Best 4 Chocolate Truffle Cake Filling Recipes

CHOCOLATE TRUFFLE FILLING

Steps:

• Put the chocolate in a large bowl.
• In a small saucepan, heat the cream just until it starts to bubble.
• Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
• Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
• Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
• If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
• You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.

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:

• Preheat oven to 350°F and butter a 9-inch springform pan.
• Make base:
• In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
• Make filling:
• Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
• Make ganache:
• In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
• Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
• Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.

CHOCOLATE TRUFFLE CAKE FILLING

Steps:

• Microwave chocolate and butter at High for 1 minute or until melted, stirring once. (My microwave died so I did it on the stove in a double boiler, it works just as good).
• Stir in whipping cream.
• Gradually add powdered sugar, stirring until blended and smooth.
• Cool. (Dont refrigerate too long because this will get too stiff -- trust me.just use your judgment.I left it in overnight -- uh oh!.).