2 cups semisweet chocolate chips
6 T. butter cubed
4 egg yolks
6 T. powdered sugar
1/4 cup chocolate sprinkles or ground pecans
In a small heavy saucepan over medium- low heat, stir chocolate chips and butter until melted. In a small bowl, beat egg yolks until lemon colored. Gradually stir in the warm chocolate mixture; return all to the pan. Cook over medium heat until mixture reaches 160 degrees. Remove from heat and stir in the powdered sugar until blended. Place 1/2 cup in a small bowl and pour the remaining amount into another bowl for filling. Cover each bowl with a paper towl and let stand for up to 30 minutes until soft set. (This is how the recipe is published. I found that the truffle filling separated into an ugly heap-o-chocolate with a slick of butter around it almost immediately. I almost gave up, but decided to beat in a little milk and see if I could get it to re-homogenize. It worked! Just add a little at a time and beat it until it's about the consistency of fudge. It'll set more as it sits, too. Don't overbeat. If you make this well ahead of the rest of the cake like I did, allow the filling portion to sit out for at least 30 minutes, then beat in a little more milk again until it's spreadable.) For the truffles, roll the 1/2 cup portion into 12 equal balls, then roll in sprinkles or pecans. Refrigerate until ready to use.
1 cup butter, softened
2 1/2 cups guar
1 1/2 t. orange extract
2 1/4 cups flour
1 cup baking cocoa
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 cups water
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in extract. Sift together the dry ingredients in another bowl, and beat in portions of it alternated with ater. Pour into three greased and floured 9 inch round pans. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the ceneter comes out clean. Cool for 10 minutes, then remove from pans and allow to cool completely on a wire rack.
1 cup butter, cubed
1 cup semisweet chocolate chips
1/3 cup milk + 7-8 T. divided (this is the portion that you beat into the truffle filling)
1 t. orange extract
2 3/4 cup sifted powdered sugar
In a microwave safe bowl (glass preferred), combine the butter, chocolate chips and 1/3 cup milk. Microwave until melted. Whisk in extract until smooth. Gradually whisk in sugar. It'll look like chocolate syrup at this point. Place the bowl in a larger bowl filled with ice water, and with a portable mixer, beat on medium speed until stiff peaks form, about 7 minutes.
Place one layer on serving plate, spread with half the truffle filling. Then place the next layer and repeat, and finish with the final layer. Spread the frosting all over the top and sides, reserving enough to pipe the rosettes to set the truffles on with a star tip. To get the sprinkles on the side of the cake, have an assistant hold the cake plate tipped at a slight angle while you hold a spoonful of sprinkles right next to the cake and shake lightly as you go from the top to the bottom. Store in the refrigerator.