Chocolate Truffle Cake
- 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes. Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan. Cover cake tightly with overhanging plastic wrap.
Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours. Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. DO AHEAD Cake can be prepared up to 3 days ahead of time. Keep refrigerated. Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.
Chocolate Truffle Cake - Recipes
A recipe for a good chocolate cake is something that can never go to waste. A chocolate cake might sound intimidating because of the tedious task of preparing it but when it comes to making the cake with this recipe, it is one of the easiest desserts to prepare. All you need to do is keep the measurements in mind and follow the steps carefully. This recipe for Chocolate Truffle Cake is not just going to yield you the best cake but is also very easy to follow. Got any celebrations coming up or just want to have something in the fridge to cater to your sugar cravings? Try this cake with the step by step recipe below!
- 10 ounces bittersweet chocolate, finely chopped
- 1 stick unsalted butter
- 1 tablespoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 2/3 cup crème fraîche (6 ounces)
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pound white chocolate, chopped
- 3/4 cup plus 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 1/3 cups plus 2 tablespoons heavy cream
- 10 ounces bittersweet chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons granulated sugar
- 1/4 cup corn syrup
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup plus 2 tablespoons water
- 1 tablespoon brandy
- 1 pound unsalted butter, softened
- 3/4 cup confectioners' sugar, sifted
- Bittersweet and white chocolate shavings, for garnish
Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed shift the pans halfway through baking. Let the cakes cool completely in the pans.
In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.
Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles you will have 6 rectangles.
Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1 1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
The cake portion of the recipe calls for 8 ounces of semisweet chocolate. Use a brand of chocolate that you like. I usually buy a block of semisweet and chop it up for the cake. The icing that goes on top uses 10 ounces of semisweet chocolate. Chocolate chips are just fine for the icing. I do tend to avoid generic, store-brand chocolate chips and opt for something a little better.
It’s pretty easy to make this cake gluten-free. There is no flour at all in the cake, so that part is easy. The only thing you need to worry about is the chocolate. Just make sure the brand of chocolate you’re using is known to be gluten-free, and you’re all set! And it’s okay to use all chocolate chips if that’s all you can find.
- 1 ½ cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies we tested with Keebler Dark Chocolate and Almond Shortbread Sandies)
- 2 tablespoons melted butter
- 2 (4-oz.) semisweet chocolate baking bars, chopped
- 1 cup whipping cream
- 4 (8-oz.) packages cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs
- Ganache Topping
- Garnish: fresh raspberries or White Chocolate Snowflake
Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.
Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.
Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.
Our Editors' Favorite Southern Living Cake Recipes
When the editors of Southern Living started a cooking club on Facebook, we weren&rsquot quite sure what to expect. Would the group become popular? Would it be a positive space on the Internet? Would readers share their favorite Southern Living recipes and give us insight into what they&rsquore making at home? Yes, yes, and YES. One major takeaway we&rsquove gotten from this happy corner of Facebook is that not only do our readers cook all the time, but they&rsquore in love with baking. Gorgeous confections I will never attempt myself pepper the Facebook page. Legendary white cakes of years-old December covers, displayed just as beautifully as they were in the magazine. Fluffy meringue pie toppings, so perfectly browned. Cobblers, cobblers, and more cobblers. We always knew the Southern Living readers liked to bake, but they&rsquore true experts. Readers, we wish we were your lucky neighbors who get a slice of what you&rsquore baking. To provide some baking-project inspiration, we&rsquore sharing some of our editors&rsquo favorite cake recipes of all time. From old-school cake recipes like Hummingbird Cake and Dr Pepper Texas Sheet Cake to newer favorites like Chocolate-Zucchini Cake and Key Lime Pound Cake, there&rsquos a cake recipe here for every taste and skill level. Bake your way through these tried-and-true cake recipes, and they&rsquoll quickly become tradition in your home, too.
Flourless Chocolate Truffle Cake
Our thanks to Alejandro Ramon from Zingerman's Bakehouse in Ann Arbor, Michigan, for sharing with us the recipe for this deep-dark, dense, moist, supremely chocolate-y cake. Not only is it flourless — it's gluten-free, making it perfect for any audience.
- 1 pound (2 2/3 cups chopped, 454g) Belcolade bittersweet disks or Guittard Bittersweet Chocolate Onyx Wafers, 50-80% cocoa
- 12 tablespoons (170g) unsalted butter or 3/4 cup (170g) margarine
- 2/3 cup (152g) water
- 1 1/3 cups (266g) sugar
- 1/2 teaspoon salt*
- 7 large eggs
- 1/4 cup (57g) liqueur, flavor of your choice optional
*Omit the salt if you use salted butter or margarine.
