For the table decor, I found some silver and blue Christmas bulb ornaments on clearance at Target, and just filled a hurricane vase with them and added a silver tape candle to the center.
This cake is 2 tiers, with 4 layers of cake and 3 layers of ganache in each tier. It's chocolate to the extreme! I made the cake layers somewhat thin rather than bake fat layers and slice them, I think it's just easier to bake off thinner layers. I also used 2 layers of white and 1 dark ganache on the bottom, and reversed the top, but you can also just use all dark or all white. I served it with coffee, but you might also want to offer milk!
Chocolate Truffle Layer Cakecake slightly changed from Hershey's , Truffle filling from Food and Wine , Buttercream is standard
Dark Chocolate Cake (doubled)2 c. granulated sugar1 3/4 c. all purpose flour3/4 c. dark cocoa powder1 1/2 tsp. baking powder1 tsp. salt1 1/2 tsp. baking soda2 eggs1/2 c. vegetable oil1 c. buttermilk2 tsp. vanilla extract1 c. hot coffee
Preheat oven to 350*Line 2-11" pans and and 2-8" pan with parchment paper.In the bowl of a stand mixer, whisk together eggs, oil, buttermilk and vanilla.Stop the mixer and sift in sugar, flour, cocoa powder, baking powder, salt and baking soda.Turn mixer back on low and mix for 10 seconds, slowly add the hot coffee while the mixer runs.Once all the flour is absorbed, turn mixer off, scape down the sides and turn the mixer back on for another 10 seconds, do not overmix! Pour batter into pans until it is equally distributed.Bake for 25-27 minutes, until puffed and center is set. Cool on a wire rack for 10 minutes, then invert and remove from pan, cooling to room temperature.Repeat process until you have 4 cakes in each of the 2 sizes.
Truffle Ganache:white chocolate:1 lb. white chocolate, chopped3/4 c. plus 2 tbsp. heavy cream2 tbsp. unsalted butterdark chocolate:3/4 c. plus 2 tbsp. heavy cream1 lb. bittersweet chocolate, chopped
In a medium glass bowl over simmering water, melt white chocolate, stirring frequently.In a small saucepan, heat cream and butter until it bubbles at the edges, slowly pour into melted white chocolate, whisking at the same time.Set aside to cool for 1-2 hours, until ganache holds its shape.
Chop dark chocolate and place in a mixing bowl.Heat the cream until it bubbles around the edges, pour directly on chocolate, stir slowly and melt chocolate, whisk as it becomes incorporated, then set aside and cool for 1-2 hours, until ganache holds its shape.
Chocolate Buttercream:1/2 lb. butter, at room temperature8 oz. melted semi-sweet chocolate, melted and cooled2 lbs. confections sugar, sifted1/2 tsp. salt2 tsp. vanilla extract1/4-1/2 c. heavy cream
In the bowl of a stand mixer, cream butter and chocolate.Slowly add half of the confections sugar, then the salt and vanilla extract.If icing is already too thick, add a splash of cream.Add the remaining confectioners sugar, and more cream if necessary.Keep the icing covered well in a cool place until you ice the cake, refrigerate if it will be more than a few hours, then bring to room temperature before using.