Ingredients
Vegetable-oil cooking spray
1/2 c. cocoa powder
1 c. unsalted butter
1 tbsp. instant espresso powder
3/4 c. water
2 c. sugar
2 large eggs
1/2 c. low-fat buttermilk
2 tbsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Whipped Ganache Frosting
8 oz. semisweet chocolate
3/4 c. heavy cream
2 tbsp. corn syrup
1 lb. bar of milk chocolate
Truffle Eggs
Preparation
Step 1Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake pans with cooking spray; line bottoms with parchment paper. Coat parchment with cooking spray, and dust with cocoa powder, tapping out excess.Step 2Melt butter in a large saucepan over medium heat. Add cocoa and espresso powders and water; whisk until dissolved. Whisk in sugar until smooth. Remove from heat, and whisk in eggs, buttermilk, and vanilla. Add flour, baking soda, and salt; whisk until combined.Step 3Divide batter among prepared pans. Bake until a cake tester inserted into centers comes out clean, about 45 minutes. Let cool 20 minutes. Unmold, and remove parchment; let cool.Step 4Trim tops of cake layers level. Place 1 layer, cut side up, on a wire rack set over a rimmed baking sheet. Spread with 1/2 cup ganache frosting. Place remaining layer, cut side down, on top. Coat top and sides with remaining cup frosting. Refrigerate until firm, about 15 minutes.Step 5Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth. Let cool 5 minutes. Pour over cake, and then refrigerate until firm, about 15 minutes.Step 6Using a chef’s knife, scrape milk chocolate bar at a 90-degree angle, forming enough curls and shards to measure 1 1/2 cups. Transfer to a rimmed baking sheet, and refrigerate until ready to use.Step 7Transfer cake to serving dish; form a nest with chocolate shavings on top, and fill with truffle eggs.
