Best 11 Chocolate Truffle Mini Cakes Recipes

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Chocolate truffle mini cakes are an exquisite treat that embodies indulgence and elegance. These petite cakes elevate any occasion with their rich chocolate flavor and velvety texture. Whether you're celebrating a special event or simply seeking a sweet indulgence, these delectable cakes will tantalize your taste buds and leave you craving more. Dive into the world of chocolate truffle mini cakes and discover the perfect recipe to create these culinary masterpieces in your own kitchen.

Here are our top 11 tried and tested recipes!

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

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.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE TRUFFLE CAKES



Chocolate Truffle Cakes image

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 6 individual cakes

Number Of Ingredients 6

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
  • Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
  • Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

RICH & MOUTHWATERING MINI CHOCOLATE TRUFFLE CAKES



Rich & Mouthwatering Mini Chocolate Truffle Cakes image

Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser!

Provided by Jami Boys

Categories     Dessert

Time 25m

Number Of Ingredients 9

5 tablespoons butter (plus extra for greasing)
cocoa powder for dusting muffin tins
10 ounces semisweet chocolate*
4 ounces bittersweet chocolate*
3 tablespoons sugar
2 eggs
1 tablespoon whole wheat pastry flour**
1/2 teaspoon instant espresso powder***
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
  • Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
  • Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
  • Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
  • Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.

Nutrition Facts : ServingSize 1 g, Calories 128.78 kcal, Sugar 7.58 g, Sodium 76.16 mg, Fat 9.06 g, SaturatedFat 5.26 g, Carbohydrate 10.42 g, Fiber 1.35 g, Protein 1.54 g, Cholesterol 20.9 mg

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES



Ghirardelli® Mini Bittersweet Chocolate Cakes image

Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h55m

Yield 14

Number Of Ingredients 15

1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 ¼ cups all-purpose flour
½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder
1 ½ teaspoons baking soda
1 teaspoon salt, divided
1 ½ cups unsalted butter, divided, at room temperature
1 ½ cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
8 cups powdered sugar, divided
⅓ cup milk
2 teaspoons pure vanilla extract
¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Steps:

  • Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
  • In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
  • In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
  • In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
  • Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
  • Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
  • Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

Nutrition Facts : Calories 821.2 calories, Carbohydrate 130.5 g, Cholesterol 106.9 mg, Fat 33.8 g, Fiber 3.7 g, Protein 7.9 g, SaturatedFat 20.3 g, Sodium 355.4 mg, Sugar 101.6 g

CHOCOLATE MINI CAKES



Chocolate Mini Cakes image

These aren't your average chocolate cakes! Decorated with bright hues of pretty frosting, these mini desserts will wow everyone at your next party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 12

Number Of Ingredients 9

1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
1 1/2 cups butter, softened
12 cups powdered sugar
1 tablespoon vanilla
8 to 10 tablespoons milk
15 drops neon purple food color
6 drops neon pink food color
Pink and white edible pearls

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray 6 (10-ounce) straight sided ramekins with cooking spray. Place ramekins on 15x10x1-inch baking sheet; set aside. Make cake mix as directed on box, using water, oil and eggs. Pour about 3/4 cup batter into each ramekin.
  • Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from ramekins to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 1 to 2 tablespoon at a time, until frosting is piping consistency, adding milk as necessary. Beat in food color.
  • Using serrated knife, cut rounded tops off each cake to make a level surface. Place, cut sides down, on serving platter. Cut each cake in half horizontally to make 2 layers per cake. Spread 3 tablespoons frosting on the bottom half of each cake. Place remaining cake halves, bottom sides up, over frosting
  • Use pastry bag fitted with a large 2D star tip to pipe remaining frosting around and up sides and on tops of cakes to resemble frills. Top with edible pearls.

Nutrition Facts : Calories 930, Carbohydrate 150 g, Cholesterol 110 mg, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 118 g, TransFat 1 g

INDIVIDUAL CHOCOLATE TRUFFLE CAKES



Individual Chocolate Truffle Cakes image

Make and share this Individual Chocolate Truffle Cakes recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

4 ounces semisweet chocolate morsels
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons Amaretto (or Grand Marnier or Raspberry liqueur)
8 fresh raspberries, perfect
5 ounces bittersweet chocolate chips
10 tablespoons unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons all-purpose flour
1 teaspoon all-purpose flour
whipped cream (optional)
ice cream (optional)

Steps:

  • TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
  • When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
  • Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
  • Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
  • On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
  • Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
  • Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
  • Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional

Steps:

  • For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
  • Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
  • Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

MINI CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKES



Mini Chocolate-Raspberry Truffle Cheesecakes image

These mini cheesecakes are very smooth and perfect with whipped cream topped with raspberries!

Provided by cindy tee

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 11h5m

Yield 24

Number Of Ingredients 11

1 ½ cups finely crushed graham crackers
¼ cup white sugar
6 tablespoons butter, melted
1 teaspoon ground cinnamon
1 cup heavy whipping cream
1 (12 ounce) bag dark chocolate chips
1 cup raspberry preserves
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
½ cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
  • Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
  • Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.
  • Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.
  • Bake in the preheated oven until set, about 20 minutes.
  • Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.

