The Truffle Cake Trilogy Part 1

This is what happens when someone (read: me) forgets to put aluminum foil to a spring form pan before placing it in a larger pan with hot water. I'm not sure why I forgot, I have done this before with this cheesecake. 

By the name alone, it sounds promising. Who can resist a cake enticingly called Truffle Cake? I certainly can't. Let's just say I didn't pass the marshmallow test when I was a kid. 

Apparently, no matter how tight the lock of the spring form pan is, water is still guaranteed to seep into the pan and eventually into the cake batter. So, what happens when a certain someone forgets to put aluminum foil to a spring form pan?

• She waits to check after 40 minutes, only to find out the cake is still jiggly.
• And ends up baking the cake for an hour and a half
• She would have baked it for a lot longer if she didn't smell something burning... oh dear...
• And looking at the cake, the top part of the is burnt and the rest looks like it fell apart as if it doesn't have eggs in it. 

So why I am making this post a trilogy? You thought only Spider Man, Pirates of the Carribean or Transformers have trilogies, don't you? Well, this Truffle Cake does, too. Because it took three times before I replicated the marvelous Truffle Cake I first made a few weeks back. I just have to do this cake justice - 

• so I can make Liv and Kaye proud
• I just can't forget one of my friend's delight when she tasted the Truffle Cake... she said it was the melt-in-your-mouth kind of cake
• well, it's a cake totally worth making over and over (and over) again. Rich, dense, simply sinful and totally worth the extra .001 of an inch you will hardly notice on your waist.

Truffle Cake

from The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look

Ingredients:

8 ounces unsalted butter

6 ounces semi-sweet chocolate

6 ounces dark chocolate

2 tablespoons cocoa powder

5 large eggs

1 cup sugar (divided into two)

2 teaspoons pure vanilla extract

1/3 cup light corn syrup

Procedure: 

1. Grease one 9X2 inch round pan and line the bottom and sides with parchment paper. Pre-heat oven to 350F

2. Combine butter, chocolate and cocoa in a heatproof bowl placed over hot water. Stir until melted then cool 5 to 10 minutes.

Peekaboo! Just realized I can see myself in the chocolate mixture. An unusual self-portrait. Hi!

3. In a bowl of an electric mixer at high speed, use a whisk attachment to beat the eggs, 1/2 cup sugar.

and vanilla extract.

4. Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.
5. Meanwhile,  in a saucepan, heat 1/2 cup sugar and corn syrup to a boil.

6. Remove from heat and slowly beat the hot syrup into the eggs with the mixer a slow speed. 7. 

7. Beat at medium speed for about 8 minutes, then decrease the speed to low and beat in half of the chocolate mixture. Before it is fully inforporated, take the whisk attachment and fold in the remaining chocolate by hand. 

8. Pour batter into the pan. Place pan in a larger pan and fill the larger pan halfway with hot water. 

9. Bake for 40 minutes. Cool the cake in the wire rack for 15 to 20 minutes then turn it out of the pan onto a cake round. Chill before serving. 

Happy Cupcaking,
Aikko

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