Gluten Free Chocolate Truffle Slice
Total Time: 2 Hours 45 Minutes
This truly indulgent layered rich and creamy chocolate gateau is just perfect for an extra-special celebration!
All You Need Is ...
Cake and Frosting
- 1 box Betty Crocker™ Gluten Free Devil's Food Cake Mix
- 4 extra large eggs
- 1 cup (250ml) water
- 1/2 cup (125ml) vegetable oil
- 190g butter, softened to room temperature
- 1 tablespoon milk
Filling and Decoration
- 200g dark chocolate (at least 70% cocoa solids), finely chopped
- 350ml double cream
- 2 tablespoons cocoa powder
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Grease a 26cm x 38cm or 23cm x 33cm baking pan and line the base and sides with baking paper.
- Mix the cake mix, eggs, water and oil in a large bowl with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes (do not eat batter as it contains raw eggs).
- Pour the cake batter into the prepared pan and gently level the surface. Bake for 20-25 minutes or until just firm to the touch and a skewer inserted into the centre of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack and leave to cool completely.
- Meanwhile, make the truffle mixture. Place the chopped chocolate in a heatproof bowl. Pour 150ml of the cream into a saucepan and heat until almost boiling. Pour the hot cream over the chocolate, leave for 5 minutes then stir until you have a smooth glossy mixture. Leave to cool for 30 minutes, then chill in the refrigerator for 10 minutes, until thick but still spreadable.
- Place the chocolate cake on a large chopping board, peel off the baking paper and slice the cake widthways into four even-sized strips. Pour the rest of the cream into a medium mixing bowl and whip until holding firm peaks.
- Spread half the whipped cream over one strip of chocolate cake with a small palette knife, almost to the edge. Top with a second strip of cake. Gently spread half the chocolate truffle mixture over the top of the second cake strip. Top with the third cake strip and spread over the rest of the whipped cream. Gently press the last cake strip on top. Cover loosely with cling wrap and chill in the refrigerator for 30 minutes.
- Use a teaspoon to drop the remaining truffle mixture into 12 small mounds onto a baking tray lined with baking paper. Chill in the refrigerator for 30 minutes or until firm.
- Beat the 3/4 cup softened butter in a medium bowl with an electric mixer on high speed for 3-5 minutes or until butter is pale and creamy. Reduce speed to medium, gradually add Gluten Free Chocolate Buttercream Frosting Mix (from the cake mix box) 1 tablespoon at a time. Continue mixing until well combined. Add the milk and beat on high for a further minute.
- Using a palette knife, gently spread a thin layer of the chocolate frosting over the sides of the layered cake to seal in the crumbs (don’t worry if some of the cream or truffle mixture mixes into the frosting). Return the cake to the refrigerator for about 30 minutes. Spread the rest of the frosting over the sides and top of the cake, smoothing it with the palette knife.
- To make the truffles, sift the cocoa powder onto a flat plate. Briefly roll each mound of the chilled truffle mixture into a ball between the palms of your clean cold hands, then roll in cocoa powder to coat.
- Arrange the truffles in a line along the top of the cake. Chill in the refrigerator until ready to serve.
- This gateau will keep in the refrigerator for 2 to 3 days. Allow to stand at room temperature for about 30 minutes before serving.
- If you have time, make the chocolate cake a day in advance and wrap in foil or cling wrap overnight. It will be easier to slice than a freshly baked cake.
- Make this cake extra special by adding edible gluten free gold leaf to the decoration. Use the tip of a fine paintbrush to dot edible gluten free gold leaf around the truffles.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.