Ghirardelli® Triple Chocolate Truffle Cake Recipe - Allrecipes.com
Ghirardelli(R) Triple Chocolate Truffle Cake Recipe
  • READY IN 9+ hrs

Ghirardelli® Triple Chocolate Truffle Cake

Recipe by  

"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    9 hrs 30 mins

Directions

  1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
  2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
  3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
  4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
  5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
  6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
  7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

Fool Proof!!! I made this cake the day of and had to improvise a lot because I'm in Honduras, but it turned out great!! I whipped the eggs by hand with a whisk, I used aluminum foil instead of parchment paper and lined the bottom and sides all with one sheet. I had major problems with my oven and left it in there way over an hour and even though the top had a huge bubble, once I flipped the cake and added the ganache it looked great! I took it out of the pan almost immediately after taking it out of the oven and let it sit for about 2 hours. I made the GANACHE with chocolate chips and EVAPORATED MILK and threw it in the fridge till the ganache hardened. EXCELLENT.....like I said FOOL PROOF! Thanks

 
Most Helpful Critical Review
Nov 29, 2010

sorry but we did not like this recipe at all.and there were 5 of us trying it.I made it look so nice raspberries and white choc garnish.made just as it said.very bitter and I love choc with the best of them. I even checked to make sure I bought the right kinda chips.I was disappointed.easy to make thugh

 
Dec 23, 2010

First, five stars for the original recipe. However, I was making this for a family party, and needed a sweeter version for those who dislike dark chocolate. After experimenting, I found that a half recipe fits nicely in a 2" deep, 6" diameter cake pan. Milk chocolate can be substituted for at least two-thirds of the chips used in the cake. Milk chocolate can also be substituted for the icing if you cut the cream in half (makes sense since milk chocolate already contains some milk). Whatever you do, Do Not Substitute White Chocolate! That came out so thin and sour that I thought the cream was bad. If you want a white topping, mix confectioners sugar with a little cream and vanilla extract.

 
Oct 26, 2010

Wow- this was restaurant quality good. My husband already asked me to make this as his birthday cake. As other reviewers recommended, I garnished with fresh raspberries. Also- note that this is a rich cake, so just a small slice will be enough to satisfy even a serious choc-o-holic! Thanks for the definite "keeper" recipe!

 
Jun 20, 2011

my husband loves intense desserts so i had to try this for father's day. i was intimidated by everyone saying the cake was foolproof, and there was a moment where i thought everything was falling apart. first i used a springform pan and i was really afraid that the water would seep in from the water bath, but i used foil in between to seal it and it turned out fine! also, i've never made a cake like this before so i had issues trying to figure out how much it was supposed to "pull away from the sides" and the part about being set in the middle, what exactly does that mean? surely not that a fork would come out clean because that would take even longer. i let it cook for an extra 10-15 minutes or so because the center was super gooey at 40 minutes. when i took it out, a knife certainly would not come out clean but i could touch the top without having goo on my fingers. i'm not sure if i overcooked it, but i do know that it came out amazing and my husband loves it. i felt it absolutely necessary to enjoy a piece with vanilla ice cream for balance. delirious giggles and chocolate coma ensued. he woke up first thing this morning and cut a whole 1/4 of the cake, and ate it warm with vanilla ice cream. it's super rich, divine even, and smooth... and a recipe i will keep and use forever. i guess i'll just have to ask around and find out if i was really supposed to take it out even sooner because if the cake gets better than this i will actually die.

 
Jan 05, 2010

Wonderful extra chocolately cake! My family and I loved it! I followed the recipe as written and had great results. I also used fresh raspberries to decorate the cake and it was divine. I did, however, have to use a 9 inch spring form pan because I didn't have a regular 9 x 2 round cake pan. Came out perfect! Thank you for a great chocolate cake recipe.

 
Jun 01, 2010

Mind Blowing Recipe! This recipe is just too good! I made it for my husband as he is a chocolate lover...and I am sure he is gonna love it! I have just baked it and its tasting soooo good! I had to bake it on a higher temperature for some more time as 325 degrees didnt suffice so I increased to 350degrees and baked for another 20minutes.... turned out awesome! Thanks for the great recipe!

 
Nov 24, 2009

I recently went to a lovely B&B, this recipe was on their dessert menu. We ordered one to share (4 of us) and ended up ordering a second! When I came back home I searched the internet for this recipe! Should have known I would find it on ALLRECIPES! I will be making this for Christmas. It is a dense chocolaty dream! It gets 5 stars from me. A lovely elegant dessert sure to please a cocoa lover!

 

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Nutrition

  • Calories
  • 754 kcal
  • 38%
  • Carbohydrates
  • 60.8 g
  • 20%
  • Cholesterol
  • 295 mg
  • 98%
  • Fat
  • 59.5 g
  • 92%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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