White Truffle Cake Recipes

WHITE TRUFFLE CAKE

Steps:

• Preheat oven to 350 degrees F/180 degrees C.
• Grease an 8" springform pan and line the bottom.
• Whisk the eggs and sugar for 10 minutes or until foamy, add the flour, and fold in the melted chocolate.
• Pour into the pan and bake for 25 minutes or test for doneness
• Let the cake cool completely on a wire rack, once it's cool return to baking pan.
• For the topping, place the cream in a sauce pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Reduce heat slightly, then add the white chocolate pieces and stir until melted and combined.
• Remove from heat and stir until almost cool, then stir in the cheese, pour the mixture on top of the cake and chill for 2 hours.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
• In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

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.

LUSCIOUS LEMON TRUFFLE CAKE

Steps:

• Preheat the oven to 350 F.
• Grease and flour two 9-inch round cake pans.
• MAKE THE CAKE.
• In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
• Blend until the butter is evenly mixed.
• Add the vanilla.
• Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
• In a separate bowl, beat the egg whites until stiff.
• Gently but thoroughly fold the whites into the cake batter.
• Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
• Remove from the oven and cool on a wire rack.
• Split the cooled layers horizontally to make 4 layers in all.
• TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
• Whisk in the water until smooth.
• Cook over medium high heat until the mixture comes to a boil, stirring constantly.
• Reduce the heat to low and cook 2 minutes longer, stirring constantly.
• Remove from the heat.
• In a small bowl, beat the egg yolks with a fork.
• Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
• Add the egg yolk mixture to the mixture in the saucepan.
• Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
• Remove from the heat and stir in the butter and lemon juice and zest.
• Transfer half of the hot filling to a small bowl and cool for 15 minutes.
• Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
• In a small bowl, beat the cream cheese until fluffy.
• Beat in the white chocolate mixture until light and smooth.
• Spread one third of the white chocolate filling over one layer of the cake.
• Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
• Top with the last cake layer and spread reserved lemon mixture.
• Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
• MAKE THE FROSTING.
• In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
• Frost the sides of the cake with half of the whipped cream frosting.
• Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
• Garnish with shaved white chocolate.
• Refrigerate up to 8 hours before serving.
• Makes 16 servings.
• The Great Holiday Baking Book Beatrice Ojakangas.

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE

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.

WHITE CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE-CHEESECAKE TRUFFLES

Steps:

• Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
• Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.