Dutch Truffle Cake Chocolate Truffle Cake Recipes

CHOCOLATE TRUFFLE CAKE

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.

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.

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 the heat and stir the mixture until smooth. Stir in flavoring of your 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 pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in 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 a rack in the center of oven and preheat oven to 350 degrees. 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. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.
• 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 large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl 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 cups on a baking tray and bake until 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 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.

DUTCH TRUFFLE CAKE (CHOCOLATE TRUFFLE CAKE)

Steps:

• Start by making the chocolate ganache. Get the recipe here.
• Divide the ganache into 2 parts. Keep one part of ganache at room temperature and one part refrigerate for atleast 30 minutes.
• Preheat oven @180° C for 10 minutes with both filaments on.
• Line a baking pan with parchment paper or simply grease the pan with oil or butter.
• In a mixing bowl bowl place a sift and add in the flour, cocoa powder, baking powder and salt. Sieve them and mix to combine.
• In an mixing bowl break the eggs. Whisk for a minute.
• Add in the sugar, oil, essence, milk and mix well to combine.
• Add in the dry ingredients into the wet ingredients. Fold gently and make smooth batter.
• Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trap inside.
• Bake the cake at a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.
• Remove from oven and let it stand for 5-10 minutes.
• Demould the cake and allow to cool down completely. Please note the cake needs to be cool down completely before frosting the cake.
• Take the refrigerated ganache. Using an electric hand beater whip the chilled ganache for 2-3 minutes over medium speed. It will lighten up, become double in size and fluffy.
• Take the cake and cut it into three layers.
• Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup.
• Top some whipped chocolate ganache. Spread evenly using a palette knife.
• Repeat the same with the remaining layers of cake.
• Crumb coat the cake well. Reserve some whipped ganache for the top decoration. Refrigerate the cake for atleast 10 minutes.
• Take the other part of the ganache. Take out the cake from the refrigerator.
• Frost the cake and cover smooth the sides and top using cake scraper or palette knife. Reserve a small amount of chocolate frosting for the glaze and drip effect.
• Use a zig zag cake scraper to make a design on the sides of the cake.
• To smooth the frosting, dip the palette knife in hot water and smooth the frosting.
• Heat the remaining chocolate ganache to loosen the ganache and make pouring consistency. You can microwave for few seconds or use double boiler method. You can add 1-2 tablespoons milk if you ganache is thick.
• Now pour the ganache over the frosted cake. Using a palette knife spread the ganache all over the cake and let it drip down along the sides.
• Take a piping bag and insert a nozzle. I used large size star nozzle.
• Scoop the remaining whipped ganache in the piping bag. Cut the tip of the piping bag.
• Pipe dollops of simple swirls around the edges of the cake and make small star borders at the bottom of the cake.
• Decorate with sprinkles and cake toppers of your choice.
• That's it! Your decadent and beautiful Dutch truffle cake is ready.