Date Truffle Layer Cake
- 6 oz Unsalted butter (softened)
- 1 cup Granulated sugar
- 3 Eggs (beaten)
- 4 oz Semi-sweet chocolate
- 1 cup All-purpose flour
- 2 tbsp Cocoa powder
- 6 California dates (pitted and chopped)
- 1 cup Cream
- 8 oz Sweet chocolate
- 1 cup Cream
- 8 oz White chocolate
- 3 tbsp Date syrup
- 2 tbsp Dark chocolate (grated)
- 3 California dates
Pre-heat oven to 350F.
In a large bowl mix together butter and sugar until smooth and creamy. Add beaten eggs.
Place chocolate in a heat proof bowl and microwave for 80 seconds. Stir the chocolate to melt any lumps.
Wait 2 minutes then add to butter mix and stir to mix well.
Add flour, cocoa powder and dates and stir until just combined.
Pour into a parchment lined springform pan (8” diameter) and bake for 40 minutes or until a toothpick inserted into center comes out clean.
Remove from oven and allow to cool. Do not remove cake from pan.
Whip 1 cup cream until stiff peaks form.
Melt sweet chocolate for 80 seconds in a heat proof bowl in the microwave. Allow to cool for 2 minutes then pour over whipped cream and stir until well combined.
Pour over cooled cake and smooth out with a spatula.
Repeat with white chocolate to create second mousse layer. Pour over sweet chocolate mousse layer and smooth out with a spatula.
Refrigerate cake for at least 30 minutes. When ready to serve, drizzle date syrup over cake and garnish with grated chocolate and dates.