Home Made Recipes

Ghirardelli® Triple Chocolate Truffle Cake

Ghirardelli® Triple Chocolate Truffle Cake


Unique recipe makes eight servings Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • three cups Ghirardelli Semi-Candy Chocolate Chips

  • 1 cup unsalted butter at room temperature

  • eight giant eggs, chilled

  • 1/four teaspoon salt

  • half cup heavy cream

  • 1 cup Ghirardelli Milk Chocolate Chips

  • 2 ounces Ghirardelli White Chocolate baking bar, chilled

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  • PREP

    20 minutes

  • COOK

    forty minutes


    9 hrs 30 minutes

Ghirardelli® Triple Chocolate Truffle Cake


  1. Preheat the oven to 325 levels F. Organize a rack in middle of oven. Butter the underside and sides of a 9 by 2-inch spherical cake pan and line the underside with parchment paper.
  2. Within the prime of a double boiler or in a heatproof bowl over barely simmering water, soften the semi-candy chocolate chips and butter, stirring sometimes till clean. Cool barely.
  3. In the meantime, in a big bowl with an electrical mixer fitted with the whip attachment, whip the eggs and salt on medium velocity till doubled in quantity, about 5 minutes. Gently fold the whipped eggs, a 3rd at a time, into the melted chocolate. Pour the batter into the ready cake pan.
  4. Put together a water tub for the cake by putting the cake pan in a bigger pan, and filling the massive pan midway up the edges of the cake pan with scorching, however not boiling water.
  5. Bake for about forty minutes, or till the cake pulls away from the edges of the pan and is about within the middle. Take away the pan from the water tub to a cooling rack, and funky the cake utterly within the pan. Cowl with plastic wrap and refrigerate in a single day. To take away the cake from the pan, dip the pan in heat water midway up the edges and run a skinny metallic spatula across the inside the pan. Invert onto a plate to unmold and take away the parchment paper.
  6. To organize the ganache, deliver the heavy cream to a simmer in a small saucepan over low warmth. Pour the heated cream over the milk chocolate chips. Stir gently till clean and permit to chill barely. When the ganache continues to be heat to the contact, pour excessive of cake and unfold with an offset spatula to evenly cowl (There might be some ganache leftover.)
  7. Chill the cake till the ganache units, about half-hour. To garnish, grate the white chocolate bar on prime of cake.


  • Energy
  • 754 kcal
  • 38%
  • Carbohydrates
  • 60.eight g
  • 20%
  • Ldl cholesterol
  • 295 mg
  • ninety eight%
  • Fats
  • fifty nine.5 g
  • ninety two%
  • Fiber
  • three.2 g
  • thirteen%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • one hundred seventy mg
  • 7%

* % Every day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Ghirardelli®

“Created by Gigi Burton, of Plainsboro, New Jersey, this cake gained the grand prize of the Ghirardelli Chocolate ‘Is Your Dessert Intense Sufficient?’ contest.”

Categories:   Holiday Cakes