Celebration Cake

• 1 cup butter, chopped
• 7 oz dark chocolate, chopped coarsely
• 2 None large eggs
• 2 tsp vanilla extract
• 2 1/4 cups granulated sugar
• 1 cup self-rising flour, sifted
• 1 1/3 cup all-purpose flour, sifted
• 1/4 cup cocoa powder, sifted
• -1 None White Chocolate Custard
• 3/4 cup milk
• 1 None vanilla bean, split lengthwise, seeds scraped out
• 2 None large egg yolks
• 1/2 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
• 4 oz white chocolate, melted
• 1/3 cup heavy cream
• -1 None Chocolate Truffles
• 2.5 oz dark chocolate, chopped
• 1/2 cup heavy cream
• None None Chocolate Ganache
• 16 oz dark chocolate, chopped
• 2 cups heavy cream
• 2 oz white chocolate, melted, to drizzle

1. Preheat oven to 325u0b0F. Grease a deep 8 inch round cake pan and line base and sides with baking paper.
2. Combine butter, dark chocolate and 1 2/3 cups water in a medium saucepan. Stir over low heat until smooth. Remove from heat and let cool for 10 mins.
3. Meanwhile, in a stand mixer, whip eggs, vanilla and sugar until thick and creamy. Stir in chocolate mixture then fold in flour and cocoa powder. Transfer to prepared pan and bake for 1 hour 45 mins. Let cake cool in pan for 10 mins then transfer to a wire rack to cool completely. Wrap cake in plastic wrap and chill for 3 hours or overnight.
4. Cut the top 1/3 off cake, horizontally. Place bottom 2/3 of cake on a serving plate. Using a small teaspoon or melon baller, scoop out 14 deep holes (at equal distances apart and not through to bottom of cake) out of cake, reserving 10.5 oz scooped-out cake pieces for truffles.
5. To make the white chocolate custard, combine milk, vanilla bean pod and vanilla bean seeds in a small saucepan. Bring to a boil then let cool for 10 mins. Strain into a medium heatproof bowl and whisk in egg yolks. Place over a saucepan of simmering water and stir for 10 mins, or until thickened slightly and mixture coats the back of a spoon. Add gelatin and stir until dissolved. Remove from heat and cover surface directly with plastic wrap. Let cool for 5 mins. Add chocolate and cream and stir until smooth. Pour into cake holes. Replace top of cake, cover and chill for 2 hours.
6. To make the chocolate truffles, stir chocolate and cream in a small saucepan over low heat until smooth. Stir in reserved scooped-out cake, cover and chill until firm. Roll level teaspoons of mixture into balls. Arrange on trays, cover and chill until firm.
7. To make the chocolate ganache, place chocolate in a medium bowl. Bring cream to a boil then pour over chocolate. Let stand for 1-2 mins then whisk until smooth. Let cool until thickened then spread over cake. Decorate with truffles then drizzle truffles with white chocolate. Chill for 1 hour before serving.

butter, chocolate, eggs, vanilla, sugar, flour, flour, cocoa powder, white chocolate custard, milk, vanilla bean, egg yolks, powdered gelatin, white chocolate, heavy cream, chocolate truffles, chocolate, heavy cream, chocolate ganache, chocolate, heavy cream, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/36618 (may not work)