Truffle Cake

METHOD

1. Heat soy milk to scald, pour over chocolate, and immersion blend until incorporated.

2. Add coffee, butter, and oil to chocolate, and immersion blend until incorporated.

3. Pour into a bowl, fold in sifted flour, sugar, cocoa powder and salt until incorporated.

BAKE

• Spray and line the bottom of an 8” cake pan with parchment.

• 325ºF ·  High Fan · 20 minutes until the top of the cake looks dry but the cake tester still has crumbs on it

NOTES

• This cake is best on day one, but it can be frozen.

• You can use organic granulated sugar (no need to process) with no difference in results.

• Careful not to overmix the batter when incorporating the drys.

• Make sure to sift the dry ingredients before folding into the chocolate to avoid lumps.

• If you get butter chunks in the baked cake- you are not using a high enough powered blender.