Our Chocolate Truffle Cake Filling Recipe List: For When You Want To Bite Into Heaven

See those delectable cakes with their rich chocolatey filling and glossy coating? Wouldn’t you like to eat one of those whenever you want?

And we’re not talking about draining your bank account just so you can buy one regularly (they cost an arm and a leg!, we’re talking about making your own, less expensive versions of store bought cakes.

All you need to make this happen is some instant cake mix!

Sure cake mixes look unimpressive on their own, which is why you need to add the magic ingredient - rich chocolate truffle filling!

Making Chocolate Truffle Cake Filling

Chocolate truffle filling can spell the difference between a stale cake and a delectable one. It also gives your cake additional points for looks because who doesn’t love that sleek, glossy look that chocolate has?

Even better, chocolate truffle cake filling is actually very easy to make, and it’s multi-purpose as well. Just make an entire batch of it and store it inside the fridge. Don’t feel like making cake today? No problem! Go use the filling for making chocolate truffles, tarts, loaves and other desserts. You can even use it to garnish pancakes or even spread it on bread for a nice snack.

making chocolate truffles

If you’re used to making chocolate truffles, then you’re pretty much a pro at making chocolate truffle cake fillings already. Truffle cake filling is basically chocolate ganache, which is the base for most chocolate truffle recipes.

If you don’t have a lot of experience making chocolate truffles, don’t worry. If you want to try any chocolate truffle cake filling recipe featured in the list below, you can do it easily as long as you have a stovetop or a microwave. Melting and tempering chocolate is actually easy once you get the hang of it.

Some of the recipes featured below are simple filling recipes, while others are complete truffle cake recipes. If this is your first try, go with the simple truffle filling recipes, but if you feel confident, feel free to try any of the full cake recipes below.

1. Chocolate Truffle Cake

Prep Time: 20 minutes

Cooking Time: 50 minutes

Level of Difficulty: 3

Chocolate Truffle Cake

source: http://www.myrecipes.com/recipe/rudolphs-chocolate-truffle-cake

Ingredients:

The Cake:

  • 8 ounces semisweet chocolate
  • 20 ounces cups milk
  • 8 ounces softened butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 2 ⅔ cups all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces chopped semisweet chocolate
  • 1/2 cup plus 2 tablespoons heavy whipping cream
  • 2 ounces grated semisweet chocolate

Chocolate Truffle Filling:

  • 4 ounces semisweet chocolate
  • 6 tablespoons softened butter
  • 1/2 cup heavy whipping cream
  • 2 1/2 cups powdered sugar

Procedure:

1. In a saucepan, combine the 8 ounces semisweet chocolate, milk and softened butter and cook over low heat. Cook for 8-10 minutes, stirring continuously, until the chocolate is smooth and fully melted.

2. Remove from heat and set the mixture aside to cool.

3. In a large bowl, beat eggs and vanilla extract together. Slowly add the melted chocolate. Mix until all ingredients are thoroughly incorporated.

4. In another bowl, combine the flour, sugar, baking soda and salt. Gradually add the chocolate mixture. Mix until smooth and blended.

5. Grease three cake pans measuring 9 inches in diameter. Pour the batter evenly among the three pans.

6. Bake the cake at 325°F for 25-30 minutes. To check whether the cake is done all the way through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

7. Cool the cakes on a cooling wire rack for 10 minutes. While you’re waiting for the cake to cool, you can start making the chocolate truffle filling.

8. Chop the semisweet chocolate squares and butter in a heat-safe bowl. Pop into the microwave in 30-second increments, stirring the mixture after each increment.

9. Once the chocolate has melted, start adding the whipping cream, ¼ cup at a time, and the powdered sugar, ½ cup at a time. Remember to stir the mixture well after each addition. Once you’ve used up all the whipping cream and sugar, mix until the filling mixture is fully blended. Allow the filling to cool slightly.

10. Set the first cake layer down on a large plate or tray. Top the first cake layer with around ½ cup of the truffle filling mixture. Spread evenly. Repeat this step until all 3 layers of cake have been put down. Any leftover truffle filling should be set aside for later use.