Preheat the oven to 350°F. Boil a kettle of water you'll need it for a water bath. Spray or butter a 9" round cake pan. Place a parchment circle on the bottom of the pan, and grease the parchment.
Chop the chocolate and dice the butter or margarine into 1/4" pieces, and place them in a mixing bowl.
Pour the water into a saucepan, add the sugar and salt, and bring to a boil, stirring occasionally to be sure the sugar dissolves.
Remove the sugar water from the heat, and pour it over the chocolate and butter. Stir until the mixture is completely melted, smooth, and shiny. Let it cool for 10 minutes before adding the eggs, so they don't cook.
Perfect your technique
Flourless Chocolate Truffle Cake
Whisk the eggs with a fork until well blended. This doesn't mean beat the eggs just be sure they're of a uniform consistency. If you're adding liqueur, stir it in once the eggs are blended.
Add the eggs to the chocolate mixture and blend well. Again, no beating is required. This cake is meant to be moist and dense, so you don't really want to introduce a lot of air bubbles. Pour the mixture into the prepared pan.
Place the cake pan in a large, deep baking pan that's already set on the oven rack. Slowly pour the boiling water into the deep pan, to bring it halfway up the side of the cake pan.
Carefully slide the rack back into the oven, trying not to splash water into the cake (although it won't ruin the cake if you splash in a drop or two of water).
Bake the cake for 45 to 50 minutes, and remove it from the oven. The center should feel set when you touch it, and the edges will just barely be starting to pull away from the sides of the pan.
Carefully remove the cake from the hot water. Allow it to cool at room temperature for 1 hour, then cover it with plastic wrap and refrigerate for at least 3 hours, or overnight.
Once the cake is thoroughly chilled, remove it from the pan. Run a knife or offset spatula around the edge of the pan. Set the pan over a low flame or burner on the stove for 30 seconds. Lift the pan with oven mitts and place a cutting board covered with parchment paper over the top. Flip the cake over, so the parchment and cutting board are underneath.
Tap the edge of the pan sharply on one side, turn it 180°, and tap the pan again. The cake should release. If it doesn't, tap it a few more times. When you feel the cake release, flip the cake and pan back to an upright position, using the parchment and cutting board to prevent the cake from falling out.
Place a serving plate on top of the cake pan, and carefully flip everything over. Lift up the pan — the cake should remain on the plate. Peel off the parchment. Refrigerate the cake, uncovered, for 15 minutes, to allow the top to firm before cutting.
To finish and serve, cut the cake into at least 16 pieces — it's very rich. To prevent sticking, use a sharp knife, dipped in hot water and wiped off after each slice.
Dust the top of the cake with cocoa powder. Serve with fresh raspberries, if desired.
This cake will keep well in the refrigerator for up to four days for longer storage, wrap well and freeze. To serve, simply defrost overnight in the refrigerator.
Tips from our Bakers
We love Belcolade or Guittard bittersweet chocolate in this recipe, but use chocolate of whatever degree of bitterness you prefer. You can also substitute up to 20% unsweetened chocolate, if you prefer a darker, less sweet cake.
Chocolate Truffle Cake - Recipes
Naomi Pomeroy's original recipe for this cake mightily impressed the judges during the "Top Chef Masters: Restaurant Wars" episode, which kicked off the season and created a delicious first impression of Pomeroy's skills. However, in the interest of space, we've chosen not to include the balsamic-and-truffle caramel sauce or the toasted meringue topping. With just a dollop of sweetened whipped cream and seasonal berries, we think the cake is still a winner.
9 tablespoons unsalted butter, diced (1 stick plus 1 tablespoon)
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon plus a pinch of truffle salt or regular salt
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream
To make cake: Preheat oven to 350 degrees. Butter a 10-inch-diameter springform pan. Line bottom of pan with a round of parchment paper butter parchment. Wrap bottom and sides in three layers of heavy-duty aluminum foil.
Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate cool slightly. Add eggs to chocolate mixture and whisk until well-blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath transfer to rack. Cool completely in pan.
To make ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. The cake can be made up to 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake release sides. Cut cake into wedges and serve with whipped cream.
Triple Chocolate Truffle Cake
3 cups Semi-Sweet Chocolate Chips
1 cup Milk Chocolate Chips
2 ounces White Chocolate Baking Bar
2 sticks unsalted butter, softened, plus additional for pan
8 large eggs, cold
1/4 teaspoon salt
1/2 cup heavy cream
Preheat oven to 325° degrees F. Arrange 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. Melt butter and semi-sweet chocolate chips over double boiler until smooth cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight. To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper. To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth cool slightly. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.) Chill cake until ganache sets, about 30 minutes. To garnish, grate white chocolate bar on top of cake.
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