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Chocolate Truffle Cake


Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment. Place flour, sugar, cocoa Directions. In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10


In a medium saucepan bring heavy cream to a simmer. (⅔ cup heavy cream) Then stir in the chocolate, butter, and salt. Stir over medium heat First, place the chocolate in a microwave safe bowl and combine with whipping cream. We used Ghirardelli semi-sweet mini chips. Heat the


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Heat your oven to 325 degrees F (163 degrees C). Coat the inside of two 8-inch round cake pans with a thin layer of vegetable shortening or


Cool in the pans on wire racks for 10 minutes before inverting layers to cool completely. Step 3: Make the Frosting. In a large mixing bowl,


Set bowl on countertop, and let chocolate cool to room temperature, 15-20 minutes. In a medium bowl, using a hand mixer, beat butter and


The frosting is basically a chocolate ganache, which I’ve made many times, but this one also has butter in it to help with texture and give it


STEP 6: While the cake layers cool, make the ganache. Place chocolate in a large bowl and microwave the heavy cream in separate bowl for


Preheat the oven to 350°F. Boil a kettle of water; you'll need it for a water bath. Spray or butter a 9" round cake pan. Place a parchment circle on the bottom of


In a large bowl, mix the butter and sugar together. Add eggs and mix. Add the chocolate and cocoa mixture and mix. Add flour, baking soda, salt and sour


Preheat the oven to 350°F. Grease an 8-inch springform pan liberally with cooking spray. Melt the butter in a medium-sized glass bowl in the


Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6


Cook and chill the custard. In a saucepan, whisk together the cocoa powder, sugar and corn starch. Slowly whisk in the milk, then the egg yolks, whisking until


Leave to cool in the tins for about 10 minutes, then turn out on to a wire rack. While the cakes are cooling, make the truffle filling. Place the chocolate


Instructions. Line a 7 or 7½ inch cake pan with baking paper and set aside. Break chocolate up into a medium glass jug or bowl. Microwave in 30


Preheat your oven at 180 degree C and line two 8inch cake pans with oil and parchment paper. In a bowl add in dry ingredients. This includes


Directions. For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering


To make the cakes. Preheat the oven to 350 degrees. Grease and flour 2) 9" round baking pans and set aside. In a large bowl combine the chocolate


Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth. Pour batter into 3 greased and floured 9-inch round


To make the whipped ganache, bring 3/4 cup plus 2 tablespoons of the cream to a simmer in a medium saucepan over medium heat. Put the chocolate in a


Pour hot, heavy cream over chocolate chips. Allow chocolate to melt for 1 minute. Use a whisk or rubber spatula to mix the chocolate and


Step 1. Make the cake: Heat oven to 350 degrees. Rub oil all over an 8-inch square cake pan. Step 2. Whisk the flour, sugar, cocoa powder, baking


This is a fun idea for taking a nostalgic, childhood favorite cake and turning it into something totally brand new! You'll love the swoops of whipped


Chocolate Almond Cake with Chocolate Orange Buttercream. Story by Rebecca Blackwell. • 1mo • 13 min read. This simple one layer chocolate almond


8 ounces Cool Whip. In a glass trifle dish, or large glass bowl, layer the strawberry trifle – – Start with an even layer of angel food cake cubes in


Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment. Place flour, sugar, cocoa


Directions. In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.


In a medium saucepan bring heavy cream to a simmer. (⅔ cup heavy cream) Then stir in the chocolate, butter, and salt. Stir over medium heat


First, place the chocolate in a microwave safe bowl and combine with whipping cream. We used Ghirardelli semi-sweet mini chips. Heat the


First, sift the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. Then, add the white sugar. STEP 3: Mix the wet


Heat your oven to 325 degrees F (163 degrees C). Coat the inside of two 8-inch round cake pans with a thin layer of vegetable shortening or butter.


Cool in the pans on wire racks for 10 minutes before inverting layers to cool completely. Step 3: Make the Frosting. In a large mixing bowl,


Set bowl on countertop, and let chocolate cool to room temperature, 15-20 minutes. In a medium bowl, using a hand mixer, beat butter and


The frosting is basically a chocolate ganache, which I’ve made many times, but this one also has butter in it to help with texture and give it


STEP 6: While the cake layers cool, make the ganache. Place chocolate in a large bowl and microwave the heavy cream in separate bowl for


Preheat the oven to 350°F. Boil a kettle of water; you'll need it for a water bath. Spray or butter a 9" round cake pan. Place a parchment circle on the bottom of the


In a large bowl, mix the butter and sugar together. Add eggs and mix. Add the chocolate and cocoa mixture and mix. Add flour, baking soda, salt and sour


Preheat the oven to 350°F. Grease an 8-inch springform pan liberally with cooking spray. Melt the butter in a medium-sized glass bowl in the


Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6


Cook and chill the custard. In a saucepan, whisk together the cocoa powder, sugar and corn starch. Slowly whisk in the milk, then the egg yolks, whisking until


Leave to cool in the tins for about 10 minutes, then turn out on to a wire rack. While the cakes are cooling, make the truffle filling. Place the chocolate


Instructions. Line a 7 or 7½ inch cake pan with baking paper and set aside. Break chocolate up into a medium glass jug or bowl. Microwave in 30


Preheat your oven at 180 degree C and line two 8inch cake pans with oil and parchment paper. In a bowl add in dry ingredients. This includes


Directions. For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering


To make the cakes. Preheat the oven to 350 degrees. Grease and flour 2) 9" round baking pans and set aside. In a large bowl combine the chocolate


Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth. Pour batter into 3 greased and floured 9-inch round


To make the whipped ganache, bring 3/4 cup plus 2 tablespoons of the cream to a simmer in a medium saucepan over medium heat. Put the chocolate in a


Pour hot, heavy cream over chocolate chips. Allow chocolate to melt for 1 minute. Use a whisk or rubber spatula to mix the chocolate and


Step 1. Make the cake: Heat oven to 350 degrees. Rub oil all over an 8-inch square cake pan. Step 2. Whisk the flour, sugar, cocoa powder, baking


This is a fun idea for taking a nostalgic, childhood favorite cake and turning it into something totally brand new! You'll love the swoops of whipped


Chocolate Almond Cake with Chocolate Orange Buttercream. Story by Rebecca Blackwell. • 1mo • 13 min read. This simple one layer chocolate almond


8 ounces Cool Whip. In a glass trifle dish, or large glass bowl, layer the strawberry trifle – – Start with an even layer of angel food cake cubes in



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