Truffle cake recipe like in a factory. Truffle cake is the chocolateiest of all cakes. The process is extremely simple

Let's create a delicious Truffle cake based on the famous candies of the same name. Let's combine moist dark cakes, plenty of cream, classic ganache and, of course, the obligatory dominant taste and aroma of chocolate in an improvised recipe. Let's get a real holiday product - appetizing, rich and presentable!

Let’s take as a basis the popular “Chocolate in boiling water” sponge cake with a crumb rich in color and taste with a moist texture. As a cream we will use a creamy chocolate mixture, typical for making real truffles. And to further justify the name of the dessert, we’ll decorate the cake with homemade sweets.

Ingredients:

For the test:

• eggs - 2 pcs.;
• cocoa powder - 60 g;
• milk - 200 ml;
• water (boiling water) - 200 ml;
• sugar - 350 g;
• vegetable oil - 90 ml;
• flour - 270 g;
• baking powder - 1.5 teaspoons;
• soda - 1.5 teaspoons;
• vanilla sugar - 1 teaspoon.

For cream:

• dark chocolate (not milk) - 200 g;
• cream 33-35% - 500 g;
• powdered sugar - 50 g.

For the ganache:

• dark chocolate - 150 g;
• cream 33-35% - 150 g.

For registration (optional):

• chocolate truffles;
• chocolate shavings.

1. Prepare the dough. Beat the eggs and the entire portion of sugar, including vanilla, with a mixer until a fluffy, thickened white mass is obtained.
   
2. Add milk and refined (odorless) butter to the sugar-egg mixture. Stir with a spoon or spatula and combine the ingredients.
   
3. Mix flour, cocoa powder, baking soda and baking powder in another bowl.
   
4. In parts (in 3-4 approaches) sift the flour mixture into the liquid light mixture. Each time, carefully knead the mass from bottom to top until all dry inclusions are completely dissolved. The result is a viscous and viscous chocolate dough.
   
5. Lastly, pour in the boiling water and quickly, without waiting for the liquid to cool, stir the mixture until smooth. After adding water, the dough becomes liquid - that's how it should be!
   
6. We will bake the biscuit in a container with a diameter of 20 cm, so that the baked goods turn out high and can be cut into 4 cake layers without any problems. For convenience, line the bottom of the dish with parchment paper; do not grease the walls. Pour the liquid dough into the prepared container and place it in an oven preheated to 180 degrees. The dish should have high walls - the sponge cake will be about 7 cm high. If there is no suitable high mold, you can divide the dough in half and bake in two batches, then cut each part into two layers.
   
7. Bake a fluffy sponge cake for about an hour. The time may vary depending on the characteristics of the oven. To make sure it is ready, lower a wooden skewer deep into the center of the crumb. If there is no wet dough or raw crumbs left on the stick, the sponge cake is ready!
   
8. Allow the baked goods to cool completely. Then we run a knife along the walls and remove the biscuit from the mold. Cut into 4 approximately equal cake layers. The crumb is moist, so there is no need for additional impregnation.
   

   Cream for Truffle Cake

9. Chop the chocolate bars into small “shards” with a knife and place them in a work bowl. The recipe uses chocolate with a cocoa content of 70%.
   
10. Measure out 100 ml of cream and heat until very hot (no need to boil). Pour in the chocolate pieces and stir vigorously until all the clots are dissolved. If the cream has already cooled down and the chocolate has not yet completely melted, place the mixture in a “water bath” and bring until smooth with constant stirring. Cool the melted chocolate.
    
11. Whip the remaining portion of cream (400 ml) with powdered sugar. We work with the mixer until the mass thickens - we start at low speed, gradually increasing the speed. As soon as the tracks from the corollas stop floating, we stop. Don't forget that the whipping cream must be cold!
    
12. Add cooled chocolate to the lush creamy mass. Beat for a short time - just until the cream is evenly colored.
    

    Assembling the Truffle cake

13. Place the first chocolate cake on a plate. Apply a thick layer of cream on top and distribute evenly.
    
14. Next, we repeat the steps - cover the cream layer with the next cake layer, coat it thickly again, etc. Cover the assembled high stack with the remaining cream on all sides. Place the cake in the refrigerator for at least 4 hours (you can leave it overnight). During this time, the cakes will combine with the cream, the dessert will strengthen, cool and be ready to be covered with ganache.
    
