CHOCOLATE TRUFFLE CAKE
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
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 LAYER CAKE
Steps:
- Remove from heat & whisk in brandy & melted chocolate. Let cool completely, about 30 minutes. 7. In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water. Bring to boil, whisking constantly. Remove from heat . Whisk in brandy & melted chocolate. Let cool completely, about 30 min. 8.In standing electric mixer fitted with a wire whisk, beat butter at medium speed until light & fluffy. Add cooled chocolate mixture. At low speed, beat in confectioners' sugar. 9. Cut out 5x11" cardboard rectangle. Place sheet of parchment/wax paper over each cake & top w/ a flat cookie sheet. Invert cakes & remove pans. Keep paper attached, trim each cake to an even 15x11" rectangle, then cut each cake into three 5x11" rectangles; = 6 rectangles. 10. Spoon small dollop chocolate frosting onto cardboard rectangle & transfer 1 cake rectangle; peel off paper. This will be base. Spread 1/2 white chocolate ganache on base and top w/ another rectangle; peel off paper. Spread 1/2 dark chocolate ganache on cake & top w/ another layer, peel off parchment. Spread w/ 1 1/4 cups chocolate frosting. Repeat w/ 2 more layers, peeling parchment off cake rectangles & spread them w/ remaining white & dark chocolate ganache. Keep sides even as you build the cake by smoothing them out w/ a metal cake spatula. Top w/ final rectangle;peel off parchment. Coat sides & top w/ a smooth layer of frosting; refrigerate briefly to set frosting. Spread remaining frosting over cake and garnish with chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving. Make Ahead The cake can be refrigerated for 3 days or frozen for up to 2 weeks.
CHOCOLATE TRUFFLE CAKE
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.
EASY CHOCOLATE TRIFLE
Fall in love with our Easy Chocolate Trifle recipe! With layers of rich chocolate and fluffy cream, this trifle recipe looks gorgeous and tastes great.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 18 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.5596 g, Sugar 0 g, Protein 5 g
CHOCOLATE TRIFLE
For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE TRUFFLE CAKE
For extra fudgy results, the cake should be baked the night before it is to be served.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heatproof bowl, and set over a pan of simmering water. When chocolate is completely melted, add sugar and butter, and stir until well combined. Remove from the heat, and stir in egg yolks.
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; whip until frothy. Sprinkle flour over whites; beat on medium until stiff but not dry.
- Add 1/3 of the egg-white mixture to the chocolate mixture, and stir until thoroughly combined. Very gently fold remaining whites into the chocolate mixture until well blended.
- Pour the batter into the prepared pan, and bake until springy but still soft in the middle, about 40 minutes. Cool on a rack for 1 hour. Cover with plastic wrap, and chill overnight. Remove from refrigerator, and unmold about 1 hour before serving.
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Categories Cake Milk/Cream Chocolate Dessert Bake Freeze/Chill Christmas Vanilla Amaretto Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher White Chocolate
Yield Makes 12 to 14 servings
Number Of Ingredients 23
Steps:
- For chocolate stars:
- Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- For filling and frosting:
- Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
- Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
- Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
- Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Arrange chocolate stars decoratively atop cake and serve.
CHOCOLATE LAYER CAKE
This is the best chocolate layer cake recipe I have found yet! Give it a try!
Provided by CulwellKids
Categories Chocolate Cake
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Stir flour, sugar, baking soda, and salt together in a large bowl.
- Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
- Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
- Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!
Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
I found this in Bon Appetit magazine December 2002. I've made this for the past 2 new years eves and it's a big hit. It's well worth the time that it takes to make it. A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing. For the chocolate stars, you can use 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Provided by Kerry Ciulla
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- For chocolate stars:
- Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
- For cake:
- Preheat oven to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- For filling and frosting:
- Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
- Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
- Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
- Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Arrange chocolate stars decoratively atop cake and serve.
Nutrition Facts : Calories 873.1, Fat 61.3, SaturatedFat 37.3, Cholesterol 155.6, Sodium 294.4, Carbohydrate 81, Fiber 5, Sugar 57.9, Protein 10.9
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CHOCOLATE TRUFFLE LAYER CAKE RECIPE - BAKING MAD
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- Preheat the oven to 160'c. Grease and line 2x 20cm round cake tins with parchment. Melt the chocolate in a microwave or in a bowl set over a pan of barely simmering water, stirring occasionally.
- Beat the butter, sugar and vanilla paste, using electric beaters or a freestanding mixer, until pale and fluffy. Add the egg a little at a time, at a slow beating speed until each bit is incorporated fully.
- For the ganache, melt the chocolate and cream together in a bowl in the microwave or in a bowl set over a pan of barely simmering water, stirring occasionally.
- Beat the butter using electric beaters or a freestanding mixer, until smooth and creamy. Add half the icing sugar, beat on slow until combined then turn up the speed to fast and beat for a minute until smooth and creamy.
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