Best 9 Ghirardelli Triple Chocolate Truffle Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in search of a decadent and indulgent dessert that will tantalize your taste buds and leave you craving more? Look no further than the Ghirardelli Triple Chocolate Truffle Cake, a masterpiece that combines the richness of chocolate with the velvety smoothness of truffle filling. This heavenly creation is perfect for special occasions, celebrations, or simply as a delightful treat to satisfy your sweet tooth. With its layers of moist chocolate cake, luscious chocolate truffle filling, and a ganache glaze that will send you to chocolate heaven, the Ghirardelli Triple Chocolate Truffle Cake is a symphony of flavors and textures that will leave you utterly spellbound.

Check out the recipes below so you can choose the best recipe for yourself!

TRIPLE CHOCOLATE TRUFFLE CAKE



Triple Chocolate Truffle Cake image

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

3 cups semi-sweet chocolate chips
1 cup unsalted butter, room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup milk chocolate chips
2 ounces white chocolate baking bar, chilled
fresh raspberry, optional garnish

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 SINFUL CHOCOLATE TRUFFLES



Ghirardelli Sinful Chocolate Truffles image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 30 truffles

Number Of Ingredients 4

1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

Steps:

  • In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
  • Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

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.

GHIRARDELLI® TRIPLE CHOCOLATE TRUFFLE CAKE



Ghirardelli® Triple Chocolate Truffle Cake image

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

3 cups Ghirardelli semi-sweet chocolate chips
1 cup unsalted butter, room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup milk chocolate chips, Ghirardelli
2 ounces white chocolate baking bar, Ghirardelli, chilled

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

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES



Triple-Chocolate Fudge Cake Truffles image

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 36

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons Betty Crocker™ Rich & Creamy triple chocolate fudge chip frosting
1/4 cup Irish cream liqueur or whipping cream
2 1/4 cups (14 oz) chopped chocolate-flavored candy coating
3 1/2 teaspoons shortening
1/4 cup white vanilla baking chips

Steps:

  • Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
  • Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
  • Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
  • In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 150 mg, Sugar 15 g, TransFat 0 g

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES



Chocolate Truffle Cake with Raspberries image

Provided by Michelle Robie

Categories     Cake     Coffee     Chocolate     Fruit     Dessert     Bake     Raspberry     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

For cake
10 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter
2/3 cup sugar
5 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
For ganache
6 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1/4 cup heavy cream
1/4 cup brewed espresso
1/2 stick (1/4 cup) unsalted butter, softened well
1 tablespoon triple sec or other orange-flavored liqueur
3 half-pints fresh raspberries
*available at some specialty foods shops

Steps:

  • Make cake:
  • Preheat oven to 350°F. and butter a 10-inch springform pan.
  • Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
  • Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
  • Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
  • Make ganache:
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
  • Assemble cake:
  • Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
  • Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
  • Just before serving, pick over raspberries and cover top of each wedge with raspberries.

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

GHIRARDELLI® TRIPLE CHOCOLATE TRUFFLE CAKE



Ghirardelli® Triple Chocolate Truffle Cake image

Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest.

Provided by Ghirardelli

Time 9h30m

Yield 8

Number Of Ingredients 7

3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
¼ teaspoon salt
½ cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled

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 754.2 calories, Carbohydrate 60.8 g, Cholesterol 269.1 mg, Fat 59.5 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 34.8 g, Sodium 170.1 mg, Sugar 52 g

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.

Tips:

  • Use high-quality, semisweet chocolate for the best flavor.
  • Make sure the chocolate is finely chopped before melting it.
  • Do not overcook the cake, or it will be dry.
  • Allow the cake to cool completely before frosting it.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to create the truffle frosting swirls.

Conclusion:

This Ghirardelli Triple Chocolate Truffle Cake is a decadent and delicious dessert that is perfect for any special occasion. With its moist chocolate cake, rich truffle frosting, and elegant presentation, this cake is sure to impress your guests.

Related Topics