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.
- 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.
- Add milk and refined (odorless) butter to the sugar-egg mixture. Stir with a spoon or spatula and combine the ingredients.
- Mix flour, cocoa powder, baking soda and baking powder in another bowl.
- 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.
- 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!
- 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.
- 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!
- 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
- 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%.
- 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.
- 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!
- Add cooled chocolate to the lush creamy mass. Beat for a short time - just until the cream is evenly colored.
Assembling the Truffle cake
- Place the first chocolate cake on a plate. Apply a thick layer of cream on top and distribute evenly.
- 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.
- We form the mixture for the final coating. We split the chocolate into slices and pour in the cream heated until hot.
- Mix vigorously until all lumps disappear and a smooth texture is obtained.
- Apply ganache to the cooled Truffle cake - completely coat the surface and sides.
- If desired, decorate the dessert with chocolate chips and truffles. In our example, homemade sweets are used - recipe
Truffle Cake, prepared with your own hands, is a great gift not only for the hero of the occasion, but also for anyone present at the holiday!
Truffle cake is made from chocolate sponge cakes, coated with an impressive amount of chocolate cream - incredibly tasty, tender and!
Depending on the baking dish you have, the dessert can consist of three or even four cake layers and be taller, or of two cake layers, but be large in diameter, as in the photo.
Truffle Cake
Ingredients:
for chocolate cakes:
- dark chocolate - 200 g,
- butter - 200 g,
- chicken egg - 4 pcs.,
- natural yogurt – 150 ml,
- flour – 150 g,
- cocoa – 25 g,
- baking powder for dough – 1 tsp,
- powdered sugar – 100 g,
- salt - 1/4 tsp.
for chocolate cream:
- dark chocolate - 200 g,
- butter - 50 g,
- powdered sugar – 100 g,
- sour cream (fat content 20%) – 300 ml.
For decoration:
- confectionery caramel “Stars” – 1 tbsp. l.
Cooking process:
Making chocolate cakes
Pre-sieve the flour (it is advisable to make the cake as fluffy as possible). Add baking powder, cocoa, powdered sugar, butter softened at room temperature, eggs, yogurt and salt to the flour. Mix.
Chop the chocolate into slices - if you are using chocolate bars, into small pieces using a knife - if you are using tin chocolate by weight.
Place it in a container and melt in the microwave for 1 minute, turning it on at low power. The time may be adjusted depending on the power of the microwave oven. The chocolate should be completely melted.
Pour melted chocolate into the dough. Beat the mixture with a mixer. The result should be a smooth, homogeneous brown mass.
Prepare a baking dish (preferably a springform pan) by greasing the bottom and walls with vegetable oil. Place the prepared chocolate dough into the mold.
Bake the crust in a preheated oven at 180 0C for 30 minutes. Check the readiness of the cake with a match; when pierced, it should remain clean, without traces of raw dough. If necessary, increase baking time by 5-10 minutes.
Remove the crust from the oven and let cool completely.
Cut the chocolate base into two, three or four layers in thickness.
Making truffle cream for the cake
Melt the chocolate in the same way as described above. Cool slightly, add softened butter, stir until smooth.
Mix sour cream with powdered sugar (beating with granulated sugar is allowed). Combine the chocolate and sour cream ingredients and mix very thoroughly.
Assembling the Truffle Cake
Grease each cake layer with a generous portion of chocolate cream and spread it evenly over the entire surface using a knife or silicone spatula. Leave a little cream on the sides. Place the cakes one on top of the other, grease the sides of the cake, and sprinkle the top with caramel stars.
Place in the refrigerator for at least 4 hours so that the cakes have time to soak thoroughly. 
Currently, the assortment and abundance of different varieties and types of confectionery creams is amazing and makes you wonder. However, not all of them are popular. As for truffle cream, it is considered one of the most beloved, sought after and delicious. Truffle cream is used by housewives and professional confectioners. The main advantage and highlight of this chocolate cream is its royal, refined and delicate taste. It has a light, delicately velvety and creamy chocolate note. An important plus is the easy, quick and incredibly simple preparation of an exquisite confectionery delicacy.
Features of the confectionery product
Any recipe for a cake or pastry requires the preparation of a special cream. With its help, you can perfectly decorate any confectionery product, give it individuality, and make it a real masterpiece. Cake cream performs a number of important functions; in addition to making the product juicy, tasty and soaked, the cook is able to place a bright emphasis on the appearance and design.
To properly prepare a delicious cream for a cake, you will need an appropriate recipe. It is important to remember that any cream is produced by whipping, resulting in a delicate and airy sweet mass. Taking into account different technologies, creams are divided into several varieties:
- custard;
- protein;
- oil;
- creamy sour cream.
