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Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
Carefully add the boiling water to the batter and mix until smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Truffle Filling:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chopped dark chocolate and butter. Stir until the chocolate is melted and the mixture is smooth.
Let the truffle filling cool to room temperature, then refrigerate for about 1 hour, or until thickened to a spreadable consistency.
Prepare the Champagne Buttercream:
Decorate with edible glitter or sparkling sugar for a festive touch.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes + chilling | Servings: 12 servings
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