Triple Chocolate Fudge Cake Truffles Recipes

TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
• Beat on medium speed for 2 minutes.
• Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
• Bake 30 to 35 minutes.
• Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
• FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
• Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
• ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
• Spread with a generous amount of filling.
• Place second cake layer on top.
• Spread remaining filling on sides of cake, leaving top unfrosted.
• Chill 30 minutes.
• GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
• Remove from heat.
• Gradually add 3 tbsp butter, stirring until smooth.
• Spread over top of cake, letting it drip down sides.
• Chill to set chocolate glaze.

TRIPLE CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 325°. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
• Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan. Prepare a water bath for the cake by placing the cake pan in a larger pan and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
• Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
• To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover. There will be some ganache left over.
• Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.

TRIPLE-FUDGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
• In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
• In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
• Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare pudding with milk as directed on package.
• Remove from heat and blend dry cake mix into hot pudding.
• The mixture will be very thick and spongy.
• Pour into greased and floured 9 x 13 inch pan.
• Sprinkle with chocolate chips and nuts.
• Bake for 30 to 35 minutes.

GHIRARDELLI® TRIPLE CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 325 degrees F. Arrange a rack in center of oven.
• Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
• Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes.
• Gently fold the whipped eggs, a third at a time, into the melted chocolate Pour the batter into the prepared cake pan.
• Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
• Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.
• Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight.
• To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper
• To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly.
• When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
• Chill the cake until the ganache sets, about 30 minutes.
• To garnish, grate the white chocolate bar on top of cake.