Cappuccino Truffle Cake

This cake takes a bit of patience but you can make it in stages. Also the butter cream, truffles, and gelee can be made in advance. This cake is amazing and anyone who likes coffee will like this cake.

Use any favorite cake recipe, I used an Almond Dacqouise cake recipe for the three layers of cake.

Misc. tasks:

-Toast and finely chop hazelnuts

-Sift cocoa powder for dusting the cake

 

Coffee Buttercream:

5 ½ oz heavy cream

10 oz white chocolate buttons

13 oz unsalted butter

5 ½ oz icing sugar

1 Tbsp instant coffee powder

 

-Place cream and chocolate over double boiler till melted

-Beat butter in until light and creamy

-Gradually add the sugar until thick and white

-Beat in the cooled melted chocolate/cream mix until thick and fluffy

-Dissolve the instant coffee into 1 tbsp of hot water, allow to cool, beat into butter cream

 

Cocoa Gelee:

16 fl oz water

2 lb sugar

21 fl oz heavy cream

10 oz cocoa powder, sifted

1 ½ oz sheet gelatin, softened

1 ¼ oz vanilla

 

-Bring water, sugar and cream to a boil

-Whisk in the cocoa and bring back to a boil and cook for 4 minutes whisking constantly

-Remove from heat and cover pan with plastic wrap and let cool to 180 F

-Stir the softened sheet gelatin into the warm cocoa mix. Combine well; recover the pan with plastic wrap and let cool

-Add the vanilla

-Fridge at least 12 hours before using. Heat to 120 F for pouring out a layer

 

Cappuccino Truffles:

2 ¾ oz heavy cream

8 oz dark chocolate buttons finely chopped

3 tsp Kahlua

2 tsp instant coffee powder

6 ½ oz white chocolate buttons (for coating)

 

-Bring cream to a boil, remove from heat and add the dark chocolate and stir till melted

-Stir in the Kahlua and coffee

-Transfer to small bowl, cover and fridge till cold and thick

-Roll tsp size balls, place on baking tray to chill

-Dip in coating chocolate and cool one more time before serving

-OPT. roll in hazelnuts prior to chilling for added flavor

 

Building your cake:

Thin layer of cake on the bottom

Layer of butter cream

Layer of cocoa gelee

Layer of cake

Layer of butter cream

Layer of cocoa gelee

Layer of cake on the top

Mask the cake entirely in the butter cream

Press the chopped hazelnuts into the side of the cake

Place truffles on top for decoration

Dust the cake with cocoa powder