Chocolate And Coffee Truffle Cake Recipes

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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.

CHOCOLATE COFFEE TRUFFLES



Chocolate Coffee Truffles image

These deliciously rich and creamy chocolate truffles are infused with coffee, and sealed in a smooth chocolate shell!

Provided by Marsha

Categories     Candy & Snacks

Time 1h

Number Of Ingredients 6

12 oz (350g) chocolate (milk, dark or semi-sweet), coarsely chopped
2 tablespoons (27g) coconut oil
16 oz (450g) chocolate (milk, dark or semi-sweet), coarsely chopped
3/4 cup (180ml) heavy cream
1/4 cup (56g) unsalted butter, softened and cubed
2 tablespoons instant coffee granules or powder

Steps:

  • Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Stir in the butter and coffee granules until fully melted and combined.
  • Cover the bowl tightly and refrigerate overnight or until the ganache is completely set.
  • Line a large baking tray with parchment or wax paper.
  • Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to roll, coat your hands in cocoa powder to make the process easier.
  • Freeze the truffles for 30 minutes.
  • Add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Dip each truffle into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.

Nutrition Facts : Calories 212 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 truffle, Sodium 26 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHOCOLATE TRIFLE



Chocolate Trifle image

For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

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.

Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE AND COFFEE TRUFFLE CAKE



Chocolate and Coffee Truffle Cake image

Make and share this Chocolate and Coffee Truffle Cake recipe from Food.com.

Provided by LadyLaura

Categories     < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

16 ounces chocolate
1/2 cup prepared strong coffee
6 eggs
1/2 cup sugar
1 cup whipping cream
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Melt chocolate with coffee and stir until smooth. Set aside.
  • In separate bowl, beat eggs and sugar until light.
  • Fold in chocolate mixture until blended.
  • Whip cream until stiff.
  • Fold into chocolate mixture.
  • Pour into buttered and floured 10-inch springform pan.
  • Bake in preheated 350 degree oven approximately 50 minutes, just until center is no longer loose.
  • Refrigerate until cold.
  • Sprinkle powdered sugar over top.

Nutrition Facts : Calories 329.5, Fat 29.6, SaturatedFat 17.6, Cholesterol 132.9, Sodium 51.8, Carbohydrate 21, Fiber 6.3, Sugar 9.5, Protein 8.4

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, 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 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.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Calling all chocoholics! Here's the recipe for what is probably the best chocolate cake in the world (well, it's the best chocolate cake I've ever made)! It is moist, fudgy and of course very very chocolaty. You can make the cake in advance of when you need it and freeze it for up to a month. I made this to serve as a dessert for a dinner party I gave for my Mum's birthday; it was an all round hit. The recipe is from the April 2005 Sainsbury's magazine (Sainsbury's is an English supermarket), where it featured in their Easter Sunday lunch menu. I made a few tweaks and this is how I made it. The original recipe says this serves 8, but it is so rich that I think 10 -12 is more like it, and you still get good sized portions. Enjoy!

Provided by Mrs B

Categories     Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 15

3 ounces plain flour (all purpose)
5 ounces self raising flour
3 1/2 ounces cocoa powder (I used Green & Blacks)
6 ounces unsalted butter, softened
12 ounces golden caster sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
75 ml sour cream, at room temperature
175 ml milk, at room temperature
5 ounces dark chocolate, broken into squares (I used Lindt, with 70 per cent cocoa solids)
2 1/2 ounces unsalted butter, cubed
3 tablespoons double cream (heavy)
2 ounces whole unblanched almonds
2 ounces dark chocolate (use the same type of chocolate as for the icing)
2 ounces white chocolate

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!

Nutrition Facts : Calories 641.9, Fat 41.4, SaturatedFat 23.7, Cholesterol 127.4, Sodium 49.7, Carbohydrate 69.8, Fiber 8.1, Sugar 38.2, Protein 11.6

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