11. Combine the cream and 10 ounces chopped chocolate in a heat-safe bowl. Pop the bowl inside the microwave in 30-second intervals, stirring the chocolate gently after each interval. Repeat until the chocolate is smooth and thoroughly melted. Set aside for 15 minutes to cool.

12. Spread the melted chocolate mixture around the sides and on top of the cake. Once the cake is thoroughly coated, place the cake inside the refrigerator for 30 minutes or until the glaze has set.

13. Once the cake glaze has set, remove from the refrigerator. With a piping tool with a rosette tip, create a fancy border around the base of the cake using the leftover chocolate truffle filling. Take the grated chocolate and sprinkle it on top of the cake.

The truffle cake filling recipe yields 1¾ cups, perfect for 3-layer cakes.

2. Easy Oreo Truffle Filled Bundt

Prep Time: 20 minutes

Cooking Time: 40 minutes

Level of Difficulty: 2

Easy Oreo Truffle Filled Bundt

source: http://www.fromvalskitchen.com/2013/oreo-truffle-filled-bundt-cake-recipe/

Ingredients:

The Cake:

  • French Vanilla cake mix
  • Water, eggs, and other ingredients required by the cake mix
  • 4 pieces Oreo cookies

Truffle Cake Filling:

  • 8 ounces softened cream cheese
  • 4 pieces Oreos
  • 1/8 teaspoon vanilla extract

Icing:

  • ½ cup chocolate chips
  • 1 tablespoon milk

Procedure:

1. Preheat oven to 350°F. If the instructions on the cake mix says otherwise, follow the instructions on the cake mix instead.

2. Spray a bundt pan with cooking spray.

3. Place the 4 Oreos in a ziplock bag and crush using a rolling pin or tenderizer. You can also use a blender or food processor for this.

4. Prepare the cake according to the instructions on the package. Add the crushed Oreos into the mix. Stir until the ingredients are thoroughly incorporated.

5. Pour half of the cake batter into the pan. Set aside.

6. Start making the truffle filling by crushing oreos using the same manner as before. Place the crushed Oreos in a bowl together with the cream cheese and vanilla extract. Mix until all ingredients are well combined.

7. Using a spoon, carefully add the truffle filling inside the bundt pan, creating a ring. The filling is supposed to be at the center of the cake, so make sure it doesn’t touch the edges of the pan.

8. Pour the remaining cake mix around and on top of the truffle filling ring.

9. Bake the cake, following the instructions on the package as to how long you will bake it for. Usually, bundt cakes have a 20-40 minute baking time.

10. Remove the cake from the oven and cool it on a cooling wire rack while still inside the pan for around 10 minutes.

11. Invert the pan and gently shake the cake off into a place. Set aside to cool.

12. While waiting for the cake to cool completely, start making the icing. Combine the chocolate chips and milk in a heat-safe bowl. Pop the bowl into the microwave in 30-second increments, stirring the chocolate after each increment. Repeat until the chocolate is smooth and fully melted.

13. Pour the chocolate icing over the bundt cake.

If you love your Oreo truffle filling, you can easily double the measurements of the truffle filling ingredients stated in the recipe for an even larger filling center.

3. Speculoos Swiss Meringue Buttercream Filling

Prep Time: 15 minutes

Cooking Time: 15 minutes

Level of Difficulty: 2

Swiss Meringue Buttercream

source: http://cakemerchant.com/2013/10/25/dark-chocolate-speculoos-truffle-cake/

Ingredients:

  • 4 ounces egg whites
  • 4 ounces sugar
  • 1/4 teaspoon kosher salt
  • 12 ounces softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup Speculoos Cookie Spread

Procedure:

1. In a bowl, combine the sugar, egg whites and salt. Place the bowl on a makeshift steamer with simmering water. Make sure the water doesn’t touch the bowl. The heat should be enough to steam the egg whites without turning it into scrambled eggs. Whisk the mixture continuously.

