Chocolate Truffle Star Cake Recipes

CHOCOLATE TRUFFLE CAKES

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.

CHOCOLATE TRUFFLE CAKE

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.

CHOCOLATE TRUFFLE STAR CAKE

Steps:

• The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
• While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
• To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
• For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.
• When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)
• For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

CHOCOLATE TRUFFLE CAKE

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

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.

CHOCOLATE TRUFFLE CAKE

Steps:

• Heat the oven to 325 degrees. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heatproof bowl, and set over a pan of simmering water. When chocolate is completely melted, add sugar and butter, and stir until well combined. Remove from the heat, and stir in egg yolks.
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; whip until frothy. Sprinkle flour over whites; beat on medium until stiff but not dry.
• Add 1/3 of the egg-white mixture to the chocolate mixture, and stir until thoroughly combined. Very gently fold remaining whites into the chocolate mixture until well blended.
• Pour the batter into the prepared pan, and bake until springy but still soft in the middle, about 40 minutes. Cool on a rack for 1 hour. Cover with plastic wrap, and chill overnight. Remove from refrigerator, and unmold about 1 hour before serving.

CHOCOLATE TRUFFLE STAR CAKE

Steps:

• The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
• While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
• To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
• For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.
• When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)
• For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

DUTCH TRUFFLE CAKE (CHOCOLATE TRUFFLE CAKE)

Steps:

• Start by making the chocolate ganache. Get the recipe here.
• Divide the ganache into 2 parts. Keep one part of ganache at room temperature and one part refrigerate for atleast 30 minutes.
• Preheat oven @180° C for 10 minutes with both filaments on.
• Line a baking pan with parchment paper or simply grease the pan with oil or butter.
• In a mixing bowl bowl place a sift and add in the flour, cocoa powder, baking powder and salt. Sieve them and mix to combine.
• In an mixing bowl break the eggs. Whisk for a minute.
• Add in the sugar, oil, essence, milk and mix well to combine.
• Add in the dry ingredients into the wet ingredients. Fold gently and make smooth batter.
• Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trap inside.
• Bake the cake at a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.
• Remove from oven and let it stand for 5-10 minutes.
• Demould the cake and allow to cool down completely. Please note the cake needs to be cool down completely before frosting the cake.
• Take the refrigerated ganache. Using an electric hand beater whip the chilled ganache for 2-3 minutes over medium speed. It will lighten up, become double in size and fluffy.
• Take the cake and cut it into three layers.
• Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup.
• Top some whipped chocolate ganache. Spread evenly using a palette knife.
• Repeat the same with the remaining layers of cake.
• Crumb coat the cake well. Reserve some whipped ganache for the top decoration. Refrigerate the cake for atleast 10 minutes.
• Take the other part of the ganache. Take out the cake from the refrigerator.
• Frost the cake and cover smooth the sides and top using cake scraper or palette knife. Reserve a small amount of chocolate frosting for the glaze and drip effect.
• Use a zig zag cake scraper to make a design on the sides of the cake.
• To smooth the frosting, dip the palette knife in hot water and smooth the frosting.
• Heat the remaining chocolate ganache to loosen the ganache and make pouring consistency. You can microwave for few seconds or use double boiler method. You can add 1-2 tablespoons milk if you ganache is thick.
• Now pour the ganache over the frosted cake. Using a palette knife spread the ganache all over the cake and let it drip down along the sides.
• Take a piping bag and insert a nozzle. I used large size star nozzle.
• Scoop the remaining whipped ganache in the piping bag. Cut the tip of the piping bag.
• Pipe dollops of simple swirls around the edges of the cake and make small star borders at the bottom of the cake.
• Decorate with sprinkles and cake toppers of your choice.
• That's it! Your decadent and beautiful Dutch truffle cake is ready.