With layers of chocolate truffle mousse and dripping with chocolate glaze, this indulgent dessert is a showstopping masterpiece.
Chocolate buttermilk cake
- 240 gm Lindt Dessert Premium Dark chocolate, coarsely chopped
- 140 gm unsalted butter, diced
- 420 gm plain flour, sifted
- 2 tbsp Dutch processed cocoa
- 1½ tsp bicarbonate of soda, sifted
- 600 gm caster sugar
- 3 eggs
- 180 ml buttermilk
Milk chocolate truffle mousse
- 300 ml pouring cream
- 80 ml chocolate liqueur
- 720 gm Lindt Dessert Premium Milk chocolate, finely chopped
- 6 egg yolks
- 165 gm caster sugar
- 250 ml pouring cream
- 300 gm Lindt Dessert Premium Dark chocolate, finely chopped
- Chocolate liqueur, for brushing
- Chocolate curls (optional)
- 1For chocolate buttermilk cake, preheat oven to 160C and butter and line two 20cm diameter cake tins with baking paper. Stir butter, chocolate and 350ml water in a saucepan over medium heat until melted and smooth. Whisk in dry ingredients to combine, then whisk in eggs, buttermilk and a pinch of salt until smooth. Divide among prepared tins, bake until a skewer inserted withdraws clean (40-50 minutes). Cool in tins for 10 minutes, turn onto wire racks to cool completely.
- 2For milk chocolate truffle mousse, bring cream and 60ml liqueur to the simmer in a saucepan over medium-high heat, pour over chocolate in a large bowl, stand for 5 minutes, then whisk until smooth. Whisk yolks and remaining liqueur in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Refrigerate, whisking occasionally until thick but spreadable (4-4½ hours).
- 3Meanwhile, for chocolate glaze, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, cook until dark caramel (4-5 minutes). Remove from heat, carefully add 125ml warm water (caramel will spit), add cream, return to heat and bring back to the boil. Add chocolate and a pinch of salt, remove from heat, stand for 5 minutes, then whisk until smooth, set aside at room temperature.
- 4Before assembly, temper milk chocolate for the chocolate curls (optional). Warm coarsely chopped chocolate in a heatproof bowl over a saucepan of gently simmering water until molten. Stir frequently until the chocolate reaches 48C. Remove from heat and cool to 26C before using. Pour tempered chocolate onto bench, spread into a thin, even layer with a palette knife, then allow to set (1-2 minutes). For chocolate curls, use a scraper, at a 45 degree angle, then scrap thin layers to form curls. Set aside until serving.
- 5To assemble, trim the top of each cake flat, then cut in half horizontally. Place a cake round on a cake stand or serving plate, brush with a little liqueur, spread with a fifth of the truffle mixture, then top with another layer of cake. Continue layering, finishing with a layer of truffle mousse, then spread remaining truffle mixture around the sides of cake with a palette knife to neaten. Refrigerate for 1 hour to set.
- 6To serve, gently pour over chocolate glaze, allowing it to run over the edges and drip a little. Refrigerate to set (20 minutes) then arrange the chocolate curls on top for a beautiful finish.