- Serves: 8-10
- Cook Time: 35 minutes
- Prep Time: 10 minutes plus 2 hrs chilling
- Effort: easy
For the sponge
- 510 g plain flour
- 6 tbsp cocoa powder
- 1 pinches baking powder
- 10 eggs
- 450 g caster sugar
- 240 g unsalted butter, melted
For the chocolate truffle topping
- 500 g dark chocolate, minimum 70% cocoa solids, broken into pieces
- 25 g unsalted butter
- 100 ml full-fat milk
- 400 ml single cream
- 3 star anise
- 7 egg yolks
- 190 g caster sugar
1. For the cake: line 2 x 23cm spring-form cake tins with baking paper. Preheat the oven to 180C/160C fan/gas 4.
2. Sift the flour, cocoa powder and baking powder together into a large bowl.
3. Tip the eggs and sugar into another large bowl and use an electric whisk to whisk them together for 5 minutes, or until pale and tripled in volume. Fold in the melted butter.
4. Sift the dry ingredients for a second time, this time sifting them directly onto the egg mixture. Fold gently to combine.
5. Divide the mixture between the cake tins and bake for 25 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave to cool in the tins.
6. For the chocolate truffle topping: combine the chocolate, butter, milk, cream and star anise in a small saucepan and melt gently over a low heat until smooth and glossy. Remove and discard the star anise.
7. Meanwhile, in a large bowl, whisk together the egg yolks and sugar with an electric whisk until doubled in volume.
8. Pour a little of the melted chocolate mixture into the egg yolks and fold in gently. Repeat, a little at a time, until all of the chocolate mixture is incorporated. Chill the mixture for 10 minutes.
9. To assemble the cake, loosen the spring on one of the cake tins so it comes away from the cake slightly. Pour half of the truffle topping on top of this cake, allowing the truffle topping to drizzle down the sides of the tin.
10. Remove the second sponge from its tin and sit it on top of the truffle-covered sponge. Pour the remaining truffle mixture over the top.
11. Transfer the cake to the fridge to set for at least 1½ hours, then remove from the tin and serve you may need to run a knife dipped in hot water around the inside of the tin to release the cake.
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