Chocolate Truffle Cake Recipes

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EASTER CHOCOLATE TRUFFLE CAKE



Easter chocolate truffle cake image

More child-friendly than a simnel cake, this Easter extravagance is made with chocolate and truffles instead of marzipan

Provided by Jo Pratt

Categories     Dessert, Treat

Time 1h25m

Number Of Ingredients 17

150ml sunflower oil or groundnut oil, plus extra for greasing
175g self-raising flour , plus extra for dusting
4 tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
140g golden caster sugar
2 tbsp golden syrup
2 eggs
150ml full-fat milk
125ml double cream
1 tbsp soft butter
140g dark chocolate (about 70% cocoa solids)
4 tbsp raspberry jam or apricot jam
100g milk chocolate , broken into chunks
1 tsp soft butter
50g digestive biscuits
2-3 tbsp coloured or chocolate sprinkles

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.
  • Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.
  • Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.
  • For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.
  • Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.

Nutrition Facts : Calories 478 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

This is a very rich moist chocolate cake. I have made it many times. It is the last birthday cake my father requested before he passed away in 1999. I think it is a Bakers Chocolate recipe

Provided by conniecooks

Categories     Dessert

Time 1h30m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11

6 (1 ounce) semi-sweet chocolate baking squares
3/4 cup butter
2/3 cup granulated sugar
4 egg yolks
1/3 cup all-purpose flour
4 egg whites
2 tablespoons granulated sugar
4 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons butter
2 tablespoons water
1 (1 ounce) semi-sweet chocolate baking square

Steps:

  • Melt chocolate with butter.
  • Cool.
  • Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured.
  • Add Chocolate mixture and flour. blend well.
  • Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form.
  • Fold Chocolate mixture into egg whites. Blend well.
  • Pour into greased and floured 9" springform pan.
  • Bake at 375 for 35 - 40 minute.
  • Cake will be moist in centre.
  • Cool.
  • Cake will fall in centre.
  • Glaze:.
  • Melt chocolate with butter and water.
  • Blend until smooth.
  • Spread over cake.
  • Garnish:.
  • Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Steps:

  • In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional

Steps:

  • For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
  • Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
  • Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional

Steps:

  • TRUFFLES: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • CAKE: Position the rack in the center of the oven and preheat to 350 degrees F. Butter or coat 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups with vegetable spray, Line bottoms with rounds of waxed paper.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
  • Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
  • Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

If you are craving chocolate, look no further! This cake is the ultimate in decadence and takes so few ingredients. It's dense, fudge-like and the ganache is delicious. I like to garnish it with some fresh raspberries. This recipe comes from a cookbook called, "Beyond Parsley". Enjoy! Note: time does not include refrigeration.

Provided by LifeIsGood

Categories     Dessert

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 6

8 ounces dark chocolate or 8 ounces semisweet chocolate
1 cup unsalted butter, room temperature
1 1/2 cups sugar
5 eggs, beaten until foamy
12 ounces semisweet chocolate
1 cup heavy cream

Steps:

  • Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
  • Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
  • Add sugar and beat it for about a minute, using the whisk.
  • Add eggs and continue beating with the whisk until fully incorporated.
  • Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
  • Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
  • Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
  • Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
  • Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
  • Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.

Nutrition Facts : Calories 570.6, Fat 49.7, SaturatedFat 30.4, Cholesterol 145.3, Sodium 51, Carbohydrate 40, Fiber 8, Sugar 25.5, Protein 9.4

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Walnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch cake

Number Of Ingredients 19

For base
1/2 stick (1/4 cup) unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup finely chopped walnuts
1 large egg
2 teaspoons vanilla
For filling
1 1/2 cups walnuts
1/2 stick (1/4 cup) unsalted butter
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice
For ganache
1 1/4 cups heavy cream
1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate

Steps:

  • Preheat oven to 350°F and butter a 9-inch springform pan.
  • Make base:
  • In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
  • Make filling:
  • Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
  • Make ganache:
  • In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
  • Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
  • Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

I found this recipe in a Better Homes and Gardens cookbook. It says "Just a sliver of this chocolate dessert will satisfy - it is ultra-rich". Oh so true! It is just like sinking your teeth into a chocolate truffle. I searched Recipezaar's other recipes for Chocolate Truffle Cake and this one is different.

Provided by I_luv_sweets

Categories     Dessert

Time 1h15m

Yield 1 9-inch cake, 16 serving(s)

Number Of Ingredients 9

1 cup pecans, toasted and coarsely ground
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
16 ounces semisweet chocolate, chopped
1 cup whipping cream
6 eggs, beaten
3/4 cup sugar
1/3 cup all-purpose flour

Steps:

  • For crust, combine pecans, cracker crumbs, melted butter, and 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch spring-form pan. Set pan aside.
  • In a large saucepan cook and stir chocolate and shipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.
  • In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
  • Bake cake in a 325°oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in refrigerator.
  • Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.

Nutrition Facts : Calories 367.5, Fat 30.5, SaturatedFat 15.5, Cholesterol 107.3, Sodium 91, Carbohydrate 26.9, Fiber 5.6, Sugar 13.3, Protein 7.6

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