Food and Recipes Desserts Cakes Rudolph's Chocolate Truffle Cake 5.0 (1) 1 Review This cake is so decadent you might think it's Rudolph's revenge. It pairs perfectly with Vixon's Vices (coffee and store-bought chocolates). By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Lee Harrelson; Styling: Mindi Shapiro Yield: 12 servings Ingredients 8 (1-ounce) semisweet chocolate squares 2 1/2 cups milk 1 cup butter, softened 3 large eggs 2 teaspoons vanilla extract 2 2/3 cups all-purpose flour 2 cups sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt Chocolate Truffle Filling, divided 10 (1-ounce) semisweet chocolate squares, coarsely chopped 1/2 cup plus 2 tablespoons whipping cream 1 to 2 (1-ounce) semisweet chocolate squares, finely grated Directions Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes). Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth. Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks. Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer. Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes). Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining 1/2 cup Chocolate Truffle Filling. Sprinkle finely grated semisweet chocolate evenly over top of cake. Rate it Print