Truffle chocolate cake for Easter

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Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it.

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

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

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. 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. Yield: 16 servings.

 

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