Triple Chocolate Truffle Cake Recipes

Steps:

• Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
• Meanwhile, place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.
• Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla extract.
• Sift flour, 1/3 cup cocoa, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
• Beat egg whites in a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.
• Pour batter into the prepared pan and gently spread evenly.
• Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.
• While cake is baking, prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.
• Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully, as pan will be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely, 1 to 2 hours.
• While cake cools, finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate, beginning on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream, and beat on medium-high speed until mixture has the texture of whipped cream, 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
• Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate, starting on low speed and working up to medium speed, until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth, light, and fluffy, 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired "lightness" and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
• Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake, in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake, leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set, at least 1 hour.

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

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:

• 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.

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.

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

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.

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.