15. We form the mixture for the final coating. We split the chocolate into slices and pour in the cream heated until hot.
    
16. Mix vigorously until all lumps disappear and a smooth texture is obtained.
    
17. Apply ganache to the cooled Truffle cake - completely coat the surface and sides.
    
18. If desired, decorate the dessert with chocolate chips and truffles. In our example, homemade sweets are used - recipe

You need to start preparing the cake the day before. Break the chocolate into small pieces, cut the butter into cubes. Dilute instant coffee in 50 ml of hot water. Place the chocolate and butter in a saucepan and pour in the coffee. Place over medium heat and cook, stirring, until the mixture is smooth. Remove from heat immediately. In this step, it is very important not to overheat the chocolate mixture.

Sift flour with baking soda and cocoa powder into a large bowl, add sugar and mix.

Beat the eggs with a whisk. Continuing to whip, pour in the cream. Add the resulting mixture to the bowl with flour, stir until smooth.

Carefully pour the melted chocolate and butter into the bowl. Mix carefully with a wooden spatula.

Grease a rectangular baking dish with butter and line with parchment. Pour the resulting dough into it. Place in an oven preheated to 160°C for 1.5 hours. Remove from the oven and let cool in the pan. Then carefully remove the cake, wrap it in parchment and refrigerate overnight. The height of the cake will depend on the size of the mold. In a mold measuring 20x30 cm, the sponge cake will turn out quite tall and can easily be cut into 3 layers.

The next day, cut the cooled sponge cake into 3 horizontal layers. Cover with a towel and set aside.

Grate white chocolate. Bring the cream to a boil and immediately remove from heat. Add chocolate, stir. Pour in 1 tbsp. l. boiling water. Stir until the mixture becomes homogeneous. Let cool to room temperature, then place in the refrigerator for 1 hour.

Beat the chocolate mixture with a mixer for 2 minutes.

Divide the resulting cream into 2 parts. Grease two cake layers, place on top of each other and cover with the third cake layer.

Cake Recipes

Truffle cake differs from others in its rich chocolate taste. Try to cook it and you won’t regret it. It will decorate any holiday. How to make mousse from

1 hour

380 kcal

5/5 (2)

Kitchen utensils: a whisk to beat eggs, steam pans and a sponge tin.

Biscuit ingredients:

Ingredients for cream:

• Cream (fat) – 600 ml.
• Rum – 4 tbsp.
• Milk chocolate – 100 g.
• Dark chocolate – 350 g.
• Nuts (for sprinkling) – 150 g.

Why is the cake called truffle? It is named after the Truffle candy. The ingredients and method of making candy and cake are similar. The candy filling is a cream that consists of cream and chocolate. Sometimes rum or cognac is added there.

The cream, in turn, is coated or glazed with dark chocolate. The candy is sprinkled with cocoa or wafer crumbs on top, just like the cake.

Choosing the ingredients

If you find a recipe for truffle cake at home, then you need to choose the right ingredients. I'll give you some simple tips. Dark chocolate must have a high cocoa content, at least 72%. The more cocoa, the healthier the chocolate and the tastier the cake.

For any desserts, only the highest grade flour is used. The cream must be full fat. If you prefer to use brown sugar, that will work for this recipe too.

Step by step recipe

First stage (preparing the biscuit)

Ingredients:

• Dark chocolate – 250 g.

• Butter – 250 g.

I prepare the sponge cake for truffle cake according to GOST.

Second stage

Ingredients:

• Eggs – 4 pieces.

• Sugar – 300 g.

Third stage

Ingredients:

• Baking powder – 2 g.
• Flour – 180 g.

• Salt – a pinch.

Fourth stage (cream)

Ingredients:

• Dark chocolate – 350 g.

• Milk chocolate – 100 g.

We are preparing. Chocolate melt in a water bath. Cool down.

Fifth stage

Ingredients:

• Rum – 4 tbsp.
• Cream – 600 g.

• Nuts – 150 g.

Sixth stage

Video of making Truffle cake

This video explains in detail how to make truffle cake. I recommend watching:

I have attached a photo to my chocolate truffle cake recipe.

Meringue cake

First, culinary experts gave the candy the shape of a delicious mushroom, hinting at the sophistication and rarity of the delicacy - that’s where its “mushroom” name comes from. And then they decided that there should be a lot of good dessert, and they came up with truffle cake.

The dessert in the classic version is served in its original form, without hiding its sophisticated beauty behind the decor, or it is additionally decorated according to taste and personal preferences.