As for the creamy consistency, it can be determined by the amount of water and fat phase. Truffle cream has a special preparation recipe, as well as some tricks that are important to know. The name of the cream excites the imagination not only of children, but also of adults, as bright, beautiful and mouth-watering pictures of cakes and pastries with truffle cream appear in their heads. It is often associated with the food of the gods, namely chocolate. Considering that chocolate contains special substances, it can cause euphoria. It is important to know that a lack of chocolate in a person’s diet can cause depression.
Important! Truffle cream is not only very tasty and appetizing, but also universal, as it can be used in many recipes.
In simple words, it goes well with all confectionery products. This cake cream will enrich shortbread, biscuit, choux and even puff pastry. The advantage is that it does not take too much time to prepare. The most important thing is that you do not need specific knowledge, skills and abilities.
You can use any recipe for preparing this cake cream, but it is best to turn your attention to the most delicious, well-known ones, which are used by many housewives. Once you get the hang of it, you can change the recipe yourself and add what you see fit. It is worth remembering that such highlights are not the original, but just an interpretation. This question also concerns the number of ingredients used, so it can vary in different directions.
Technology of classic preparation of delicacies
You will need an enamel or metal pan into which you need to pour 200 milliliters of thirty percent cream. Place the pan on low heat, heat to eighty degrees, but no more. In simple words, the cream needs to be heated, not boiled, these are two different things!
Then remove the container from the stove, chop 250 grams of good dark chocolate, add to the warm cream. Stir the mixture in a circular, smooth motion until the chocolate is completely dissolved. Remove the butter from the refrigerator first; it is important to use a high percentage of fat content. The butter should be soft before adding it to the creamy chocolate mixture. Stir thoroughly. To get an attractive and subtle aroma, pour in 40 milliliters of cognac and stir gently.
The resulting cream must be refrigerated for five hours. It is advisable to prepare it in the evening so that the cake cream can brew overnight and complete all preparations in the morning. When the mixture has cooled sufficiently, beat it at high speed with a blender or mixer to obtain an airy, light consistency.
Truffle creamy version
A complex cooking method can be simplified a little, but the result will not worsen. The technology is unusually simple and understandable.
Take 200 grams of high-quality dark chocolate, chop it, then melt it in a water bath. You will need about 170 grams of Nutella chocolate spread or nougat. With this paste the taste will be very bright and rich, so use this trick when cooking.
Chilled thirty percent cream (500 milliliters) must be whipped so that the correct consistency is obtained. Be careful not to let the cream transform into butter, so don't overdo it. It is important that the cream does not separate into fat and liquid!
Wait for the chocolate mass to cool, then add it to the cream. Using a wooden spatula, stir thoroughly to an airy, tender, light consistency. The appearance of the finished truffle product should be smooth, silky, attractive and shiny.
The finished product is perfect for confectionery masterpieces, and can also be used as a stand-alone dessert, because its taste is similar to ice cream. If this is an independent dessert, then, according to leading confectioners, it should be placed in the refrigerator in molds for twenty minutes. Before serving the dessert, it is advisable to decorate it with grated chocolate, fruits, berries and nuts, lemon and mint, and whipped cream. It depends on the imagination and creative approach of the cook.
To summarize, we can say that every housewife should have her own recipe for such a chic and tasty cream, as this is a real find. The dessert turns out divinely tasty, refreshing and tonic. Bon appetit everyone!
The original truffle cream is present in many signature recipes of chefs. It is used to make cakes, chocolate desserts and savory snacks. It is not for nothing that truffle is considered the “king” of culinary aromas. In our online store you will find high quality products with the addition of almonds, olives, and porcini mushrooms.
Features of truffle cream
Delicious truffle cream is made from white or black truffle and whipped until smooth. A real truffle has a light mushroom hue and a subtle nutty aroma. It is highly valued by chefs all over the world.
It is worth ordering truffle cream in LA MAR for several reasons:
- All our products undergo quality testing. We monitor the expiration date and comply with the storage conditions of products.
- The company cooperates with reliable partners. The taste and aroma will pleasantly surprise you.
- We have a large selection. In the catalog you can find options with or without various additives.
The website contains photos of the goods, the cost, description and composition, as well as the volume of containers. We guarantee delivery of the selected product.
Order online
If you want to order truffle cream, go to the catalog, select the products you like and add them to your cart. When registering, please provide a valid phone number. Our managers will contact you, clarify the method of delivery and payment, and answer all your questions.
Upon sale, an invoice is issued. The courier will deliver the purchase to the specified address and accept payment. Before signing the invoice, the product or part of it can be returned.
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
- In a small saucepan, combine sugar and water, stir gently and bring to a boil over moderate heat, stirring from time to time.
- 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.
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