Chocolate Truffle Pirouette Cake
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
Chocolate Truffle Pirouette Cake
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
~ 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
Other recipes you might enjoy:
32 Comments
Jessica Barrett
How far in advance can this be made? I’ve never made mousse before. Will it collapse?
Del's cooking twist
I am completely in love with this cake. Love everything with chocolate and this one is a masterpiece!!
SUSAN ventre
Made for Christmas Eve, made 12 inch spring pan, used conc coffe instead . Kept in spring form pan good idea, I’m no baker, so many would not believe I made this, very big hit thank you. They argue over who could take left overs home.
libby
Yay for you!! This is definitely one of those show stopper recipes. Glad your family enjoyed it so much.
Betsy @ Desserts Required
I saw this post on 365 Days of Baking and had to check it out. This is brilliant!! I love the dam you built….most definitely my kind of construction!
libby
Thank you Betsey and welcome!! Today I’m constructing cookie platters. It’s a tough job but I’ll gladly do it :)
Angela Diesner
I agree with the first comment leave in the springform pan until ready to serve that way you dont have to worry about the Ganache running out. I have been racking my brain on what to make for the girls at work as individual gifts. I think Im just going to make them the cake for all to share. Thank you for a great recipe.
libby
I can tell you that the girls in my office went googoo over this, they will love it. And I am definitely going to try keeping the springform on during the layering. If the edges stick, the cookies will cover. Great suggestions.
Christina
Thank you! I am going to make this for my daughter’s birthday. Though I think I’ll leave it in the springform pan until it’s time to serve. I can add the Pirouette cookies just before serving.
libby
Love that suggestion! Hope your daughter loves it, it’s definitely worthy of a celebration.
Jessica Murray
The cake sounds and looks delicious, but I’ve got to ask…..3 TABLESPOONS of vanilla?!?! Is that right?? That sounds as if it would be extremely strong with vanilla.
libby
Hi Jessica. Yes, 3 Tablespoons of vanilla and no there wasn’t a strong vanilla flavor. It’s rich and chocolately :)
Jessica Murray
Thank you! I’ll be making this for New Year’s Eve. This ought to knock the socks off of everyone!!
libby
Indeed. You’ll be a hit!
Nettie
Libby! I am in love with your cake and can’t wait to try it!! You did an amazing job as Cake #1!! You have started off the party of 12 days of Cake with an explosion of yumminess!! Nettie
libby
You’re awesome Nettie. Sure know how to make a girl’s day. Looking forward to our cakefest!! xo Libby
Jayne
‘ Oh God ‘
libby
Oh thanks Jayne.
Lorinda - The Rowdy Baker
Genius, Libby. Sheer genius!!! This is a complete work of art – and I want to lick the computer monitor.
Off to the store for some more chocolate……
libby
Thank you so much Lorinda. Monitor licking is a true compliment. xo
Karen @ Baking In A Tornado
This cake is gorgeous. I can’t wait to try it. My chocoholic family will be thrilled.
libby
My chocoholic family was a bit smitten with it themselves ;) Thank you Karen. xo
Cindy ~Hun... What's for Dinner?
OMG, I’m totally drooling! This is like heaven on a plate for me. The perfect cake! Awesome job Libby!
libby
Awe thanks Cindy!! This is a cake of happiness that’s for sure. xo
Becca from It's Yummi!
I honestly can’t find accurate words tip describe my love for you and this cake, Libby! You’re fearless ambition and determination to create masterpieces like this one have me awestruck.
I love you!
libby
Love you too dear Becca. Let’s just say I’m usally game for a challenge. This one just happened to turn out pretty special. xo my friend.