Chocolate Truffle Cake Recipe

Ingredients:

2-1/2 cups 2% milk 

1 cup butter, cubed 

8 ounces semisweet chocolate, chopped 

3 eggs 

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour 

2 cups sugar

1 teaspoon baking soda 

1/2 teaspoon salt 

filling: 

6 tablespoons butter, cubed 

4 ounces bittersweet chocolate, chopped 

2-1/2 cups confectioners' sugar 

1/2 cup heavy whipping cream 

GANACHE: 

10 ounces semisweet chocolate, chopped 

2/3 cup heavy whipping cream

Directions:

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. 

2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). 

3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth. 

5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. 

6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.