Chocolate Peppermint Truffle Cake

This rich, moist chocolate cake come to you just in era for Easter.

The ingredient of Chocolate Peppermint Truffle Cake

• 150g dark chocolate chopped
• 150g butter chopped
• 3 4 cup firmly packed brown sugar
• 2 eggs lightly beaten
• 1 cup plain flour
• 2 3 cup self raising flour
• 2 tbsp cocoa powder
• 2 x 35g peppermint crisp chocolate bars finely crushed
• 250g dark chocolate chopped
• 2 3 cup thickened cream

The Instruction of chocolate peppermint truffle cake

• preheat oven to 160u00b0c 140u00b0c fan forced grease a 6cm deep 20cm round cake pan line base and side in the manner of baking paper
• place chocolate butter sugar and 1 2 cup cool water in a saucepan greater than medium low heat cook stirring for 3 to 4 minutes or until smooth transfer to a bowl cool for 10 minutes
• build up eggs work up to combine mount up flours and cocoa stir up to combine pour fusion into prepared pan bake for 50 minutes or until a skewer inserted in the centre comes out like moist crumbs clinging stand for 10 minutes in pan tilt twist out onto a wire rack to cool
• meanwhile make ganache place chocolate and cream in a saucepan more than low heat cook stirring for 2 to 3 minutes or until smooth divide fusion along with 2 bowls refrigerate 1 bowl for 2 hours or until firm stand steadfast bowl at room temperature for 2 hours or until thick ample plenty to spread press on higher than culmination and side of cake
• place peppermint crisp in a shallow bowl roll heaped teaspoons of chilled chocolate join up into 12 balls roll each ball in peppermint crisp arrange balls more or less pinnacle of cake serve

Nutritions of Chocolate Peppermint Truffle Cake

calories: 474 415 calories
calories: 27 1 grams fat
calories: 17 1 grams saturated fat
calories: 53 7 grams carbohydrates
calories: n a
calories: n a
calories: 5 6 grams protein
calories: 81 milligrams cholesterol
calories: 201 milligrams sodium
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calories: nutritioninformation