Chocolate Truffle Cake

Last week was Hubby's Birthday, and he LOVES chocolate! I've had this recipe for a few years and finally remembered to make it on his Birthday.  I wish I started making it earlier, it's nummy, chocolaty and rich but not overly so, it also takes a bit of extra work, but since I like to make Birthdays special, it is worth it once a year. Hope you enjoy;)

 

Chocolate Truffle Cake

2 1/2 c. milk
1 c. butter, cubed
8 ounces semisweet chocolate, chopped (I used chocolate chips)
3 eggs
2 tsp. vanilla
2 2/3 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt

Filling:
6 Tbsp. butter, cubed
4 ounces bittersweet chocolate, chopped
3 c. icing sugar
1/2 c. heavy whipping cream

Ganache:
10 ounces semisweet chocolate, chopped (once again, choc. chips)
2/3 c. heavy whipping cream

In large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from heat; let stand for 10 minutes.
In large bowl, beat eggs and vanilla, stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture. Transfer to 3 greased 9-inch round baking pans. Bake at 325 for 25-30 minutes. Cool for 10 minutes before removing from pans, let cool completely on wire racks before icing.
For filling, in a saucepan, melt butter and chocolate. Stir in icing sugar and cream until smooth.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk till smooth. Cool, stirring occasionally, until ganache is spreading consistency. (This took a really long time for me so next time I think I will make this step when I make the cakes and let it sit on the counter).
Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in fridge.