To execute the traditional, basic recipe you will need:

• dark chocolate – 2 bars of 100 g;
• selected eggs – 5 units;
• butter – 1 pack;
• sugar – 1 glass;
• coffee – 1 tbsp. l.;
• a couple of tablespoons of water to dissolve the coffee.

Much will depend on the quality of the chocolate, so you should choose the best option available.

What to do:

1. Break the chocolate into pieces, add butter, coffee, warm water. Microwave everything until melted and combined.
2. Beat the eggs by hand with a whisk with granulated sugar. Add cocoa, pour in the mixture from the microwave and stir everything thoroughly.
3. Pour the batter into the cake pan. Bake for 45 minutes at 170 ºС.

With white chocolate mousse

Let's prepare a cake with white chocolate mousse according to the “two-story” principle: the first tier will make up the classic cake layer created according to the previous recipe, and now we will analyze the algorithm for preparing the second in detail.

Let's make it from the following ingredients:

• 1 white chocolate bar (all will go);
• 3 tbsp. l. salted butter;
• 4 egg yolks;
• 2 tbsp. l. (heaped) sugar;
• 2 cups cream (at least 30% fat);
• 2 tbsp. l. packaged baking powder.

Where do you put the remaining egg whites? You can mix them with sugar and make meringue. They can also be used to easily clarify the broth.

But let's get back to the cake:

1. Place crushed chocolate, butter and baking powder in a microwave-safe bowl. Heat until everything melts.
2. Beat the yolks firmly with sugar.
3. Add the hot chocolate mixture and two heaped tablespoons of cream to them. Mix.
4. Whip the rest of the cream and pour it into the chocolate composition, by this time it should have cooled down. Mix.
5. The mousse is ready! Pour it over the truffle base and cool for a couple of hours.

Cooking in a slow cooker

When it comes to making desserts, a slow cooker will not let you down. Nothing in it will definitely burn or dry out. Therefore, we can confidently entrust this kitchen unit with the process of baking such an exquisite dessert as truffle cake.

What you will need:

• sweet butter – 150 g;
• sugar – 300 g;
• sour cream – 200 g;
• heavy cream – 250 ml for the base + another 50 ml for filling;
• egg – 2 units;
• cocoa – 100 g;
• flour – 180 g;
• soda or baking powder – 5 g;
• dark chocolate without filling – 100 g;
• almond slices – 3 tbsp. l.

The dessert is easy to prepare:

1. Take three containers. In the first, mix melted butter, sugar and cocoa; in the second - sour cream, eggs and cream; in the third - flour and baking powder.
2. Combine all three mixtures into one and mix again.
3. Pour the mixture into the multicooker bowl. Cook for 50 minutes in the “Baking” mode.
4. Now you need to do the filling. Break the chocolate into slices, pour in cream and melt in the microwave (30 - 60 seconds). Stir the resulting mixture until smooth and cool.
5. Cover the finished base with filling, then sprinkle with almond slices. Chocolate truffle cake is served chilled.

Just a note. You can buy almond slices or make your own. In the latter case, the nuts should be soaked in water for 24 hours, then thinly sliced ​​with a sharp knife and dried in a frying pan for 5 minutes.

Chocolate truffle cake

When there is neither time nor desire for long-term witchcraft over dessert, we will prepare an express cake from store-bought cake layers, which we will grease with a special cream.

To prepare truffle cream for the cake you will need:

• two bars of dark chocolate;
• 500 ml heavy cream;
• as well as packaging of cakes.

The process is extremely simple:

1. Heat one half of the cream and crumble the chocolate into it until it dissolves.
2. Beat the second half and add to the first.
3. Grease the cakes with the resulting cream and place on top of each other. Drizzle chocolate on top of the finished dessert. That's how fast and simple it is. The cake is ready!

Recipe from Tatyana Litvinova

Tatyana teaches her audience to cook according to ancient recipes, which are not always easy to execute. This is probably where the secret of the amazing taste and fabulous appearance of the prepared dishes lies.

The list of ingredients for Tatyana’s dessert is impressive, but the result is worth the money and effort:

• dark chocolate – 5 bars of 100 g each (without filling);
• sweet cream unsalted butter – 2 packs;
• white sugar – 1.5 cups;
• country eggs – 3 units;
• flour – 1 glass;
• baking powder – 5 g;
• salt – 5 g;
• heavy cream (from 30%) – 1 glass;
• sour cream – 70 ml;
• powdered sugar – 200 g;
• water - a quarter glass;
• lemon juice – 0.5 tsp. (will prevent the glaze from becoming sugary);
• natural instant cocoa – 1 tbsp. l.;
• brandy – 1 tsp.