2.  Remove the bowl from the makeshift steamer. Using a handheld mixer on medium high speed, beat the egg white mixture until the mixture doubles in volume and is fluffy in consistency.

3. Reduce the mixer speed to low. Start adding the butter, a tablespoon at a time. Mix until the butter is thoroughly incorporated. If the mixture looks like curdled milk, don’t worry. Just keep whisking the mixture until it becomes smooth.

4. If the consistency is somewhat soupy, place the bowl inside the fridge for around 15 minutes before mixing any further.

5. Once you’ve achieved a smooth consistency that’s free of lumps, add Speculoos and vanilla extract. Whisk some more to incorporate the last two ingredients.

This truffle cake recipe is part of the dark chocolate speculoos recipe, but it can be used for any kind of cake. This filling is a great option if your cake has too much chocolate in it already, and you don’t want a chocolate truffle filling.

4. White Chocolate Lemon Truffle Cake Filling

Prep Time: 15 minutes

Cooking Time: 15 minutes

Level of Difficulty: 2

Chocolate Lemon Truffle Cake recipe

source: http://www.recipegirl.com/2007/03/24/lemon-truffle-cake/

Ingredients:

  • 6 ounces chopped white chocolate chips
  • 8 ounces cream cheese
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 3 Tablespoons cornstarch
  • 2 large egg yolks
  • 1 cup water
  • 1 Tablespoon unsalted butter
  • 1 teaspoon grated lemon zest
  • 1/3 cup lemon juice

Procedure:

1. In a saucepan, combine the cornstarch, sugar and salt. Whisk while slowly adding the water until the mixture is smooth and free from lumps.

2. Cook the mixture over medium high heat, stirring continuously, until the mixture starts to boil.

3. Reduce to low heat and allow the mixture to simmer for around 2 minutes, stirring occasionally. Remove from heat.

4. In a bowl, whisk egg yolks. Keep whisking while you slowly pour the mixture, ¼ cup at a time. Once the egg mixture is about the same temperature as the other mixture, stop and pour the egg mixture into the saucepan.

5. Cook the mixture over low heat, whisking continuously, until the mixture boils. Lower heat and let the mixture simmer for another 2 minutes, stirring occasionally.

6. Remove from heat. Add the butter, lemon zest and lemon juice.

7. Pour one-half of the mixture in a glass bowl. Set aside.

8. Add white chocolate to the remaining half of the mixture in the saucepan. Stir the mixture until the chocolate is smooth and fully melted. Remove from heat and set aside.

9. In a separate bowl, whisk the softened cream cheese until it becomes fluffy. Fold in the melted white chocolate mixture. Mix until fully incorporated and free of lumps.

At this point you should have one bowl with the white chocolate truffle filling, and one bowl of lemon curd. Once you’ve made your cake layers, add both the melted chocolate and lemon curd mixtures in between layers. This recipe works with vanilla and lemon cakes.

5. Minty Chocolate Truffle Cake

Prep Time: 20 minutes

Cooking Time: 40 minutes

Level of Difficulty: 3

Minty Chocolate Truffle Cake

source: http://dozenflours.com/2008/11/hint-o-mint-truffle-cake.html#.V8LJSyh97IV

Ingredients:

The Cake:

  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups white cake flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 cups sugar
  • 3/4 cup softened unsalted butter
  • 3 large eggs
  • 1 teaspoon peppermint extract
  • 3 teaspoons vanilla extract
  • 1 1/2 cups softened buttermilk

Mint Truffle Filling:

  • 3.5 ounces mint chocolate bar
  • 1/2 cup heavy whipping cream

Frosting:

  • 3 cups chilled heavy whipping cream
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sifted powdered sugar

Procedure:

1. Preheat the oven to 350°F. Grease 2 10-inch cake pans with butter and dust it with flour. Line the pans with wax or parchment paper.

2. In a bowl,sift and combine the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

3. In a separate bowl, combine the butter and sugar. Beat using a handheld mixer for around 6 minutes, or until the mixture is fluffy and pale.

