Meghan McGarry, aka Buttercream Blondie, is a friend and a pastry chef & cake artist who glams up desserts one recipe at a time. When I met Meghan we immediately blonded (oops, bonded!) over our shared love for baking and desserts. I thought there was no one better suited to create a dreamy dessert in homage to Valentine's Day. So with great fanfare and roll of drums I give you Buttercream Blondi's guest post for Valentine's Day!
Chocolate & Passion Fruit Truffle Cake
When I met Hillary over the summer at TECHmunch, a food blogging conference, we instantly hit it off. Within five minutes of chatting with her, I learned she has quite the sweet tooth. I was honored when she asked me to guest post, and I wanted to come up with a dessert that reminded me of her, classic with a touch of flair.
I quickly learned from reading Hillary’s blog that she has a thing for good chocolate. I started out making my chocolate truffle cake.
This cake is a staple in my kitchen, and is always a crowd pleaser. It only requires a few ingredients, and the emphasis is definitely on the chocolate. I use a good quality dark chocolate for this cake, but you can also use a semisweet if you prefer. While this cake is bold in flavor, it maintains a light, silky texture that is key for me in any chocolate dessert.
To make this dessert even more decadent, I made a chocolate truffle filling with milk chocolate and passion fruit puree. I figured I could go all out, being this is a guest post, and it is Valentine’s Day. The more chocolate, the better, right?
This truffle filling makes the dessert for me. Aside from the fact that passion fruit is one of my weaknesses, it adds a bright pop of flavor to this cake that takes it over the top. I used milk chocolate to balance out the tartness of the passion fruit puree. You can definitely substitute another fruit puree here such as raspberry, but I highly recommend trying passion fruit if you can get your hands on some.
The combination of the two different chocolates, the slightly different textures, and the pop of passion fruit create a very satisfying dessert. I finished the cake with some chocolate hearts that I brushed with gold luster dust to give it that little touch of sparkle! Thank you Hillary for inviting me to share this, and I hope you all enjoy it!
Dark Chocolate Cake
- 4 eggs
- ½ teaspoon salt
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier
- 8 ounces good quality dark chocolate
- 4 ounces (1 stick) unsalted butter
Preheat oven to 325 degrees.
- Melt chocolate and butter together over a double boiler.
- Beat the eggs and sugar with the whip attachment until light and thickened. This will take about 8-10 minutes.
- Add the vanilla extract and Grand Marnier to the egg mixture.
- Fold in the melted chocolate/butter mixture.
- Pour batter into a prepared 9” springform pan. I wrapped the springform pan in a layer of plastic wrap and then aluminum foil. Place pan in a roasting pan & fill half way with hot water. Bake at 325 degrees for 35-40 minutes.
Passion Fruit Truffle
- 4 & ½ ounces milk chocolate
- ¼ cup passion fruit puree
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- Bring heavy cream, fruit puree, and butter to a boil.
- Pour over chopped milk chocolate and stir to combine.
- At this point you can put the truffle topping in the fridge and pipe it on the cake the next day or you can pour it on the cake once it is cooled. Just make sure you leave the cake in the springform pan.