Sunday, 4 August 2013

Sunday Sweets #35 Chocolate Viennese Truffle Cake

Today's cake has been inspired by Thorntons and my love of all thing chocolate.  My favourite Thorntons chocolate has to be the Viennese Truffle with it's hard shell and smooth, creamy centre.  Totally yummy!  It's a combination of both chocolate and vanilla so I decided to bake a chocolate sponge and use vanilla frosting in homage.  I made a chocolate topper and then stuck the truffles to this using chocolate ganache, it is super easy to make and looks great.

Chocolates: Thorntons*

I used Thorntons chocolate drops which have been made for use in cooking or chocolate fountains, some white chocolate drops and of course some Viennese truffles.  I may still have a whole bag of truffles calling my name from the fridge ;)

The chocolate decoration was really simple to make.  I took a cake tin, turned it upside down and placed a freezer food bag on it.  I then melted 60g of milk chocolate and 50g of white chocolate and with the back of a spoon I created the big chocolate disk as seen on the top of the cake.  Once it had cooled I popped it in the fridge to set until I was ready for it.

I used the following recipe for the sponge which I split between three tins:

170g butter
350g soft light brown sugar
3 eggs
100g Thorntons Chocolate drops
50g cocoa
225g plain flour
1.5 tsp bicarbonate of soda
a pinch of salt
225g sour cream
2 tsp vanilla extract
2 tbsp instant coffee mixed with 240ml boiling water


Preheat the oven to 170c  /  fan 150  /  gas 3

Line and grease 3 x 8" cake tins

Cream the butter and sugar together until light and fluffy.  Add the eggs one at a time, mixing well after each addition

Melt the chocolate and add to the creamed mixture

In a separate bowl sift together the flour, bicarb, salt and cocoa.  In a jug mix together the sour cream, coffee and vanilla

Add 1/3rd of the dry ingredients to the sugar/butter mixture alternating with the coffee mixture until everything has been combined to form a smooth, even batter

Divide the batter between the three tins and bake for 25-30 minutes until a skewer comes out clean.  Turn out on a wire rack to cool before frosting.

For the frosting:
200g unsalted butter at room temperature
500g icing sugar, sifted
1 tsp vanilla extract
a splash of milk 

Mix the above ingredients together until smooth and creamy, add milk to achieve the a creamy consistency and make it easier to spread.

Put the cake together with the frosting leaving enough to add a layer to the top of the cake.  Add the chocolate disk to the top and stick the Viennese truffles round the edge using ganache (I cheated and bought a pot from M&S, it's handy when you only need a little!)

The cake is a real visual treat and with choosing vanilla frosting over chocolate it is not too rich and sickly.  I enjoyed a slice with a nice cup of coffee and of course saved the truffle til last!



  1. My gosh, that looks amazing! I will have to try this! You are a very talented cake maker! :)

  2. This is seriously amazing!!! STOP MAKING SUCH LOVELY LOOKING STUFF!!! xxx

  3. Mmm this looks amazing! Viennese Truffles are my fave too, they used to do a big box of them which people always bought me at Christmas/Birthdays but now they only do bags :(
    The Life of Emily-Alice

  4. This looks INCREDIBLE. Your cakes just keep getting better and better!

  5. WOW! (again!) this looks divine!
    Ruth - Room31 x


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