4. Add one egg and whisk for two minutes. Repeat until you’ve incorporated all the eggs into the mixture.

5. Stir in the vanilla and peppermint extract. Mix until smooth.

6. Add ⅓ of the dry ingredients (flour, etc.) plus ⅓ of the buttermilk. Whisk until fully incorporated. Repeat this step until you’ve added all the ingredients and everything is blended smoothly.

7. Pour the cake batter into the prepared cake pans.

8. Bake the cakes for around 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cakes on a wire rack while still in their pans for around 15 minutes. Invert cakes onto the rack and remove paper. Let the cakes cool while you’re working on the filling.

9. To make the filling, cook the heavy whipping cream in a saucepan until it starts to simmer. Turn off the heat and add the chocolate. Allow the mixture to stand for a couple of minutes, then whisk until the chocolate is smooth and fully melted.

10. Make the whipped cream by beating the cream using an electric mixer on highest setting. Once soft peaks form, add cream of tartar, sugar and peppermint extract. Whisk until you get stiff peaks.

11. Start assembling the cake. Place one layer on a large plate and top it with the truffle filling, then whipped cream. Use a spatula to spread the filling and whipped cream evenly. Repeat until you’ve used up all the cake layers.

12. Refrigerate the cake for around 30 minutes, or until the truffle filling is set and firm.

13. Spread the whipped cream on top and around the sides of the cake. Refrigerate at least an hour before serving.

Whipped cream is a little messy to work with, so it’s recommended to serve this cake chilled.

6. White Chocolate Almond Truffle Cake Filling

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Chocolate Almond Truffle Recipe

source: http://www.epicurious.com/recipes/food/views/White-Chocolate-Truffle-and-Chocolate-Fudge-Layer-Cake-107459

Ingredients:

  • 2 ounces unsalted butter
  • 16 ounces finely chopped white chocolate
  • 1/2 teaspoon almond extract
  • 2 teaspoons vanilla extract

Procedure:

1. In a saucepan, bring the cup of heavy cream and butter to a simmer over medium heat, stirring continuously until the butter has melted.

2. Remove mixture from from heat. Add the white chocolate and whisk until the chocolate is smooth and fully melted.

3. Add vanilla extract. Mix until smooth.

4. Pour 1½ cups of the mixture in a bowl. Cover with a plastic wrap and place inside the freezer for around 2 hours.

5. Set aside the remaining mixture in the saucepan until it is barely lukewarm.

6. In a separate bowl, beat the remaining 2 cups of heavy cream and almond extract until soft peaks form. Slowly add the white chocolate filling in 3 batches, whisking after each addition. Refrigerate the frosting for around 3 hours.

This recipe gives you two things: the white chocolate truffle filling and a white chocolate frosting. The measurements in the recipe are enough for a two-layer 9-inch round cake.

7. Red Velvet Oreo Truffle Chocolate Cake

Prep Time: 20 minutes

Cooking Time: 40 minutes

Level of Difficulty: 3

Red Velvet Oreo Truffle Recipe

source: http://pizzazzerie.com/recipes/red-velvet-oreo-truffle-chocolate-cake/

Ingredients:

  • 1 package Red Velvet Cake Mix
  • 1/3 cup oil
  • 1 1/4 cups water
  • 3 large eggs
  • 1 cup sour cream
  • 1 package Instant Pudding
  • 1 package Oreo cookies
  • 18-ounce package cream cheese
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1/3 cup evaporated milk
  • 1/2 cup semisweet chocolate chips

Procedure:

1. Preheat the oven to 350°F. Grease the sides and bottom of the cake pan with butter.

2. Using an electric mixer, combine the cake mix, water, oil, eggs pudding mix and sour cream. Process at low speed for around a minute.

3. Bake the cake according to the instructions on the package, which is more or less 30-35 minutes. Remove from oven and set aside on a cooling rack to cool.

