Chocolate Truffle Cake

The Good Housekeeping Illustrated Book of Desserts is a treasure trove of doable cakes (try The Cake Bible for a challenge). I made the Chocolate Truffle Cake for my friend's wedding as her centerpiece cake - the one they cut. I personally think traditional wedding cakes are pretty but taste awful. However, the cakes that I think taste best are real pickles when it comes to decorating and making sure they can withstand heat, transportation, and the storage between baking the cake and serving it. I just feel that the moist crumb of a spongecake or smooth mouth feel of a rich buttercream are worth the trouble. I wanted this delicious cake to look good too.

Ingredients

16 ounces of unsweetened chocolate squares (in one ounce squares)
1 cup and 6 tbsp butter, softened
3 large eggs
2 tsp vanilla
2 2/3 cups flour
2 cups sugar
1 1/4 tsp baking soda
1/2 tsp salt
2 1/2 cups confectioners' sugar
3/4 cup heavy whipping cream
10 ounces of semi-sweet chocolate (one ounce squares)

Notes on ingredients

Please do yourself and your guests a favor and use good quality chocolate, fresh eggs, and real butter. When working with the truffle mixture, be prepared to work quickly because this mixture tends to separate a little. I think the next time I attempt this cake, I'm going to look up a different truffle recipe.

Instructions

Preheat the oven to 325 F. Brush three 9-inch round cake pans with melted butter, place a sheet of parchment paper in each pan and rebrush with melted butter.