Chocolate Marble Truffle Cake

Chocolate Marble Truffle Cake

A chocolate truffle cake has nothing to do with those rare and pricy fungi that are a culinary delicacy nor is it directly related to the chocolate truffle a decadent confection consisting of a chocolate ganache Center coated in either chocolate cocoa powder or toasted chopped nuts a chocolate truffle cake has many variations this version features a flourless chocolate truffle cake base under a layer of chocolate marble cheesecake garnished with fudge ganache to make the Cheesecake layer they begin with cream cheese they mix for three or four minutes to soften it then blend in sugar and salt next they add sour cream to make the cheesecake creamier and fluffier the last ingredients are whole eggs blended with vanilla extract.

Another three to four minutes of mixing completes the batter to make the chocolate truffle cake base they combined water sugar corn syrup and cream of tartar which is a leavening agent that works in flourless cakes like this one it also prevents the sugar they just added from crystallizing while heating those ingredients to a boil they soften butter in a mixer then add melted semi-sweet chocolate which contains vanilla extract they mix for another five minutes or so until the chocolate is thoroughly blended in then they add the boiled ingredients then coffee syrup then blended whole eggs a final five minutes of mixing and the chocolate truffle cake batter is ready they pump it into the funnel shaped feeder of a depositor workers meanwhile line aluminum cake pans with silicone and place them on a conveyor belt the depositor is set up to sport exactly 28 ounces of the fit chocolate truffle cake batter into.

Each pan they pump the thinner Cheesecake batter to the feeder of a second depositor which squirts an identical amount of cheesecake batter into the pan this batter is much lighter than the dense chocolate truffle cake batter so rather than blend the two batters form separate layers using the squeeze bottle they drizzle on some extra chocolate truffle cake batter and drag a knife back and forth creating what’s known in pastry making as a Napoleon style design they put the pans in the oven for ninety minutes at ninety degrees Fahrenheit the long baking time at a relatively low temperature ensures the heat penetrates the dense truffle better graduate otherwise the outside of the cake would burn before the inside is fully baked the cakes cool at room temperature then go into a freezer overnight the next day workers easily pop the rock-solid cakes from the pans thanks to that silicone liner they place the cake on a cardboard circle then with a pastry bag garnish the edge with fudge ganache the ganache is made of heavy cream corn syrup and the same melted chocolate they put in the truffle .

Cake batter they place the finished chocolate marble truffle cake into an automatic cake slicer the turntable rotates after each strike of the blade until the machine is cut the cake into 12 slices and separated them with paper dividers they wrap the cake in a cardboard band printed with the brand name then they put the dessert through a machine which encases the cake in plastic film that applies heat to shrink the film taut to serve this decadent dessert you let it defrost at room temperature for four to five hours or in the fridge overnight impatient chocoholics take note you can also defrost a slice in the microwave in just thirty seconds you