Chocolate Truffle Cream Cake - with a gluten free option.

Step 1

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Step 2

Pour into 2 greased and floured 8 or 9 inch cake pans.

Step 3

Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

Step 4

In a double boiler, melt the chocolate chips together with ¼ cup of the whipping cream. Stir constantly as you melt the chocolate and don't let it overheat. As soon as the last of the chocolate melts, take it immediately off the heat and let it cool down to lukewarm or cooler.

Step 5

Whip the remaining ¾ cups cream with the icing sugar & vanilla to soft peaks and fold in the melted chocolate by hand.

Step 6

Spread each of the two cooled cake layers evenly with the chocolate truffle cream and refrigerate for an hour or so to let the truffle set before stacking the cakes on a serving plate. Garnish with chocolate dipped strawberries if you like.

Step 7

Wash the strawberries and pat dry them thoroughly with paper towels.

Step 8

Heat the whipping cream in the microwave until it is hot but not boiling.

Step 9

Melt together the chocolate chips and heated whipping cream together over low heat in a small saucepan. Do not overheat this mixture. Stir it constantly and take it just to the point where the chocolate chips melt and the mixture is smooth. Transfer the chocolate mixture to a 1 cup measure for easier dipping.

Step 10

Line a cookie sheet or cutting board with parchment paper or wax paper.

Step 11

Gather the green leaves at the top of the strawberry and hold between your thumb and 2 fingers ad you dip each strawberry into the chocolate.

Step 12

Lay the berries on the parchment paper lined cookie sheet to cool to room temperature. Any leftover chocolate can be drizzled on the cake if you like, before adding the dipped strawberries to finish.