Tempting Chocolate Truffle Cake

  • For the Lyle’s Golden Syrup<span class="trademark">&reg;</span> truffles
  • 250g dark chocolate 70% cocoa, broken into pieces
  • 120ml double cream
  • 40g unsalted butter, cubed
  • 2 tbsp Lyle’s Golden Syrup®
  • 1 level tbsp Tate & Lyle® Fairtrade Icing Sugar
  • 1 level tbsp cocoa powder
  • 20g toasted chopped hazelnuts
  • For the chocolate fudge cake
  • 75g cocoa
  • 9 tbsp boiling water
  • 150g unsalted butter, softened
  • 110g Lyle’s Golden Syrup®
  • 315g Tate & Lyle® Fairtrade Golden Caster Sugar
  • 4 large eggs, at room temperature
  • 75ml milk
  • 250g plain flour, sifted
  • 1½ rounded tsp baking powder
  • For the icing & decoration
  • 55g unsalted butter, softened
  • 110g (4oz) Tate & Lyle® Fairtrade Icing Sugar
  • 40g cocoa
  • 40g Lyle’s Golden Syrup®
  • 1½ tbsp milk
  • 60g toasted chopped hazelnuts

1. Grease a 20cm (8”) deep cake tin, and line the base with greaseproof paper.

2. Make the truffles first as they need time to harden.

3. Set a heatproof bowl over a small saucepan of boiling water making sure the bowl doesn't touch the water. Add the chocolate, cream, butter and Lyle’s Golden Syrup® and stir occasionally with a spoon for 4-5 minutes or until melted, well combined and glossy.

4. Pour into another bowl leave to cool and set for 3-4 hours.

5. Preheat the oven to 180°C, Fan 160°C, 350°F, Gas 4.

6. For the cake, in a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup®, Tate & Lyle® Golden Caster Sugar, eggs and milk and beat well.

7. Sift over the flour and baking powder and mix well to make a thick batter.

8. Spoon the mixture into the cake tin and bake on the middle shelf of the oven for 1 hour 10 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes. Loosely cover with a double layer of foil after 45 minutes to stop the top from over-browning.

9. Using a melon baller dip it into a bowl of hot water and scoop the chocolate truffle mixture into 30 balls, dipping the baller in the water each time. Place on a greaseproof-lined tray.

10. If you don’t have a melon baller use a teaspoon instead and quickly roll into balls. Spoon the Tate & Lyle® Fairtrade Icing Sugar, the cocoa powder and the hazelnuts into 3 separate small bowls. Roll 10 of the truffles in each of the different mixtures to coat.

11. Remove the cake from the oven, leave to cool for 10 minutes, then turn out onto a wire rack and discard the greaseproof. When it’s completely cold trim the top if it’s peaked too much to level it off and turn upside down so the neat bottom is on the top.

12. Make the icing next. Put the butter in a large mixing bowl, add the Tate & Lyle® Fairtrade Icing Sugar, the cocoa and then add the Lyle’s Golden Syrup®.

13. Using an electric beater, slowly mix then increase the speed until smooth, add the milk and mix again until soft.

14. Transfer to a cake board or plate. Use a palette knife to spread some of the icing over the sides - there is no need to be neat - and then coat with the hazelnuts. Use the rest of the icing for the top.

15. Arrange the truffles decoratively on top of the cake and serve.

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