Chocolate Truffle Pirouette Cake.

I’m so excited to share that I am one of 12 bloggers who have joined together to deliver you the “12 Cakes of December.”  We’ve got a fantastic line-up, so be sure to check back daily as I add links to each new cake.

Adventures in Chocolate continues.  If there’s one thing I can count on it’s the happy faces I see when I Share the Love in the form of chocolate.  I’ve been asking friends & family for recipe inspiration.  My friend Kim (lovingly referred to as Keemy), sent me the recipe link for this cake.  I will be forever grateful.

We start with a brownie crust.  Yes, I said brownie crust.  Brilliant if you ask me.  A brownie crust baked in a springform pan.  I happen to love Betty Crocker’s Triple Chunk Brownie Mix.  Feel free to make from scratch or use your preferred mix.

Next comes a layer of chocolate ganache.  I call this the chocolate lava layer.  If there’s one tricky element to this cake it’s keeping the lava from overflowing.  I found letting the ganache cool a bit before spreading made it nice and thick.  Once the layer of ganache is set, whipped cream is folded into the remaining ganache, creating a third lighter mousse-like layer.  Are you beginning to see why this cake is so special.

As I was assembling this cake, the laws of construction came rushing to mind.  I was trying so hard to control the flow of lava when it hit me….build a dam silly.  So I quickly began forming the wall of Pirouettes.  I dipped each piece in a little mousse and then stuck it to the side of the cake.  For safe measure, I tied a piece of butcher’s twine around the wall to keep everything in place while it chilled.

How gorgeous is this Chocolate Truffle Pirouette Cake?  Not only is she quite photogenic, but she’s incredibly tasty!!

Once pictured I delivered her to my work family.  You see, we’re building a great big addition onto our warehouse and we’ve got the hardest working construction crew working so diligently to stay ahead of the winter weather.  It was the least we could do to show how much we appreciate them.

This cake has been contractor approved!  AND has been given the 12 Cakes of December stamp of approval! We wish you the happiest of all holiday greetings.

xo Libby

Print

Chocolate Truffle Pirouette Cake

This is a show stopper cake that can be made ahead with very little hands on cooking time.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 16

Author adapted from Taste of Home

Ingredients

• 1 box chocolate brownie mix prepared according to package instructions (I used Betty Crocker Triple Chunk Chocolate)
• 18 ounces semi-sweet chocolate chips or baking bars
• 2 cups heavy cream divided
• 6 Tbl. butter cubed
• 1 Tbl. instant coffee granules
• 3 Tbl. vanilla extract
• 18 to 20 Pirouette cookies cut in thirds (about 1 1/2-inch pieces)

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch springform pan.
• Prepare brownie mix according to package instructions. Spread into prepared pan, place on baking sheet and bake for 25-30 minutes or until toothpick comes out clean. Cool completely on wire rack.
• Place semi-sweet chocolate in a food processor; cover and process until finely chopped. Transfer to a microwave safe bowl, add 1 cup cream, butter, and coffee granules. Microwave on high for 1 minute. Stir and microwave another minute. Remove from microwave, stir in vanilla and continue to stir until smooth. Remove 1/4 cup of chocolate and reserve for garnish. Allow remaining ganache mixture to come up to room temperature, stirring occasionally. The ganache will thicken slightly making it easier to work with.
• Remove sides from springform pan. Place brownie bottom on cake plate or serving platter. Spread half ganache onto the brownie. Begin in the center and slowly work it towards the sides.
• In a small bowl, beat remaining 1 cup of cream until soft peaks form; fold into remaining ganache. Spread mousse layer over ganache. Again, add slowly beginning in the middle and spread gently. Reserve a little to dip cookie sides into.
• Gently dip cookies into remaining mousse and press against sides of cake. I tied a piece of butcher’s string around the outside of the cookies to keep them in place until the cake chilled.
• Put reserved ganache into a pastry bag and pipe onto top of cake. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Notes

This recipe requires 30 minutes of prep. time, 30 minutes of cooking time, and at least 4 hours to chill it completely, preferably overnight.

~ 12 Cakes of December Line Up ~

December 1st ~ Libby ~ Lemony Thyme
Chocolate Truffle Pirouette Cake

December 2nd ~ Lysska ~ Cooking from a SAHM
Strawberry N Cream Cake with Tea Berries

December 3rd ~ Nettie ~ Moore or Less Cooking
Coconut Tres Leches Cake

December 4th ~ Lynne ~ 365 Days of Baking & More
S’mores Cake

December 5th ~ Becca ~ Cooking with Chef Bec ~ It’s Yummi
Pomegranate Lime Bundt Cake

December 6th ~ Lorinda ~ The Rowdy Baker
Brownie Bombe ~ Ice Cream Cake

December 7th ~ Cindy ~ Hun…What’s for Dinner?
Chocolate Roll with Candy Cane Whipped Cream

December 8th ~ Joan ~ Chocolate, Chocolate and more
Eggnog Pound Cake

December 9th ~ Abby ~ Manila Spoon

December 10th ~ Karen ~ Baking in a Tornado

December 11th ~ Amy ~ Crumbs in my Mustachio

December 12th ~ Cydnee ~ Tampa Cake Girl

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