4. While the cake is cooling, make the filling. Crush the oreo cookies using a food processor, or manually with a heavy or blunt object. Combine the crushed cookies and cream cheese using an electric mixer, and process until the ingredients are thoroughly incorporated.

5. Once the cake has cooled, spread the oreo filling between the layers before stacking the layers.

6. In a saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat, stirring continuously until the mixture starts to boil. Remove from heat and add the chocolate chips.

7. Whisk until the chocolate is smooth and thoroughly melted.

8. Pour the fudge over the entire cake.

9. Sprinkle any remaining chocolate chips on top of the cake as garnish.

The recipe is good for a 2-layer cake. The filling is meant to be really thick, so if you’re having a hard time spreading it, don’t worry. You can try spreading the filling with your hands if a spatula or knife is not enough.

8. Hazelnut Chocolate Truffle Torte

Prep Time: 25 minutes

Cooking Time: 50 minutes

Level of Difficulty: 4

Hazelnut Chocolate Truffle

source: http://urbanbakes.com/hazelnut-chocolate-truffle-torte/

Ingredients:

The Cake:

  • 6 ounces semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2/3 cup chopped toasted hazelnuts

Truffle Filling:

  • 12 ounces semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4 cup unsalted butter

Garnish:

  • Chopped hazelnuts

Procedure:

1. Heat the oven to 325°F. Using a cooking spray, grease the bottom and sides of three 6-inch round cake pans. Dust the sides and bottom with flour. Set aside.

2. In a saucepan, combine 1 cup of chocolate chips and half a cup of butter. Cook over medium heat, stirring continuously, until the chocolate is smooth and completely melted. Remove from heat and cool for around 5 minutes.

3. Once lukewarm, add the 4 egg yolks and flour. Blend with a handheld mixer until thoroughly combined.

4. Using an electric mixer, whisk the egg whites on high speed until it is pale and foamy. Slowly add the sugar a tablespoon at a time, whisking after each addition, until soft peaks form.

5. Fold in the melted chocolate mixture and ⅔ cup hazelnuts into the mixture using a rubber spatula until all ingredients are fully incorporated.

6. Pour the mixture into the prepared pans. Bake the cake for 30-40 minutes. You can test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done.

7. Cool the cakes in a wire rack for 10 minutes while still inside their pans. Invert the cakes onto the wire rack and allow to cool completely.

8. While waiting for the cakes to cool, start making the filling. In a saucepan, melt 2 cups of chocolate chips and ¼ cup of butter over medium-low heat, stirring continuously. Remove from heat once the chocolate is smooth and fully melted.

9. Add heavy whipping cream. Mix until well combined.

10. Place the filling inside the refrigerator 30-40 minute, checking every now and then to stir the mixture. Once the filling is thick and able to hold shape, you can start assembling the cake.

11. Spread the filling evenly on top of the 3 cake layers. Stack the cake layers on top of each other.

12. Sprinkle chopped hazelnuts on top to garnish the cake.

The filling included in this recipe is good enough for a 3-layer 6-inch cake, or a 2-layer 9-inch cake.

9. Bailey's Truffle Cake Filling

Prep Time: 10 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Bailey's Truffle Cake Filling

source: http://www.rockrecipes.com/chocolate-stout-cake/

Ingredients:

  • 1 ounce Baileys Irish Cream
  • 1 cup heavy whipping cream
  • 1 cups dark chocolate chips
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Procedure:

1. Combine the chocolate chips and ¼ cup of heavy cream in a metal or glass bowl. Set the bowl over a double boiler. Heat the mixture, stirring continuously, until the chocolate is smooth and fully melted.

2. Remove the heat and set melted chocolate aside to cool until lukewarm.

3. Whisk ¾ cups of heavy cream, icing sugar, vanilla and the Baileys Irish cream until soft peaks form.

4. Carefully fold in the melted chocolate using a rubber spatula a little bit at a time, until the chocolate is fully incorporated with the other ingredients.

This filling is perfect for cakes that are spiked with a bit of alcohol, like dark chocolate rum cakes or even stout cakes. The filling is just enough for a 2-layer 9-inch cake.

