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Chocolate Terrine Cake: Decadent Chocolate Cake with Rich Chocolate Terrine and Ganache Recipe

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3.8 from 76 reviews

  • Author: admin
  • Total Time: 7 hours 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Chocolate Terrine Cake is a luscious and decadent dessert combining rich, smooth chocolate terrine slices with moist chocolate cake layers and a glossy chocolate ganache. Perfect for chocolate lovers, this elegant cake is chilled for hours to set and is beautifully garnished with fresh raspberries, chocolate shavings, and powdered sugar for a stunning presentation.

Ingredients

Scale

Chocolate Terrine

  • 1 pound (450g) bittersweet chocolate (70% cacao), finely chopped
  • 1 cup (2 sticks or 226g) unsalted butter, cut into cubes
  • 6 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Cake Layers

  • 1 1/2 cups (192g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (360ml) buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

Chocolate Ganache

  • 1 cup (240ml) heavy cream
  • 12 ounces (340g) semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened

Garnishes (Optional)

  • Fresh raspberries
  • Chocolate shavings
  • Powdered sugar

Instructions

  1. Preparing the Chocolate Terrine: Melt bittersweet chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly. Separate eggs, placing yolks and whites in separate bowls.
  2. Whisk Egg Yolks and Sugar: Add half the granulated sugar (100g) to yolks and whisk vigorously until pale and thickened, about 3-5 minutes. Gradually pour in cooled chocolate mixture, whisking continuously to combine. Sift cocoa powder and stir in vanilla extract.
  3. Whip Egg Whites: Add a pinch of salt to egg whites and beat with an electric mixer until soft peaks form. Gradually add remaining sugar (100g) and beat until stiff, glossy peaks appear.
  4. Fold Egg Whites into Chocolate Mixture: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the rest in two additions, careful to keep the mixture airy.
  5. Prepare and Fill Terrine Mold: Line a 9×5 inch loaf pan with plastic wrap, leaving overhang. Pour in the chocolate terrine batter, spread evenly, and tap to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
  6. Prepare Chocolate Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  7. Combine Wet Ingredients: In another bowl, whisk sugar, vegetable oil, buttermilk, eggs, and vanilla extract until well blended.
  8. Combine Batter and Add Water: Add wet ingredients to dry ingredients, mixing on low until just combined. Carefully stir in boiling water until smooth. Batter will be thin.
  9. Bake the Cake Layers: Divide batter evenly between pans and bake for 30-35 minutes until a skewer inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely. Level tops if desired.
  10. Make the Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until just simmering. Place chopped semi-sweet chocolate in a heatproof bowl and pour hot cream over it. Let sit 1 minute, then stir until smooth. Add softened butter and stir until incorporated. Cool 15-20 minutes until spreadable.
  11. Assemble the Cake: Lift chocolate terrine from mold using plastic wrap. Cut into 1/2-inch thick slices (8-10 slices). Place one chocolate cake layer on serving plate and spread ganache over it. Arrange terrine slices evenly atop ganache, slightly overlapping. Add second cake layer on top.
  12. Frost the Cake: Use remaining ganache to frost entire cake, smoothing or texturing as preferred. Chill for 30 minutes if a firmer ganache is desired.
  13. Garnish and Serve: Decorate with fresh raspberries, chocolate shavings, and a dusting of powdered sugar. Slice and serve the rich, moist, and decadent Chocolate Terrine Cake.

Notes

  • Ensure eggs whites are free of yolk to achieve proper peaks.
  • Do not overmix cake batter to avoid toughness.
  • Let ganache cool sufficiently to prevent it from running off the cake.
  • Chilling the cake enhances ganache firmness and flavor melding.
  • Use a serrated knife to level cakes evenly for best assembly.
  • The terrine can be made a day ahead and refrigerated to save time.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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Find it online: https://falafelsrecipe.com/chocolate-terrine-cake-decadent-chocolate-cake-with-rich-chocolate-terrine-and-ganache-recipe/