of cake layers to level. Using an offset spatula, spread about 1 cup whipped ganache frosting on each of 2 cake layers; top with remaining layers. Spread remaining frosting over cakes.

Place 1 cake on a wire rack set over a parchment-lined rimmed baking sheet. Using a ladle, pour half of ganache glaze over top and sides of cakes, smoothing sides with a large offset spatula. Repeat with second cake. Let stand until glaze has set, about 20 minutes. Just before serving, arrange pansies on top of cakes.

      Cook's Notes

Use only flowers grown without pesticides, whether from your own organic garden or from specialty suppliers.

Cook’s Notes

Use only flowers grown without pesticides, whether from your own organic garden or from specialty suppliers.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Chocolate Truffle Cakes with Fresh Pansies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate Truffle Cakes with Fresh Pansies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest