Sinful Chocolate Truffle Cake Recipes

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.

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.

Steps:

• 1. FOR CAKE: Preheat oven to 350 degrees. Grease 3 9-inch layer cake pans (I use Wilton, they are the best). Cut out circles of wax paper and line bottom of pans. If you have Wilton Bake-Even Cake Strips, use them. If not, you will have to level cakes after they are cooled.
• 2. Combine boiling water and cocoa. Stir until smooth. Set aside in the fridge to cool.
• 3. Cream butter, sugar, eggs, and vanilla at high speed of an electric mixer until light and fluffy (about 5 min is perfect).
• 4. In a separate bowl combine flour, soda, baking powder, and salt.
• 5. Alternately add flour.
• 6. Then cocoa mixture beginning and ending with flour.
• 7. Do not overbeat or cake will be tough!
• 8. Pour batter into prepared pans.
• 9. Bake at 350 degrees for 25-30 or until top springs back. Do not overbake!
• 10. Cool in pans 10 minutes.
• 11. Then flip out onto a large plate and put in the freezer. Don't worry, I know what I am doing. This keeps the cakes from falling apart and won't leave crumbs in your icing.
• 12. GANACHE FILLING: Place the chocolate into a medium bowl.
• 13. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Watch very carefully because if it boils for a few seconds, it will boil out of the pot.
• 14. When the cream has come to a boil, pour over the chocolate chips.
• 15. Whisk until smooth.
• 16. Stir in the Grand Marnier and the orange zest.
• 17. Transfer hot chocolate to a relatively deep stainless steel bowl and immerse it into a bowl of ice water. Then whip with a hand mixer until it is thick and fluffy.
• 18. Once it is desired consistency, take out of ice bath or it will continue to harden; set aside.
• 19. SATINY CHOCOLATE FROSTING: Combine chips, milk, and butter in a LARGE saucepan. Cook over medium heat, stirring constantly, until melted and smooth.
• 20. Remove from heat; blend in powdered sugar.
• 21. Set the pan (or transfer to a mixing bowl) into an ice bath; beat at medium speed with an electric mixer.
• 22. Stop occassionally to scrape down the sides. Mix until frosting is fluffy and holds its shape.
• 23. It should make a peak with a spoon and hold it. Remove from ice bath or it will continue to harden!
• 24. CAKE ASSEMBLY: Remove frozen layers from the freezer and put on a platter lined with wax paper strips to catch the mess. Place the first cake and spoon about half of the ganache.
• 25. Place the next cake on top of the ganache layer.
• 26. Spoon the rest of the ganache on top.
• 27. Place the last cake on top. Frost the top with the satiny chocolate frosting first. Then start on the sides. Smooth top as much as possible with a flat knife dipped in hot water.
• 28. Take your chocolate jimmies (chocolate sprinkles). Gently take your hand and press them into the sides only. Continue until you have gone all he way around. Gently remove the wax paper strips and discard. Put remaining filling into a piping bag and pipe 12 medium size swirls on top of the cake. I used a #21 tip. Space them out before you start piping to make sure you get 12 and they are even. Top each swirl with a Lindt chocolate truffle and a white chocolate truffle, alternating. If the bottom of your cake is messy where you pulled out the paper, you may use the same tip to pipe a border around the base of the cake.
• 29. Chill in the refrigerator immediately. Before serving, let the cake set out at room temperature 30 minutes so the chocolate will soften back up slightly. Enjoy!
• 30. ALTERNATE GARNISH: Pipe a border around top and bottom lip of cake. Take Pirouette creme filled wafers and line them up around the sides of cake. (They do not have to be all the same height). Add M&M's to the middle of the cake . ***Finished Cake #2 in my photo #2 made in (3) 9-inch pans. Serves at least 14, huge cake.

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.

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 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.
• For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. 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. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) 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 of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat 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 until 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 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.

Steps:

• Preheat oven to 300 degrees.
• Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
• Replace bottom of pan in springform.
• Grease and flour bottom and side of pan.
• In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
• Pour into a large bowl and set aside.
• In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
• Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
• In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
• With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
• Pour batter into prepared pan, spread evenly.
• Bake for 35 minutes.
• DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
• Cool cake completely in pan on a cake rack.
• When cool refridgerate overnight in pan.
• In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
• Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
• To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
• Refrigerate cake and remove 15 minutes before serving.

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.

Steps:

• Melt chocolate with butter.
• Cool.
• Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured.
• Add Chocolate mixture and flour. blend well.
• Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form.
• Fold Chocolate mixture into egg whites. Blend well.
• Pour into greased and floured 9" springform pan.
• Bake at 375 for 35 - 40 minute.
• Cake will be moist in centre.
• Cool.
• Cake will fall in centre.
• Glaze:.
• Melt chocolate with butter and water.
• Blend until smooth.
• Spread over cake.
• Garnish:.
• Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.

Steps:

• Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
• Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
• Add sugar and beat it for about a minute, using the whisk.
• Add eggs and continue beating with the whisk until fully incorporated.
• Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
• Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
• Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
• Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
• Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
• Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.

Steps:

• Spread one can cherry pie filling over cooled prepared cake.
• Combine cream cheese with 1/2 cup of the milk, beat until creamy.
• Add rest of milk and the box of instant pudding, beat until well mixed.
• Let sit until thickened.
• Then pour over cherry pie filling.
• Garnish with maraschino cherries and chopped nuts.
• Chill 4 hours or more before serving.

Steps:

• Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches (7.5cm) deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
• In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
• Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
• Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
• To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
• To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
• Leave decoration to cool before serving, then watch the cake 'vanish' before your very eyes!