10. Chocolate Truffle Cake Roll

Prep Time: 20 minutes

Cooking Time: 20 minutes

Level of Difficulty: 3

Truffle Cake Roll

source: http://www.crazyforcrust.com/2014/01/chocolate-truffle-cake-roll/

Ingredients:

The Cake:

  • 3 eggs
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • Powdered sugar

The Truffle Cake Filling:

  • 4 ounces semisweet chocolate chips
  • 4 ounces heavy whipping cream

Procedure:

1. Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with aluminum foil and grease with cooking spray.

2. Beat the eggs with an electric mixer at high speed for around 5 minutes, until the eggs are dark yellow and frothy. Add the vanilla extract and sugar. Mix until well combined.

3. In a separate bowl, combine the baking powder, flour, cocoa and salt. Add the dry ingredients to the wet ingredients. Whisk until all the ingredients are thoroughly incorporated.

4. Pour the batter into the prepared pan and even out using a spatula or wooden spoon.

5. Bake for around 10-15 minutes.

6. Spread a clean kitchen towel on the counter or any flat work surface. Sprinkle powdered sugar liberally all over the towel.

7. When the cake is done, remove the pan from the oven and invert the cake onto the kitchen towel.

8. Roll up the towel together with the cake. Secure the towel so it won’t unravel, and set aside while the cake cools completely.

9. While waiting for the cake to cool, start making the truffle cake filling. Combine the chocolate chips and heavy cream in a heat-safe bowl. Pop inside the microwave in 30-second increments, stirring the chocolate after each increment. Repeat until the chocolate is smooth and fully melted.

10. Place the mixture inside the refrigerator until you get a consistency that spreads easily but won’t drip everywhere.

11. To assemble the cake, unroll the jelly roll carefully. Scoop some of the truffle cake filling on top of the roll and spread it evenly using a knife or spatula.

12. Roll the cake up once more and cover the entire thing with plastic wrap to secure it. Chill the cake for 3-4 hours, or until the filling has hardened somewhat.

● Dust some cocoa powder or powdered sugar on top as garnish.

The rolling part might be a bit messy, especially since the filling becomes thick and gooey when chilled. Just spread the filling carefully so as not to break or damage the cake. Aside from cake rolls, the filling recipe can be used for your typical 2-3 layered cakes.

11. Chocolate Orange Truffle Cake Filling

Prep Time: 5 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Chocolate Orange Truffle

source: http://www.rockrecipes.com/chocolate-orange-truffle-cake/

Ingredients:

  • 3 cups dark chocolate chips
  • ½ cup heavy whipping cream
  • Zest of 2 oranges
  • 1 ½ cups whipping cream

Procedure:

1. In a double boiler, combine the dark chocolate chips, ½ cup of heavy cream and orange zest. Cook until the chocolate is smooth and fully melted. Set aside to cool until lukewarm.

2. Using an electric mixer, beat the 1 ½ cups of whipping cream until stiff peaks form.

3. Fold ⅓ of the chocolate mixture into the whipped cream and mix until the chocolate is thoroughly incorporated. Repeat this step 2 more times until you’ve used up all the chocolate and all the ingredients are well combined.

4. The resulting mixture should be thick and not runny. If the mixture tends to drip easily, place the mixture inside the refrigerator until it can hold shape, and then whisk the mixture some more to thicken it.

This recipe is perfect for cakes that use Cointreau or other orange liqueurs. The consistency of the filling is very important, especially if you use it in 3-layer cakes. If the mixture is not firm enough, your cake layers might keep slipping during assembly.