The ingredients are divided between different parts of the cake:

1. It all starts with making the crumbs. For this purpose, put the saucepan on the fire, pour water into it, add half a glass of sugar and lemon juice. Cook until the syrup thickens.
2. In a bowl, mix a quarter stick of butter with cocoa with a fork. Pour syrup here. Stir vigorously until the mixture cools and becomes viscous. Place it in a thin layer on parchment.
3. Let's switch to biscuit. Beat eggs with sugar (200 g) until foamy. Melt two bars of chocolate and one stick of butter together and pour into the eggs, leaving a cube of butter for greasing. Add flour, baking powder, salt. Mix by hand.
4. You need two pans: one larger, one smaller. Place parchment on the bottom of the small one and grease the walls with oil. Fill it with dough, close the lid and wrap it in a towel - it will absorb the condensation. Place the smaller container in the larger one and cover it too. Keep on low heat for 1 hour.
5. Now let's make the cream. Melt the chocolate. Combine half a glass of chilled cream, sour cream, powdered sugar (100 g) and beat. Pour chocolate into the resulting mixture and stir.
6. Let's return to the baby. To do this, the mass from the parchment should be crushed in a blender.
7. Cut the cake lengthwise into two “pancakes”. Then form the dessert in the following sequence: first pancake – cream – crumbs – second pancake – cream – powdered sugar (remaining 50 g).
8. The sides of the treat should also be coated with cream. After this, keep the almost finished dessert in the cold for 15 minutes.
9. What's left is the icing. Combine half a glass of cream, half a stick of butter, 2 tablespoons of powder, chopped chocolate and brandy. Heat until everything melts.
10. Fill the cake with glaze. Grate the remaining chocolate bar and sprinkle the resulting shavings over the cake. Let the dessert sit in the cold for 1 hour.

How to make dessert with meringue

This baking option is suitable for special occasions. The cake is bought in a store or prepared according to the first classic recipe, but then supplemented with a special, airy and delicate composition.

To prepare it you will need:

• three medium eggs;
• mug of sugar;
• a stick of butter;
• a whole can of condensed milk;
• half a chocolate bar.

Homemade truffle cake with meringue is prepared according to the following algorithm:

1. Cream is condensed milk mixed with melted butter. The latter will take a whole pack, but one tablespoon should be left for the glaze.
2. Meringue is made from egg whites. Beat them with sugar until they thicken. Place sweet portions on a lined baking sheet, which are then baked for 90 minutes at 120 ºC.
3. The pre-prepared cake layer is thinly greased with cream and meringue is laid out on it, filling the gaps with the same milky-creamy sweet composition.
4. It was just a matter of icing. But this problem can be solved - melt the chocolate with the addition of butter and pour it over the cake. Place the delicious dessert in the refrigerator for 2 hours.

Just a note. The meringue is formed using a regular plastic bag. For this purpose, you should put the mixture into it, cut off a small corner and squeeze out future “bezes” through it.

Truffle sour cream cake

An interesting dessert reminiscent of Tiramisu, adapted to our requirements for home baking.

To perform it you will need:

• half a bar of dark chocolate;
• sugar - 0.5 cups for the cream, one for the base and glaze;
• 20% sour cream – 0.5 cups for the cream, one each for the base and glaze;
• 0.5 tsp. soda;
• 1.5 cups sifted wheat flour;
• oil “Peasant” – 2 tbsp. l. for dough, 1 – for glaze;
• 2 cookies, “Yubileiny” type;
• cocoa powder: 5 tbsp. l. – for the base, 1 – for the cream;
• 1 tbsp. l. freeze-dried coffee;
• 1 egg.

This cake consists of three parts: dough, cream and glaze.

Let's start creating each one:

1. Grind the egg with sugar, add sour cream and soda. In a separate bowl, combine cocoa with flour and pour the resulting mixture into the sour cream mixture. Mix.
2. Sprinkle crushed cookies onto the bottom of the baking dish. Pour the dough over it and bake at 170 ºC for 40 minutes.
3. While the workpiece is cooling, prepare the cream. In a convenient bowl, combine sour cream, sugar, coffee and warm melted butter. Beat everything with a blender.
4. Cut the dough into 3 - 4 cakes and coat each one thickly with cream. We combine them to form a dessert.
5. Prepare the glaze: combine butter, cocoa, sour cream and sugar and heat. Pour the glaze over the cake without having had time to cool down.

