You know how it is when you're craving chocolate, nothing else will do. Also, we had 2 boxes of these chocolate bonbons filled with white chocolate or caramel or hazelnut and I knew I had to feature them on a cake !
Here's the recipe :
Preheat oven to 350 degrees F/ 175 degrees C. Line round baking pans with parchment paper.
Melt chocolate with a couple of tablespoons of butter. In a bowl, cream remaining butter and sugar, add eggs one by one and mix about 2 minutes. Add the other wet ingredients, then the dry ingredients, mixing until smooth. Pour batter into pans and bake about 25-30 minutes or until the middle is firm, or test that a pick comes out clean. After 15 minutes of cooling, remove from pans and remove parchment paper. Continue to cool on a rack.
For the cream cheese frosting, whip cream until it forms soft peaks. In a separate bowl, whip the cream cheese until softened and creamy with confectioners sugar, then fold in whipped cream.
For the chocolate cream, melt chocolate with a tablespoon of cream in the microwave or over stove, add remaining cream and stir until well mixed.
Once cakes are at room temperature, place one disk face down on a serving dish. Brush a bit of coffee liquid (1/2 teaspoon instant coffee dissolved in 1/4 cup of hot water with 1 teaspoon sugar, cooled to room temperature) on cake. Once absorbed, pipe a thick layer of cream or spread a layer with a spatula. Add second disk layer, right side up, pipe or decorate with cream, drizzle with melted chocolate, then decorate with chocolates, bonbons, candies or sprinkles.
Enjoy, everyone!
