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Chocolate Celebration Cake

Chocolate Celebration Cake recipe

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Just looking at this picture says it all!!!!
Time Preperation:1:00 | Cooking: 1:45
Serves: 8-10

This chocolate cake tastes as good as it looks. It is a little time consuming to make but the effort is worth it. Try this chocolate cake this weekend and impress your friends.


250g butter, chopped
200g dark eating chocolate, chopped coarsely
375ml water
2 eggs
2 teaspoons vanilla extract
2 cups(440g)caster sugar
3/4 cup (110g) self-raising flour
1 1/4 cups (185g) plain flour
1/4 cup (25g) cocoa powder
50g white eating chocolate, melted

White Chocolate Custard
180ml milk
1 vanilla bean
2 egg yolks
1 1/2 teaspoons gelatine
2 tablespoons water
130g white eating chocolate, melted
1/3 cup (80ml) thickened cream

Chocolate Truffles
75g dark eating chocolate
125ml thickened cream

Chocolate Ganache
200g dark eating chocolate, chopped coarsely
1/3 cup (80ml) thickened cream


Preheat oven to moderately slow. Grease deep 22cm round cake pan; line base and side with baking paper.

Stir butter, dark chocolate and the water in medium saucepan over low heat until smooth. Transfer mixture to large bowl then allow to cool for 10 minutes.

Meanwhile, beat eggs, extract and sugar in small bowl with electric mixer until thick and creamy then stir into chocolate mixture.

Stir in sifted dry ingredients; pour batter into prepared pan.

Bake, uncovered, in moderately slow oven about 1 3/4 hours.

Allow cake to stand in pan for 10 minutes then turn cake onto wire rack to cool. Enclose cake with plastic wrap and refrigerate for 3 hours or overnight.

Split cake horizontally about a third of the way from the top. Place bottom two-thirds of cake on serving plate then using a small teaspoon or melon bailer, scoop about 14 deep holes (at equal distances apart and not through to bottom of cake) out of cake, reserving 1 1/4 cups of scooped-out cake pieces for truffles,

Make white chocolate custard and pour immediately into holes in cake.
Replace top of cake, cover and refrigerate for 2 hours

Meanwhile, make truffles then chocolate ganache.
Spread chocolate ganache over cake and decorate with truffles. Drizzle truffles with white chocolate and refrigerate for 1 hour before serving.

White Chocolate Custard
Place milk in small saucepan.

Split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod and bring to a boil.

Cool 10 minutes then discard pod.

Whisk in egg yolks then transfer mixture to medium heatproof bowl.

Place milk mixture over medium saucepan of simmering water, stir over heat about 10 minutes or until mixture thickens slightly and coats the back of a spoon.

Sprinkle gelatine over the water in small heatproof jug and stand jug in same saucepan of simmering water. Stir until gelatine dissolves. Stir gelatine mixture into milk mixture, cover and allow to cool for 5 minutes.

Add chocolate and cream and stir until smooth,

Chocolate Truffles
Stir chocolate and cream in small saucepan over low heat until smooth.

Stir in reserved scooped-out cake, cover; refrigerate until firm. Roll level teaspoons of the mixture into balls, place on trays, cover; refrigerate until firm.

Chocolate Ganache
Stir ingredients in small saucepan over low heat until smooth.

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