My big brother turned fifty yesterday, he didn't want a big fuss, just a happy family dinner at a favorite restaurant, I decided that he at least needed to have a big, fussy cake!
I creamed 280gms Butter with 500gms Caster Sugar until it was light and fluffy, 3 teaspoons of Vanilla Essence was added and beaten in along with 4 Eggs (one at a time).
I sifted together, 115gms Self-Raising Flour, 340gms of Plain Flour, 3 Teaspoons Bicarb Soda and 135gms Cocoa, this was folded in alternating with 420mls of Milk. I put the mixture into the prepared tin and put it in the oven for an hour.
The Truffles were made by blitzing 400gms of Madeira Cake into crumbs, adding 3 tablespoons Strawberry Jam, 4 Tablespoons Rum, 4 tablespoons Cream, and 75gms of melted Butter. 350 gms of melted Dark Chocolate was mixed in and then the mixture was chilled in the fridge for about an hour.
I rolled the chilled Truffle mixture into Walnut sized balls and put them back in the fridge for another hour.
One third of the balls were dipped into White Chocolate, one third into Dark Chocolate and the remaining third into Milk Chocolate, they all went back into the fridge until they were set.
I piled the Truffles on top of the cake using a bit of melted chocolate to stick them on, and there you have it, one very Big, Fussy, Very Chocolatey, Birthday Cake!
This month’s Blog Hop event, Death By Chocolate, is being hosted by Christina! The Hungry Australian We hope you this fun exploration of Death By Chocolate desserts. Check out all of the other delicious Death by Chocolate submissions below.