Mocha Truffle Cake

My son turned 16 last month and he wanted me to bake him a cake.  So I baked this Chocolate Truffle Cake from The Australian Women's Weekly recipe.  Yup, again from that recipe book..lol.  Now do you believe me that I'm crazy over The Australian Women's Weekly??   

I'm a big fan of The Australian Women's Weekly recipes as I find that at most times, you don't need to make any adjustments to the recipes.  They are all perfect and the cakes are all moist and delicious and not too sweet.  Whenever I feel like baking and want to bake something out of norm but just don't know what to bake, well, out comes this book.  I do, mind you, have quite a few of The Australian Women's Weekly cook books and I love all of them.

I like to challenge myself to do a slightly more complicating recipe than the ones I had baked.. well, again it depends on whether I'm in the mood to be adventurous or if I'm lazy.  For this particular cake, well, you can say that it's not very difficult for me and the word 'trufle' caught my eyes.  I would however, try to bake a more complex ones like the Dobos Torte,a 7-layer cake.  Wow!  Let's see..when I have the sudden 'oh I must bake this now' kinda feeling and when I do, I'll definitely tell you all about it. 

So here's the recipe for Choc Truffle Cake.  This cake is so chocolaty dense and moist.  One word to describe it... HEAVENLY!! Especially for chocolate lovers like me and my family.

3 eggs
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
2 tbsp cocoa
2 tbsp Tia Maria or Kahlua
2 tbsp milk
2x300ml cartons thickened cream
100g white chocolate, melted
200g dark chocolate, melted

Chocolate Ganache
1 cup whipping cream/thickened cream
1 cup semi sweet chocolate chips
Method: Boil cream until bubbling, take it off heat.  Put in the choc chips and let it melt into the hot cream.

1. Grease 23cm round cake pan, cover base with paper and grease.
2. Beat eggs with electric mixer until thick and creamy, gradually add sugar, beat well.
3. Lightly fold in sifted flours and cocoa, spread mixture into prepared pan.  Bake in moderate oven 180dC for 30 mins or until firm.  Turn onto wire rack to cool.
4. Split cake in half, brush with combined liqueur and milk.
5. Beat cream until soft peaks form, divide into 2 bowls. Quickly stir cooled white chocolate into one bowl of the cream and cooled dark choc into the other bowl of cream.

Assemble cake:
1. Place 1 cake half into a springform pan and spread cake with half of the white choc cream and top with dark chocolate cream. Then spread with the remaining which choc cream.
2. Top with the other half of cake.  Refrigerate cake for several hours or overnight until firm.
3. Carefully remove cake from pan and spread with chocolate ganache.  Chill before serve.

HAPPY 16th BIRTHDAY, Son.. Enjoy just being 16.  Love ya much... muachk!