Nutrition Facts : Calories 290 calories, Carbohydrate 29.4 g, Cholesterol 59.4 mg, Fat 19.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 11.5 g, Sodium 121.2 mg, Sugar 24.1 g

GLUTEN-FREE CHOCOLATE TRUFFLE CAKES



Gluten-Free Chocolate Truffle Cakes image

Red Hot Holiday Trends - These indulgent mini cakes are inspired by our favorite holiday treat--chocolate truffles. They're filled and topped with ganache and sprinkled with crystallized ginger, pistachio nuts and cacao nibs. Wrap up these tiny treats for the perfect gluten free gift.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 46

Number Of Ingredients 11

1 1/2 cups semisweet or bittersweet chocolate chips
3/4 cup whipping cream
1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
Roasted cacao nibs
Chopped dark chocolate
Crystallized ginger
Dried sweetened cranberries
Chopped pistachio nuts
Shredded coconut, toasted
Sliced almonds, toasted

Steps:

  • In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot. Pour cream over chocolate chips; let stand 5 minutes. Stir until smooth. Refrigerate about 40 minutes, stirring every 10 minutes, until thick.
  • Heat oven to 350°F. Spray 46 mini muffin cups with cooking spray.
  • Make cake batter as directed on box. Fill cups three-fourths full (about 1 1/2 measuring tablespoonfuls each).
  • Bake 11 to 14 minutes or until top springs back when lightly touched. Cool 5 minutes. Carefully remove from pan to cooling rack; cool completely, about 20 minutes.
  • If necessary, heat chocolate mixture in microwave on Medium (50%) 20 seconds, stirring every 10 seconds until smooth and piping consistency. Place 1/2 cup chocolate mixture in decorating bag fitted with round tip with 1/8-inch opening. Insert tip into top center of 1 cake, about halfway down into cake. Gently squeeze decorating bag, pulling upward until cake swells slightly and filling comes to top. Repeat with remaining cakes.
  • Place remaining chocolate mixture in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until soft enough to spoon over and glaze cakes. Stir until smooth. Spoon warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle Cake, Sodium 75 mg, Sugar 7 g, TransFat 0 g

MINI CHOCOLATE WAFER CAKES



Mini Chocolate Wafer Cakes image

I first made these cakes for a friend when I lived in the dorms at college and had no access to appliances. Little did I know I would be making them 20 years later for my children! -Lara Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups heavy whipping cream
3 tablespoons baking cocoa
2 tablespoons sugar
1-1/2 teaspoons vanilla extract
24 chocolate wafers
Chocolate syrup
Heart-shaped sprinkles

Steps:

  • In a large bowl, beat the cream, cocoa, sugar and vanilla until soft peaks form. Arrange eight wafers on the bottom of a foil-lined 9-in. square baking pan. Spoon or pipe about 2 tablespoons cream mixture onto each. Repeat layers twice, making eight stacks. Refrigerate, covered, overnight., To serve, transfer to dessert plates. Drizzle with chocolate syrup; top with sprinkles.

Nutrition Facts : Calories 251 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

NIGELLA'S CHOCOLATE TRUFFLE CAKE.



Nigella's Chocolate Truffle Cake. image

Make and share this Nigella's Chocolate Truffle Cake. recipe from Food.com.

Provided by MarraMamba

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

200 g 70% dark chocolate
300 ml cream
30 ml brandy
30 ml cocoa powder (sieved)
whipped cream, to serve with (optional)

Steps:

  • Melt the chocolate in a glass bowl over some simmering water. The water must not keep boiling while the chocolate is melting.
  • Now lightly heat the cream and brandy together. Pour into the melted chocolate. Stir well. Now add the cocoa powder mix well.
  • Using a small baking pan layer with wax paper. Also grease the pan well. Now add the cake mixture. Place the cake in the fridge until firm, take the cake out just before you want to serve it. Place on a nice cake tray, there will be some chocolate sauce at the bottom. Serve with some whipped cream.

Nutrition Facts : Calories 396.9, Fat 36.2, SaturatedFat 22.5, Cholesterol 56.6, Sodium 27.2, Carbohydrate 14, Fiber 7, Sugar 0.4, Protein 6.5

Tips:

- For a richer flavor, use dark chocolate with a cocoa content of 70% or higher. - Make sure the cream is cold before whipping it. This will help it whip up faster and more easily. - Don't over-mix the batter. Over-mixing can make the cakes tough. - Bake the cakes until they are just set. Over-baking can make them dry. - Let the cakes cool completely before frosting them. This will help the frosting set properly. - If you don't have a piping bag, you can use a resealable plastic bag with the corner cut off. - Chocolate truffles are best served chilled.

Conclusion:

Chocolate truffle mini cakes are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make chocolate truffle mini cakes that are sure to impress your friends and family.

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