Best 2 Chocolate Truffle Layer Cake Recipes

Indulge in the symphony of flavors and textures with our exquisite Chocolate Truffle Layer Cake, a masterpiece that elevates any occasion. This decadent cake features layers of moist chocolate sponge cake, enveloped in a velvety dark chocolate ganache and adorned with rich chocolate truffles, promising an unforgettable taste experience. Each bite unveils a symphony of textures, from the fluffy cake to the creamy ganache and the indulgent truffles, culminating in a heavenly union of flavors. This recipe collection provides step-by-step instructions for crafting this extraordinary cake, including detailed guides for the moist chocolate cake, the luscious chocolate ganache, and the delectable chocolate truffles. It also includes variations for those with dietary restrictions, such as a gluten-free cake option and a dairy-free ganache alternative. Prepare to tantalize taste buds and create memories with our Chocolate Truffle Layer Cake recipes.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

CHOCOLATE TRUFFLE LAYER CAKE

CHOCOLATE TRUFFLE LAYER CAKE image

Categories Cake Chocolate Dessert Bake

Yield 16 servings

Number Of Ingredients 17

Ingredients

1 stick unsalted butter
Chocolate Frosting
4 ozs bittersweet chocolate, chopped
3 T granulated sugar
1/4 c. corn syrup
6 T unsweetened cocoa powder
1/4 c. plus 2 tablespoons water
1 T brandy
1 lb unsalted butter, softened
3/4 c. powdered sugar, sifted
Bittersweet & white chocolate shavings, garnish
Preheat oven to 350°. Butter two 15x12" jelly roll pans and line bottoms w/ parchment paper. In medium saucepan, melt 6 ounces of chopped chocolate w/ butter and vanilla over very low heat, stirring gently. Remove chocolate mixture from heat and let cool slightly.
In small saucepan, combine cocoa w/ water & bring to boil, whisking constantly. Let cool slightly, then whisk mixture into melted chocolate. Whisk in crème fraîche.
In large bowl, using an electric mixer, beat whole eggs, egg yolks and both sugars at medium speed until pale & fluffy, about 5 minutes. Beat in chocolate mixture. In medium bowl, whisk flour w/baking soda, baking powder & salt & transfer to sifter. Sift dry ingredients & fold into cake batter w/ large spatula until fully incorporated.
Spread batter evenly between prepared pans & sprinkle w/ remaining 4 ounces of chopped chocolate. Bake cakes in lower and middle third of oven for 25-30 minutes, until centers spring back when lightly pressed; shift pans halfway through baking. Let cool completely in pans.
In double boiler, melt white chocolate. Remove from heat. Pour off water in saucepan and wipe it out. Add heavy cream and butter to saucepan and heat until butter is melted and small bubbles appear around edges. Whisk hot cream mixture into white chocolate. Whisk hot cream mixture into white chocolate. Set bowl in cool place until ganache is firm enough to hold its shape, at least 1 hour.
In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water & bring to a boil, whisking constantly.

Steps:

Remove from heat & whisk in brandy & melted chocolate. Let cool completely, about 30 minutes. 7. In medium saucepan, melt chocolate over very low heat, stirring frequently. In small saucepan, whisk together granulated sugar, corn syrup, cocoa & water. Bring to boil, whisking constantly. Remove from heat . Whisk in brandy & melted chocolate. Let cool completely, about 30 min. 8.In standing electric mixer fitted with a wire whisk, beat butter at medium speed until light & fluffy. Add cooled chocolate mixture. At low speed, beat in confectioners' sugar. 9. Cut out 5x11" cardboard rectangle. Place sheet of parchment/wax paper over each cake & top w/ a flat cookie sheet. Invert cakes & remove pans. Keep paper attached, trim each cake to an even 15x11" rectangle, then cut each cake into three 5x11" rectangles; = 6 rectangles. 10. Spoon small dollop chocolate frosting onto cardboard rectangle & transfer 1 cake rectangle; peel off paper. This will be base. Spread 1/2 white chocolate ganache on base and top w/ another rectangle; peel off paper. Spread 1/2 dark chocolate ganache on cake & top w/ another layer, peel off parchment. Spread w/ 1 1/4 cups chocolate frosting. Repeat w/ 2 more layers, peeling parchment off cake rectangles & spread them w/ remaining white & dark chocolate ganache. Keep sides even as you build the cake by smoothing them out w/ a metal cake spatula. Top w/ final rectangle;peel off parchment. Coat sides & top w/ a smooth layer of frosting; refrigerate briefly to set frosting. Spread remaining frosting over cake and garnish with chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving. Make Ahead The cake can be refrigerated for 3 days or frozen for up to 2 weeks.

Tips:

For a rich and decadent truffle flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
Make sure the butter and cream cheese are at room temperature before creaming them together. This will help them combine smoothly and create a light and fluffy batter.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cake to cool completely before assembling and frosting it. This will help prevent the frosting from melting.
For a smooth and glossy ganache, use a high-quality dark chocolate with a cocoa content of at least 60%. Chop the chocolate finely and add it to the hot cream. Stir until the chocolate is melted and smooth.
Chill the ganache for at least 30 minutes before using. This will help it set and thicken.
When frosting the cake, use a piping bag fitted with a star tip. This will help you create a beautiful and elegant design.

Conclusion:

This chocolate truffle layer cake is a decadent and delicious dessert that is perfect for any special occasion. The combination of rich chocolate cake, creamy truffle filling, and silky smooth ganache is sure to impress your guests. With a little planning and effort, you can create this stunning cake at home.