Triple Chocolate Fudge Cake Truffles Recipes

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TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES



Triple-Chocolate Fudge Cake Truffles image

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 36

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons Betty Crocker™ Rich & Creamy triple chocolate fudge chip frosting
1/4 cup Irish cream liqueur or whipping cream
2 1/4 cups (14 oz) chopped chocolate-flavored candy coating
3 1/2 teaspoons shortening
1/4 cup white vanilla baking chips

Steps:

  • Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
  • Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
  • Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
  • In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 150 mg, Sugar 15 g, TransFat 0 g

FUDGE TRUFFLE CHEESECAKE



Fudge Truffle Cheesecake image

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Provided by macs

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h

Yield 14

Number Of Ingredients 9

1 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
  • In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
  • In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
  • Allow to cool to room temperature, then refrigerate for several hours before serving.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g

TRIPLE-FUDGE CAKE



Triple-Fudge Cake image

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 15

Number Of Ingredients 7

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE



White Chocolate Truffle and Chocolate Fudge Layer Cake image

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

Chocolate stars
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon solid vegetable shortening
Nonstick vegetable oil spray
Cake
4 ounces unsweetened chocolate, chopped
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk
Filling and frosting
3 cups chilled whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 tablespoons amaretto or other almond liqueur

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.

TRIPLE CHOCOLATE TRUFFLE CAKE



Triple Chocolate Truffle Cake image

The grand prize winner in Ghirardelli's contest, created by Gigi Burton of New Jersey. I'm sure Ghirardelli's chocolate would make this sublime, but generic works just as well for a fine product.

Provided by gailanng

Categories     Dessert

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 8

3 cups semi-sweet chocolate chips
1 cup unsalted butter, room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup milk chocolate chips
2 ounces white chocolate baking bar, chilled
fresh raspberry, optional garnish

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 CHOCOLATE FUDGE CAKE



Triple Chocolate Fudge Cake image

Make and share this Triple Chocolate Fudge Cake recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

1 package devil's food cake mix
1 tablespoon instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup butter, softened
3 1/2 cups confectioners' sugar, sifted
1/2 cup cream
2 ounces unsweetened chocolate (melted and cooled)
4 ounces semisweet chocolate
2 tablespoons strong coffee
3 tablespoons butter, softened

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.

Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6

TRIPLE CHOCOLATE FUDGE



Triple Chocolate Fudge image

This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-3/4 pounds (19-1/2 dozen)

Number Of Ingredients 10

4 teaspoons plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1 teaspoon salt
16 ounces German sweet chocolate, chopped
2 cups semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
2 jars (7 ounces each) marshmallow creme
4 cups chopped pecans or walnuts, toasted
2 teaspoons vanilla extract

Steps:

  • Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

TRIO OF CHOCOLATE TRUFFLES



Trio of Chocolate Truffles image

Three recipes in one is a real benefit to any baker during the busy holiday season. The smooth, rich flavor and creamy texture of these diverse and delightful treats will definitely spread holiday cheer.-Luraine MacLeod, Federal Way, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 14

12 ounces bittersweet chocolate, chopped
1/3 cup butter, cubed
4 large egg yolks, beaten
1 tablespoon rum
1-1/2 teaspoons instant coffee granules
1/3 cup raisins
1 tablespoon Cognac or brandy
4-1/2 teaspoons orange liqueur
1-1/2 teaspoons grated orange zest
COATINGS:
1 tablespoon baking cocoa
3 tablespoons grated chocolate
3 ounces bittersweet chocolate, chopped
2 teaspoons shortening

Steps:

  • In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon., Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl., Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate., In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets., Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 94 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 13mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

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From amycakesbakes.com


CHOCOLATE CAKE TRUFFLES - MILDLY MEANDERING
2021-12-08 Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up. Place sheet pan in freezer for at least 30 minutes. Once the truffles have finished firming up in the freezer, place chocolate in a microwave safe bowl and heat until melted.
From mildlymeandering.com


TRIPLE CHOCOLATE COOKIE DOUGH TRUFFLES - THE CHUNKY CHEF
2016-02-23 Bring 1 inch of water to a simmer in a small sauce pan. Place dark chocolate wafers in a small glass bowl and place bowl over the top of the saucepan, making a double boiler. Do not allow the bottom of the bowl to touch the water! Melt the chocolate, stirring often, until smooth and creamy. Remove balls from the freezer.
From thechunkychef.com


TRIPLE CHOCOLATE TRIFLE - FAVORITE FAMILY RECIPES
2017-07-14 Instructions. In a large glass trifle dish or glass bowl, layer ½ of the brownie, crumbled or cubed; ½ of the pudding; ½ of the caramel topping (drizzled evenly over the top), 1 Snickers bars, chopped; 1 toffee bar, crushed; ½ of the …
From favfamilyrecipes.com


TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES | RECIPE | CHOCOLATE …
Dec 13, 2013 - Triple-Chocolate Fudge Cake Truffles - Chocolate cake, chocolate frosting, chocolate melts. Dec 13, 2013 - Triple-Chocolate Fudge Cake Truffles - Chocolate cake, chocolate frosting, chocolate melts. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


BEST CHOCOLATE TRUFFLE FUDGE RECIPES | FOOD NETWORK CANADA
2016-11-30 Melt the chocolate and butter in a metal bowl placed over a pot with an inch (2.5 cm) of barely simmering water, stirring until melted. Remove from the heat and set aside. Step 3. Place the sugar, water and corn syrup in a small saucepot and bring to a full boil over high heat. Immediately remove from the heat and whisk into the condensed milk ...
From foodnetwork.ca


TRIPLE CHOCOLATE FUDGE CAKE MIX COOKIES - MILDLY MEANDERING
2022-01-21 Instructions. Preheat oven to 350 degrees F and line a sheet pan with parchment paper. In a large mixing bowl, combine all ingredients and mix until fully combined. Using a 2 tablespoon cookie scoop, scoop cookies onto the lined sheet pan with at least 2" of space on all sides as they will expand outwards. Place in oven and cook for 11-13 minutes.
From mildlymeandering.com


RECIPES > CAKE > HOW TO MAKE TRIPLE FUDGE CAKE
How To make Triple Fudge Cake. x. Ingredients 1 pk chocolate pudding (4 oz - not instant) 1 pk devils food cake mix (18 1/2 ounce) 1/2 cup chocolate pieces, semi-sweet 1/2 cup pecans, chopped 2 cup milk Directions: Preheat oven to 350 degrees. Grease and flour 13x9x2 baking pan. In large saucepan, cook chocolate pudding as directed on package. Blend dry cake mix …
From mobirecipe.com


TRIPLE CHOCOLATE CAKE TRUFFLES – HOMEBECKED
2020-08-20 Triple Chocolate Cake Truffles. Posted by homebecked August 20, 2020 Posted in Dessert Tags: cake, chocolate, Truffle. Triple Chocolate Cake Truffles. Rich and delicious chocolate cake truffles! Chocolate cake and hot fudge covered in a delicious chocolate shell! Print Recipe Pin Recipe. Prep Time 25 mins. Cooling Time 1 hr. Total Time 1 hr 25 mins. …
From homebecked.com


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