12. Fudgy Peppermint Truffle Chocolate Cake

Prep Time: 20 minutes

Cooking Time: 90 minutes

Level of Difficulty: 4

Fudgy Peppermint Truffle  Recipe

source: http://www.bettycrocker.com/recipes/fudgy-peppermint-truffle-chocolate-cake/c35654c6-284b-4be6-ba9f-d037e76b7a3d

Ingredients:

Cake:

  • 1 box devil's food cake mix
  • 1 box chocolate instant pudding mix
  • 1 cup water
  • 4 eggs
  • 1 cup unsalted butter

Cake Filling:

  • 9 ounces semisweet chocolate chips
  • 1 cup sweetened condensed milk
  • ½ teaspoon peppermint extract

Icing:

  • ¾ cup powdered sugar
  • 1 ½ ounces softened cream cheese
  • 1 to 2 tablespoons milk
  • 6 crushed peppermint candies

Procedure:

1. Heat the oven to 350°F. Grease the bottom and sides of a 12-cup fluted tube cake or bundt pan. Dust the pan with flour.

2. Combine the 9 ounces semisweet chocolate chips, 1 cup condensed milk and ½ teaspoon of peppermint extract in a heat-safe bowl. Pop the bowl inside the microwave for 30 seconds. Stir the chocolate to help it melt. If the chocolate is not yet fully melted, pop it back inside the microwave for another 20 seconds. Repeat the process, stirring the chocolate after each repetition, until the chocolate is fully melted. Set the filling aside.

3. In large bowl, combine the devil’s food cake mix, instant pudding mix, water, eggs and unsalted butter. Beat the ingredients together with a handheld mixer on medium speed until the ingredients are thoroughly incorporated.

4. Pour half the cake mix batter into the prepared pan.

5. Bake the cake for 15 minutes. Remove from oven and spoon some of the filling over the batter, making sure the filling doesn’t touch the sides of the pan.

6. Pour the remaining half of the cake batter over the filling, spreading it evenly with a spatula.

7. Place the pan back into the oven and bake for another 42 to 50 minutes. To check whether the cake is done, insert a toothpick into the cake and if it comes out clean, the cake is done.

8. Remove cake from oven. Place on top of a cooling rack and allow the cake to cool for 15 minute while still inside the pan. Use a knife to loosen the cake around the edges.

9. Invert cake onto the cooling rack and cool for another 1-2 hours.

10. In another bowl, combine the cream cheese, powdered sugar and milk and whisk until you get a smooth, somewhat runny consistency that’s perfect for drizzling on the cake. Pour the mixture on top of the cake. Sprinkle some crushed peppermint candy on top to garnish.

When pouring the cake batter and the filling onto the pan, just remember that the bottom part of the pan will be the top of the finished cake. If you’re a stickler for aesthetics and want to make sure the truffle filling is smack dab at the center of the cake, you may want to put more than a half of the batter first before adding the filling.

13. Chocolate Raspberry Truffle Cake Filling

Prep Time: 15 minutes

Cooking Time: 15 minutes

Level of Difficulty: 2

Chocolate Raspberry Truffle

source: http://www.annies-eats.com/2011/05/13/chocolate-raspberry-truffle-layer-cake/

Ingredients:

Chocolate Ganache Filling:

  • 8 ounces chopped bittersweet chocolate
  • 1 cup heavy whipping cream
  • 3 tablespoons softened unsalted butte

Raspberry Filling:

  • 16 ounces frozen raspberries
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Procedure:

1. Thaw the frozen raspberries and drain the juice into a measuring cup. Set aside the raspberries for now.

2. Add just enough water in the measuring cup so the liquid measures 1¼ cups.

3. In a saucepan, combine the raspberry liquid, cornstarch and sugar. Cook over medium heat, stirring continuously until the edges start to bubble.

4. Remove from heat and stir in lemon juice. Carefully fold in the thawed raspberries. Mix until all ingredients are incorporated.

5. Cover with a plastic wrap and refrigerated until you’re ready to use it. This will be your raspberry filling.

6. Now move on to the chocolate filling. Chop the bittersweet chocolate and place in a heat-safe bowl. Set aside.

7. In a saucepan, heat the heavy cream until it starts to bubble. Remove from heat and pour cream over the chopped bittersweet chocolate.

8. Let the mixture stand for a couple of minutes, before whisking it gently until the chocolate is smooth and fully melted.