Truffle sweets and cakes are elite delicacies. But preparing them in your own kitchen, as it turns out, is not difficult. Feel free to take on the task of bringing recipes to life and be sure that your culinary masterpiece will be appreciated.

Hello, my dear girls and boys!

It's been a while since I pleased you with delicious cakes. I will improve.

Today's cake is definitely dedicated to all chocoholics, chocolate lovers and others chocolate addicts.

I prepared it not because it hit me in the head, but because you repeatedly asked me to tell you about this cake.

I'm telling you.

Truffle cake - where does this name come from, and where does the cake itself come from?

In our Union we had a cake called “Truffle”. But this, of course, is not it. There was only a superficial resemblance to the truffle in that cake. That cake was the most primitive of all Soviet ones: an ordinary white sponge cake soaked in syrup and covered with Charlotte cream with cocoa.

A real truffle cake is called that because it was created in the image and likeness of chocolate truffles.

Let's remember what chocolate truffles are.

Chocolate truffles or truffle sweets were named so because of their external similarity to truffle mushrooms. In the classic version, it is pure ganache, consisting of dark chocolate and heavy cream in equal proportions with the addition of a small amount of butter. This ganache is formed into round or cone-shaped candies and rolled in cocoa. And these are my favorite candies. Especially if they are Belgian. If all these products are of the highest quality, then the truffles turn out simply divine!

So here it is. Based on the principle of such popular candies in the world, confectioners could not help but come up with a cake.

In fact, truffle cake recipes are a dime a dozen. There is no one true authentic recipe.

Main meaning the truffle cake has cream. The cream, of course, must be truffle. That is, pure chocolate and cream. We don’t need oil here, because, unlike sweets, the cream should not be dense.

Well, the cakes are, of course, chocolate. Here already someone likes something. You can make it simply with cocoa, or you can make it with chocolate to get some kind of chocolate cosmos. See other chocolate cake options.

I have cream, cakes, and icing, all with high quality dark chocolate.

As a result, we get a chocolate explosion - a mega-rich cake with moist chocolate cake layers and airy chocolate cream.

Oh, I also forgot to say that I made this cake for our family’s 5th anniversary. I inflated 5 large balloons and 10 small ones with my own cheeks, lit a candle on the cake and waited for my beloved in the dark to return from work. Well, in general, the surprise was a success, especially considering the fact that last year I completely forgot about this day. In general, to be honest, I only now, after 5 years of marriage, remembered the date of our wedding. That's the kind of asshole I am.

Well, now.

Step-by-step recipe for truffle cake

The cake is not at all difficult to prepare. The only thing you need is lots of good chocolate and heavy cream.

To save a little, you can use cheaper chocolate for the sponge cake, but make the cream and glaze with good chocolate.

Compound:

Chocolate cakes

• dark chocolate, 50−60% - 170 gr.
• butter, softened - 155 gr.
• powdered sugar - 60 gr.
• eggs - 7 pcs.
• flour - 190 gr.
• salt - ½ tsp.
• sugar - 55 gr.

Syrup

• sugar - 170 gr.
• water - 60 gr.
• rum or cognac - 100 gr.

Truffle cream

• dark chocolate - 400 gr. (excellent quality Callebaut )
• heavy cream, 33−35% - 540 gr. ( For example, These ones )

Chocolate glaze

• dark chocolate - 225 gr.
• instant coffee - 1 ½ tsp.
• heavy cream, 33−35% - 180 gr.
• sugar - 2 tbsp.
• glucose syrup or honey - 2 tbsp.

Preparation

Chocolate cakes

While the biscuit is cooling, we need to cook the syrup.

Syrup

1. In a small saucepan, combine sugar and water, stir gently and bring to a boil over moderate heat, stirring from time to time.
2. Boil the syrup for about 5 minutes, add rum or cognac, remove from heat and cool.

Truffle cream

Assembling the cake

Chocolate glaze

Make this cake and your chocolate-loving friends will never forget you!

And I will soon appear with a new cake, which you were also really looking forward to.

Don't go too far from the screens))

Good luck, love and patience.