Chocolate Truffle Cake

Ingredients

Corn flour 100 g

Flour 100 g

Eggs 5

Vanilla sugar 2 packets

Icing sugar 330 g

Rum essence 500 ml

Butter 125 g

Baking powder 2 tsp

Cocoa powder 120 g

Chocolate 100 g

Chocolate chips 100 g

Crack 4 eggs into a bowl, add 1 packet of vanilla sugar, 175 g of icing sugar, and 4 tablespoons of hot water. Beat with a mixer for 2 minutes. Add 25 g of cocoa, corn flour, and the flour with baking powder, and mix until smooth.

Preparing the truffles To make the icing, cream the butter with cocoa powder and powdered sugar until fluffy. Combine the rum essence with the egg and whisk. Then transfer to the butter mixture and whisk again until stiff. Using a teaspoon, make 16 truffles, each 3 cm in diameter, and chill them in the refrigerator.

Add the vanilla mixture to the remaining chocolate mixture (2 tablespoons of boiled water mixed with the remaining vanilla sugar) and stir. Make the icing. Place the chocolate pieces in a metal bowl and melt them in a double boiler.

Grease a baking pan with butter or line it with parchment paper. Pour the batter into the pan and bake for half an hour at 200 degrees Celsius. Then cool the cake and cut it into three pieces horizontally.

 Spread each cake layer with cream and stack them on top of each other. Spread the sides and top with cream and drizzle with chocolate icing. Sprinkle the sides with chocolate chips and decorate the top with truffles. Cut into slices and serve.

Enjoy!