9. Add the butter slowly, a tablespoon at a time, whisking the mixture after every addition. Once all ingredients are fully incorporated, place the mixture inside the refrigerator to thicken it to a spreadable consistency.

This recipe gives you one bowl of raspberry filling and a bowl of chocolate filling. When assembling your cake, first spread the chocolate mixture on top of the cake, and then spread the raspberry filling on top of the chocolate.

14. Chocolate Peanut Butter Truffle Filling

Prep Time: 10 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Chocolate Peanut Butter

source: http://www.lifeloveandsugar.com/2015/07/13/peanut-butter-truffle-chocolate-cake/

Ingredients:

  • 20 ounces peanut butter baking chips
  • 2 ¼ cups heavy cream
  • 8 ounces mascarpone cheese

Procedure:

1. Place the peanut butter baking chips in a heat-safe bowl.

2. In a saucepan, heat the heavy cream until it starts to bubble. Remove from heat and pour the cream over the peanut butter chips.

3. Cover the bowl with plastic wrap and let the mixture sit for around 5 to 7 minutes.

4. Remove the cover and whisk the mixture until smooth and fully incorporated.

5. Cover it again and chill inside the fridge for 45-60 minutes or until it thickens.

6. Remove the mixture from the fridge. Add the mascarpone cheese. Mix until well combined.

You can keep the filling refrigerated until you’re ready to assemble the cake. This recipe is originally a part of a 2-layer cake, and this peanut butter filling was the top layer. However, the mixture also works well as a filling for cakes with 2-3 cake layers.

15. Classic Chocolate Truffle Cake Filling

Prep Time: 10 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Chocolate Truffle Cake

source: http://www.inspired-by-chocolate-and-cakes.com/chocolate-truffle-filling.html

Ingredients:

  • 17 ounces chopped dark chocolate
  • 3 ounces unsalted butter
  • 2/3 cup heavy cream
  • 2 teaspoons glucose syrup

Procedure:

1. Combine the chopped chocolate and butter in a heat-safe bowl.

2. Pop the bowl inside the microwave in 30-second increments, stirring the chocolate after each interval. Repeat until the chocolate is smooth and fully melted.

3. Stir in the glucose and heavy cream. Whisk until all ingredients are thoroughly incorporated.

4. Cover with a plastic wrap and place inside the refrigerator to chill until it thickens in consistency. It should have a spreadable consistency that can hold its shape.

This recipe gives you enough filling for an 8-inch cake. Always spread the filling on the cake layer chilled or else you’ll have problems with cake layers slipping while assembling the cake.

Tips and Tricks

  • Use the best type of chocolate if the recipe calls for it. Low quality chocolates use a lot of substitutes and additives that doesn’t look great when melted. Pure, high-quality chocolate has that nice glossy sheen that looks great as chocolate coating and filling, while low quality chocolates look dull and tastes too sugary instead of rich.
  • Aside from chocolates, cake mixes are also vital in most of the recipes included in the list. If you’re a whiz in the kitchen, you’re free to make the cake from scratch. If you want something convenient, at least buy high-quality cake mix brands like Betty Crocker, Duncan Hines and Pillsbury
  • Don’t pour the filling directly onto the cake layers right after making it. Since chocolate truffle filling is made from melted chocolate, chances are, the filling is still warm. And if your cake is also slightly warm, the chocolate can change consistency and become runny. Runny filling will make your cake layers slip, which makes assembly very messy and tedious. Always chill your filling before using it in your cakes. Chilled filling will have a thicker consistency that provides stability to the cake layers.

Conclusion

Inspired yet? Well, guess it’s time to wrap up this post so you can make a mad dash towards the nearest grocery or baking supply store to get your hands on the necessary ingredients to make tasty and rich truffle cake filling for you and your loved ones.

Out of the 15 recipes mentioned, I am particularly fond of the classic chocolate truffle cake filling. I love to experiment with new flavors, but sometimes, you just want good old chocolate flavors without anything else. What about you? Which one is your favorite chocolate truffle filling recipe?

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