Double Layered Chocolate Truffle Gateau

Cake Recipes

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.

Ingredients
Chocolate Sponge Cake	1 (150 mm. (6") diameter)
For the dark chocolate truffle icing
Chopped Dark Chocolate	1 cup (150 grams)
Fresh Cream	1/2 cup (100 grams
For the white chocolate truffle icing
Chopped White Chocolate	1/2 cup (75 grams)
Fresh Cream	1/4 cup (50 grams)
To be mixed into a soaking syrup
Sugar	2 tbsp
Water	1/4 cup
Vanilla Essence	1/4 tsp

Method

For the dark chocolate truffle icing

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.
Mix well till there are no lumps and till it resembles a smooth sauce.
Stir the truffle over a bowl of ice to cool quickly.

For the white chocolate truffle icing

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.
Mix well till it resembles a smooth sauce.
Stir the truffle over a bowl of ice to cool quickly.

How to proceed

Slice the chocolate cake horizontally into three equal parts.
Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.
Spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake.
Moisten this cake layer with a little soaking syrup.
Spread the white chocolate truffle icing and top of the third cake layer.
Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides.
Serve chilled.

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