#Recipe – Dark Chocolate Speculoos Truffle Cake


See on Scoop.itMarcello’s Kitchen

Ingredients

For the Cake
2 cups (250 grams) all-purpose flour
2 1/2 cups (500 grams) granulated sugar
3/4 cups (90 grams) Dutch process cocoa (I used Valrohna)
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (240 ml) vegetable or canola oil
1 cup (226 grams) full fat sour cream
1 1/2 cups (360 ml) water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs, at room temperature
For the Speculoos Swiss Meringue Buttercream Filling
4 oz (120 grams) egg whites
4 oz (113 grams) sugar
1/4 tsp kosher salt
3 sticks (12 ounces/339 grams)unsalted butter, cut into 2 inch chunks and at room temperature
1 teaspoon pure vanilla extract
1/2 cup (128 grams) Speculoos or Biscoff Cookie Spread
For the Dark Chocolate Frosting
1/4 cup (45 grams) + 2 tablespoons unsweetened Dutch-process cocoa powder (I used Valrohna)
1/4 cup (90 ml) + 2 tablespoons boiling water
1 1/2 cups (3 sticks/341 g) unsalted butter, room temperature
1/2 cup (63 g) powdered sugar
pinch of salt
1 pound (454 g) good-quality semi-sweet chocolate, melted and cooled
Chocolate sprinkles for garnish

Directions: http://bit.ly/18s5ZhV

See on cakemerchant.com