Chocolate truffle cake?

Question

I had a piece of a cake and it was called chocolate truffle cake. the bottom layer was chocolate cake and the middle was truffle. Anyone have a receipe

Answer 1

CHOCOLATE TRUFFLE CAKE

CAKE:

12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch salt

GLAZE:

6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your favorite liqueur
3 tbsp. butter

CAKE: In microwave or double boiler, melt chocolate chips and butter. Mix in sugar, flour, water and vanilla. Remove from heat and stir in egg yolks one at a time; cool. Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Spread into buttered springform pan, 8" for higher cake, 9" for thinner, larger cake. Bake at 425 degrees for 15 minutes. Cake will be soft in center when done. Cool.
GLAZE: Chocolate chips with coffee in microwave or saucepan. Stir until very smooth. Add liqueur. Mix in butter, one tablespoon at a time, stirring until smooth. Spread over cake. Allow to cool, then garnish as desired with fruit, almonds, etc. Keep in cool place.

Answer 2

Peppermint Truffle Chocolate Cake:

1¼ hours 30 min prep
12 servings

Filling
1 cup semi-sweet chocolate chips
2/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract
Cake
1 (18 1/4 ounce) package devil's food cake mix with pudding
8 ounces light sour cream
1/3 cup oil
3 eggs
Icing
3/4 cup powdered sugar
1 1/2 ounces cream cheese, softened
1-2 tablespoon milk
6 hard peppermint candies, finely crushed

1. Combine filling ingredients in medium microwave safe bowl. Microwave on high for 30 seconds or until melted and smooth. Set aside.
2. Combine all cake ingredients and beat until smooth. Spoon into greased and floured 12 cup bundt pan.
3. Drop spoonfuls of the filling over the batter, taking care to keep the filling away from the sides of the pan.
4. Bake at 350 for 35 to 45 minutes or until done via toothpick test. Cool in pan for 10 minutes, invert onto wire rack and cool for about an hour.
5. In medium bowl combine the glaze ingredients and beat with wire whisk until smooth. Add additional milk until desired drizzling consistency. Sprinkle with the crushed peppermint candies.
6. Store in refrigerator.

Answer 3

Flourless Chocolate Truffle Cake
8 servings 40 min 10 min prep

300 g dark chocolate, chopped
150 g butter
6 eggs
1 teaspoon vanilla flavoring
4 tablespoons caster sugar (superfine)
CHOCOLATE GLAZE
200 g dark chocolate, chopped
1/3 cup cream
85 g butter

Pre-heat oven to 325 degrees F (170C).
Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
Stir through the chocolate mixture.
Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
Cool in the tins and refrigerate for 2 hours.
To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
Chill the glaze till it is firm.
Unmould the cakes onto serving plates and spread with the glaze.

Sinful Chocolate Truffle Cake
The Ultimate Rich Chocolate Truffle Cake. This is not a very high cake, it will be high while cooking and then will fall when it comes out of the oven. Do not panic, it is suppose to be a short cake Cake should be placed in refridgerator overnight before taking out of pan and finishing recipe.

1 cake 1¼ hours 30 min prep

14 ounces semisweet chocolate (I use Ghiradelli bar chocolate)
2 ounces unsweetened chocolate (I use bakers)
1 cup butter (do not use margarine)
9 large eggs, separated (you use both the yolk and whites)
1/2 cup sugar
1/4 teaspoon cream of tartar
confectioners' sugar (for dusting)

Preheat oven to 300 degrees.
Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
Replace bottom of pan in springform.
Grease and flour bottom and side of pan.
In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
Pour into a large bowl and set aside.
In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
Pour batter into prepared pan, spread evenly.
Bake for 35 minutes.
DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
Cool cake completely in pan on a cake rack.
When cool refridgerate overnight in pan.
In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
Refrigerate cake and remove 15 minutes before serving.