I LOVE chocolate so for my birthday I thought of this cake. The bottom tier is topped with a much smaller tier that’s meant to be the “pedestal” of the fountain. Both tiers are made from a Sachertorte recipe that I found online (supposedly as close as possible to the original).
The tiers are covered in chocolate ganache. I made an enormous amount of ganache (I used 70% dark chocolate), which I separated into three batches-left one plain vanilla bean, added rum extract to another, and finally cinnamon and spices to the third. The ganache has to be made at least a few days in advance to have time for it to harden, and then form the truffles.
I rolled the vanilla truffles in toasted almond pieces, the rum ones in plain cocoa, and the spiced truffles were rolled in a mixture of cocoa and cinnamon. Then, I made a chocolate bowl (I used the balloon method- be careful -my chocolate was too warm on my first try and one of my balloons burst, chocolate everywhere) and then piped different size swirlies out of more melted chocolate.
I assembled the homemade truffle fountain cake by placing the small tier on top of the bigger one, the chocolate bowl on top of the small tier, and then positioned my truffles in the bowl and around the cake. I put the chocolate swirlies “flowing” out of the chocolate bowl and some on the lower tier as well. I also piped some flowers out of chocolate buttercream.
This homemade truffle fountain cake wasn’t easy- the chocolate pieces are very delicate to work with and it can get very messy, but I must say, it was the most delicious mess I’ve ever made.
Your cake looks amazing and very lovely! Congrats