Chocolate Truffle Cake
with Chocolate Ganache & Chocolate Modelling Paste

PROJECT COMPLEXITY:

YOU WILL NEED: Chocolate truffle cake Chocolate ganache; Chocolate modelling paste; berries, for decoration

cake Preparation time: 1 hour 45 minutes
chocolate ganache preparation time: 18 minutes chocolate modelling paste preparation time: 20 minutes + overnight setting decorating time: 10 minutes

Prepare the cake by first cutting out a mini cake from the big cake. Then fill this hole with chocolate ganache. On a work surface lightly dusted with icing (confectioners’) sugar, roll out the chocolate modelling paste to be long enough to wrap around the cake and also be 1 cm (½ in) higher than the cake.

Cut one edge of the modelling paste straight and create a gentle scallop shape on the other using a pizza cutter.

Position the modelling paste around the cake with the straight edge flush with the base. Mould the top edge to create a sense of movement.

Decorate the top of the cake with berries and tie string around the middle if you like.

Creating the scalloped edge.

Position so the scalloped edge is above the cake.