Best 2 Triple Chocolate Truffle Cake Recipes
Indulge in the Triple Chocolate Truffle Cake, a symphony of rich chocolate flavors that will tantalize your taste buds. This decadent cake features a moist chocolate sponge, enveloped in a luscious triple chocolate truffle filling, and finished with a glossy chocolate ganache. Each bite unveils a velvety smooth texture, complemented by the intense chocolate aroma that fills the air. Discover the secrets behind this exquisite creation with our step-by-step recipe guide, ensuring success in your baking endeavor. Explore variations such as the gluten-free and vegan triple chocolate truffle cake recipes, catering to diverse dietary preferences without compromising on taste. Treat yourself and loved ones to this extraordinary dessert that promises an unforgettable chocolate experience.
Let's cook with our recipes!
TRIPLE CHOCOLATE TRUFFLE CAKE
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
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.
GHIRARDELLI® TRIPLE CHOCOLATE TRUFFLE CAKE
This recipe won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest." Chilling the cake overnight is not included in the prep/cook time.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 656.8, Fat 53, SaturatedFat 31.5, Cholesterol 273.7, Sodium 179.5, Carbohydrate 41.4, Fiber 2.9, Sugar 35.6, Protein 10.4
Tips for Making the Best Triple Chocolate Truffle Cake
*Conclusion
The triple chocolate truffle cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this triple chocolate truffle cake a try. You won't be disappointed!
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