Recipe for the Richest Chocolate Truffle Cake ever
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Date: 2019-10-31
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Comments and reviews: 10
Ty Santika
I made this at home and there are afew things to note you must prepare everything pre-melt the butter have bowls spoon and spatulas open and ready as this recipe is a race against time, i had trouble with beating the eggs enough to where folding it it would work i recommend to beat till medium stiff peaks as there is no such thing as gently folding and as soon as the butter is added and folded in quickly place into the pan as the next minute the batter will get gassy and you don't want to move it when its in this stage, be prepared to make extra as its super easy for the cake to fail, i used 300g of 70% dark chocolate and 300g of 35% and it worked perfectly when broiling use the least amount of time and heat so the chocolate dosnt temper make more than what you need because its delicious. for a 6 cake tin you will need over 50cm long of acetate. through trial and error it worked
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I made this at home and there are afew things to note you must prepare everything pre-melt the butter have bowls spoon and spatulas open and ready as this recipe is a race against time, i had trouble with beating the eggs enough to where folding it it would work i recommend to beat till medium stiff peaks as there is no such thing as gently folding and as soon as the butter is added and folded in quickly place into the pan as the next minute the batter will get gassy and you don't want to move it when its in this stage, be prepared to make extra as its super easy for the cake to fail, i used 300g of 70% dark chocolate and 300g of 35% and it worked perfectly when broiling use the least amount of time and heat so the chocolate dosnt temper make more than what you need because its delicious. for a 6 cake tin you will need over 50cm long of acetate. through trial and error it worked
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Ammarah Ayaz
I tried this and took it to my aunt's when I went to stay this weekend It was Yummy the kids loved it and so did the adults. Definitely will make againUsed ( dark chocolate from Tesco) that was 80p/150g As I couldn't find the other chocolate Did the job tastes Great Thank you so much Jemma I've tried so many of your recipes and they turn out deliciousMy Families favourite is rainbow cakeMum loves the chocolate cup cakesAnd I use the rainbow cake recipe divided into 3 (3eggs 250g Sugar Flour butter /margarine etc) to make normal cake and spread some jam and coconut over it they love that as well with some custard. Bouncy texture and softness yummy cakes
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I tried this and took it to my aunt's when I went to stay this weekend It was Yummy the kids loved it and so did the adults. Definitely will make againUsed ( dark chocolate from Tesco) that was 80p/150g As I couldn't find the other chocolate Did the job tastes Great Thank you so much Jemma I've tried so many of your recipes and they turn out deliciousMy Families favourite is rainbow cakeMum loves the chocolate cup cakesAnd I use the rainbow cake recipe divided into 3 (3eggs 250g Sugar Flour butter /margarine etc) to make normal cake and spread some jam and coconut over it they love that as well with some custard. Bouncy texture and softness yummy cakes
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Vikram Mittal
#CupcakeJemma hellooooo. I loove your videos on the delectable cakes and desserts. it's easy, directive and soooo amazing. thank you for your videos. I have a quick information request. I am very keen to do a bakery and pastry Arts course. with all the million options out there I am soo confused, could you please guide me or suggest a good school for this. i am from India but I want to do this somewhere in Europe. Thank you in advance. appreciate the help. keep up your lovely work and god bless you Jemma.
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#CupcakeJemma hellooooo. I loove your videos on the delectable cakes and desserts. it's easy, directive and soooo amazing. thank you for your videos. I have a quick information request. I am very keen to do a bakery and pastry Arts course. with all the million options out there I am soo confused, could you please guide me or suggest a good school for this. i am from India but I want to do this somewhere in Europe. Thank you in advance. appreciate the help. keep up your lovely work and god bless you Jemma.
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Jill Pritchard
Happy new year 2019 just a scotch early but better early than as late as I really am. There was a thought that came to me since I like texture in food, possibly add some water bars or a candy bar here in the US called Butterfinger. Heard of it? Its a peanutbutter type of bar and YES, it is delicious It has an almost similar texture as the candy you mixed in the vanilla ice cream and made the Ginger sandwich cookies. I will let you know if I try it. Cheers, Irish Jilli
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Happy new year 2019 just a scotch early but better early than as late as I really am. There was a thought that came to me since I like texture in food, possibly add some water bars or a candy bar here in the US called Butterfinger. Heard of it? Its a peanutbutter type of bar and YES, it is delicious It has an almost similar texture as the candy you mixed in the vanilla ice cream and made the Ginger sandwich cookies. I will let you know if I try it. Cheers, Irish Jilli
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magicattic
I just made this Instead of the plastic from an art shop, I just used a few pieces of laminated paper around the inside of the cake pan. They peeled off fine, and I didn't have any weird seams since they were three separate pieces. So thrilled. The extra truffle filling tasted amazing and the sponge looks so light and moist. I cannot wait to eat this tomorrow I also made this in a springform pan. I had nothing else.
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I just made this Instead of the plastic from an art shop, I just used a few pieces of laminated paper around the inside of the cake pan. They peeled off fine, and I didn't have any weird seams since they were three separate pieces. So thrilled. The extra truffle filling tasted amazing and the sponge looks so light and moist. I cannot wait to eat this tomorrow I also made this in a springform pan. I had nothing else.
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matt0metcalfe
Hey Jemma, I've just made this cake and it's absolutely brilliant. I love all your videos I found that my sponge didn't rise very much so tiny layers were very thin (much thinner than yours in the video) and very dense. Could I use some kind of raising agent in the mix to help it rise? Would love some guidance
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Hey Jemma, I've just made this cake and it's absolutely brilliant. I love all your videos I found that my sponge didn't rise very much so tiny layers were very thin (much thinner than yours in the video) and very dense. Could I use some kind of raising agent in the mix to help it rise? Would love some guidance
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Rick Santiago
Today, I tried the cake for the first time. Everything was perfect until I brought it out of the fridge. All layers went down to the side like melting. What did I do wrong? The cake rested for 3 hours straight in the refrigerator. How frustrating
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Today, I tried the cake for the first time. Everything was perfect until I brought it out of the fridge. All layers went down to the side like melting. What did I do wrong? The cake rested for 3 hours straight in the refrigerator. How frustrating
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Lailanie de Leon
Hi Jemma I got the courage to bake this cake for my sons birthday. It was the bomb I love baking it and will do it again sometime. Love the cake and i know my son loves it too because hes a big chocolate fan. Its the perfect indulgence.
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Hi Jemma I got the courage to bake this cake for my sons birthday. It was the bomb I love baking it and will do it again sometime. Love the cake and i know my son loves it too because hes a big chocolate fan. Its the perfect indulgence.
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Sonia Here
Hi jemma your videos are always awesome Well i made truffle cake its sponge was awsome truffle filling taste amazing but that was v runny and I spoiled my cake as it was dripping so can u plz let me know where i went wrong. Ill be v happy
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Hi jemma your videos are always awesome Well i made truffle cake its sponge was awsome truffle filling taste amazing but that was v runny and I spoiled my cake as it was dripping so can u plz let me know where i went wrong. Ill be v happy
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Nosam
I made this cake twice now and I suggest folding in the flour mixture in two parts, because I found it was sinking to the bottom and clumping. And I'd mix the butter with a tiny bit of batter before adding so it is easier incorporate.
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I made this cake twice now and I suggest folding in the flour mixture in two parts, because I found it was sinking to the bottom and clumping. And I'd mix the butter with a tiny bit of batter before adding so it is easier incorporate.
reply
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