Here’s the thing. I absolutely understand why people aren’t into Valentine’s Day. I do. There’s pressure and expectation, and everything is expensive and I hate roses.
Going out for dinner is insane. I saw an ad for a restaurant in the city that was charging $90 a head, with a shared set entree and dessert, a main course. Not even a glass of wine. I’m sorry, you’re going to charge me $90 and I don’t even get to choose my own dessert?! Bollocks to that.
If I’m honest though, I’m a complete and utter hopeless romantic. I like the idea of celebrating love. Yes, you should do it every day, but we don’t. Life kind of gets in the way of that. So it’s nice to have a day where you go to the special effort of taking care of your loved one.
For those of you who remain footloose and fancy free, fear not. There’s Galentine’s Day. An invention of my spirit animal, Leslie Knope, you can celebrate the most important person in your life (being you, duh) with breakfast food, which, let’s be honest, is the best kind of food. Except for this cake, of course.
You can get all aphrodisiac like on V-Day, of course. But cut to the chase, no one hates chocolate, and everyone loves cake. This, I believe, is the ultimate chocolate cake. It’s not for the faint-hearted, but it is incredible.
Chocolate truffle cake with chestnut cream and ganache
From Delicious Magazine
2 cups (500ml) milk
250g unsalted butter, chopped
300g dark chocolate, roughly chopped
300ml thickened cream
1 vanilla bean, split, seeds scraped
1 3/4 cups (385g) caster sugar
2 3/4 cups (410g) plain flour
1 tablespoon cocoa powder
1 teaspoon baking powder
50g dark chocolate, roughly chopped
300g unsweetened chestnut puree
75g softened unsalted butter, chopped
1 1/3 cups (200g) pure icing sugar, sifted
Preheat oven to 160°C. Grease and line two cake tins.
In a saucepan over medium low heat, stir together the milk, 225g butter, 200g chocolate and 125ml cream, until the chocolate melts and is combines. Leave to cool.
Beat together the eggs, vanilla and sugar in a large bowl with electric beaters until the mixture is thick and pale.
Mix in the chocolate mixture, then add the dry ingredients and mix until combined.
Evenly divide the batter between cake tins and bake for 45 minutes or until a skewer comes out clean. Leave to cool in the pans for 15 minutes, then on a wire rack.
To make the chestnut cream, melt 50g of chocolate gently in the microwave or in a pan over simmering water. Remover from the heat and leave to cool slightly. In a medium bowl, beat the chestnut cream until creamy, the add the butter and icing sugar, and beat again until light and fluffy. Fold in the melted chocolate.
To make the ganache, place the 175ml of cream in a saucepan over low heat. Bring it to an almost-boil, then pour over the last 100g chocolate, and leave to melt. Add the last 25g of butter, stirring until combined and glossy. Leave to cool for 5 minutes, so it thickens a little bit.
Spread the chestnut cream over one of the cakes, leaving a little border to allow for smooshing. Place the second cake on top, then pour the ganache over the top, allowing it to artfully run down the sides. It’s rustic. go with it.
P.S. Chestnut puree can be found at Fresh Provisions, some IGAs, and the David Jones food court in the CBD (which is where I bought mine – admittedly, it was sweetened, but still awesome).