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Cappuccino Truffle Cake

Once you've learnt how to make your own cappuccino truffles, you might never come the kitchen again. Of course, if you don't have time to make your own you can always use bought chocolates. Fruit cakes are not suitable for this recipe.


Cappuccino Truffle Cake
Cappuccino Truffle Cake
Coffee Buttercream
170 ml (5½ fl oz) cream
300 g (10 oz) white chocolate buttons (melts)
400 g (13 oz) unsalted butter
160 g (5½ oz) icing sugar
1 tablespoon instant coffee powder
200 g (6½ oz) hazelnuts, roasted and roughly chopped
16 Ferrero Rocher chocolates
cocoa powder, to dust 
Cappuccino Truffles
80 ml (2¾ fl oz) cream
250 g (8 oz) dark chocolate, finely chopped
3 teaspoons Kahlua
2 teaspoons instant coffee powder
200 g (6½ oz) white chocolate buttons (melts) 


two 23 cm (9 inch) square cakes


  1. To make the coffee buttercream, put the cream and chocolate in a small heatproof bowl. Bring a small pan of water to a simmer, remove from the heat and place the bowl over the pan (don't let the bottom of the bowl sit in the water). Stir over the hot water until melted. Beat the butter until light and creamy, then gradually beat in the sugar until thick and white. Beat in the cooled melted chocolate until thick and fluffy. Dissolve the instant coffee in a tablespoon of hot water, allow to cool, then beat into the buttercream.
  2. Cut the domes off the tops of the cakes to give level surfaces. Put one cake on a serving plate or board. Spread with a quarter of the buttercream and sandwich with the other cake. Cover with the remaining buttercream. Press the hazelnuts onto the side of the cake.



  1. To make the truffles, bring the cream to the boil in a small pan, then remove from the heat. Add the dark chocolate and stir until melted. Stir in the Kahlua and coffee. Transfer to a small bowl, cover and refrigerate until cold and thick.
  2. Roll rounded teaspoons of the mixture into balls (you should be able to make 25 truffles). Place on a baking tray lined with baking paper and chill until firm. If the mixture is too soft to roll, drop rounded teaspoons of mixture onto the tray and refrigerate for 15 minutes to firm up before rolling into balls.
  3. Melt the chocolate buttons in a heatproof bowl, cool slightly, then use a spoon and fork to dip and coat the truffles in the chocolate. Place on a clean piece of baking paper and refrigerate for about 15 minutes to set the chocolate.
  4. Pile the truffles and chocolates on top of the cake, using any remaining melted chocolate to hold them in place. Dust with cocoa.

Note: The truffles can be made up to a week in advance and stored in an airtight container in the fridge. The cake can be assembled up to three days in advance and kept in an airtight container in the fridge-let it come back to room temperature before serving.



Main ingredient:
Chocolate, Nuts


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