Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This isn't just another chocolate cake - it's a luxurious French-inspired masterpiece that combines rich, velvety chocolate with the exotic, golden threads of saffron. Imagine cutting into a moist, deep chocolate cake layered with a silky, aromatic truffle cream that whispers hints of luxury and sophistication. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert experience, this Chocolate Cake with Saffron Truffle Cream is about to become your new obsession.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ teaspoon saffron threads
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients until completely combined and free of lumps.
- In a separate medium bowl, beat eggs until light and fluffy. Add buttermilk, vegetable oil, and vanilla extract. Mix thoroughly until well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently. Slowly add boiling water and mix until the batter is smooth and has a consistent texture.
- Divide the cake batter evenly between the prepared cake pans. Tap pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes. Test cake doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
- For the saffron truffle cream, warm heavy cream in a saucepan. Add saffron threads and let steep for 15 minutes to infuse flavor.
- Strain saffron-infused cream and reheat gently. Pour over chopped dark chocolate and let sit for 2 minutes, then whisk until smooth and glossy.
- Allow chocolate ganache to cool and thicken at room temperature for about 30 minutes until spreadable consistency.
- Once cakes are completely cool, spread saffron truffle cream between layers and over the top and sides of the cake.
- Refrigerate cake for 1 hour to set the cream and enhance flavor melding. Bring to room temperature before serving.
Tips
- Saffron is delicate and expensive, so ensure you're using high-quality threads for the most authentic flavor.
- When mixing the batter, be careful not to overmix - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For the most even baking, rotate your cake pans halfway through the cooking time.
- Allow the saffron to steep in the cream for the full 15 minutes to extract maximum flavor and color.
- When making the ganache, use room temperature chocolate for smoother melting and a glossier finish.
- For clean cake slices, use a hot, clean knife and wipe between cuts.
- The cake tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 60mg
