Best 2 Triple Chocolate Truffle Cake Recipes
Presenting the ultimate guide to baking the most decadent and indulgent triple chocolate truffle cake! Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. This article will unravel the secrets to creating a masterpiece that combines the richness of chocolate with the velvety smoothness of truffle, resulting in a symphony of flavors that will leave you in awe. Whether you're a seasoned baker or just starting your culinary adventure, this step-by-step guide will equip you with all the knowledge and techniques needed to impress your loved ones with an exceptional dessert that will make any occasion unforgettable. So, gather your ingredients, preheat your oven, and let's begin our expedition into the realm of triple chocolate truffle cake perfection!
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use high-quality chocolate for the best flavor.
- Make sure to melt the chocolate slowly and carefully to avoid scorching.
- Chill the cake layers before assembling to make it easier to work with.
- Use a serrated knife to cut the cake layers to prevent them from crumbling.
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
This triple chocolate truffle cake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor and creamy truffle filling, this cake is sure to impress your guests. Follow the tips above to make sure your cake turns out perfect.
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