White Chocolate Truffle Cake

The recipe White Chocolate Truffle Cake can be made in about 45 minutes. This recipe serves 10. One serving contains 801 calories, 9g of protein, and 55g of fat. For $1.33 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Life, Love, and Sugar requires baking powder, vanillan extract, mascarpone cheese, and fudge topping. It works well as a reasonably priced side dish. 14737 people found this recipe to be delicious and satisfying. Overall, this recipe earns a not so excellent spoonacular score of 38%. Similar recipes include White Chocolate Truffle and Chocolate Fudge Layer Cake, Chocolate Cupcakes with White Truffle Frosting, and White Chocolate Strawberry Truffle Bark.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees2. Prepare an 8x3 inch springform cake pan using a round piece of parchment paper on the bottom and Bakers Joy baking spray on the sides.3. Whisk together flour, sugar, baking soda and baking bowl in a large mixing bowl.4. Add butter, egg, vanilla, sour cream and milk and mix on medium speed until combined and smooth.5. Pour batter into cake pan and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.6. Remove cake from oven and allow to cool for about 10 minutes in the pan.7. Remove cake from pan and finish cooling on cooling rack.8. Once cake has cooled, use a serrated knife to cut off the cake dome.9. Place back into springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.10. Put white chocolate chips for truffle layer into a mixing bowl.11. Microwave heavy cream until boiling, then pour over white chocolate chips.12. Cover bowl with clear wrap and allow to sit for 5-7 minutes.13. Whisk mixture until smooth.14. Add mascarpone cheese and mix until smooth.15. Pour white chocolate mixture over cake and spread evenly. It will come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.16. Once truffle layer is firm, remove cake from pan.17. Add white chocolate chips for ganache to a medium sized bowl.18. Microwave heavy cream until boiling, then pour over white chocolate chips.19. Cover bowl with clear wrap and allow to sit for 5-7 minutes.20. Whisk mixture until smooth, then allow to cool for 10-15 minutes. The longer it cools, the thicker it will get.21. Pour ganache over the cake and allow to drizzle down the sizes.22. Place Lindor truffles evenly around the edge of the cake.23. Store in refrigerator for up to 5 days. Remove cake from refrigerator 10-15 minutes before serving.

 

Step by step:

1. Preheat oven to 350 degrees

2. Prepare an 8x3 inch springform cake pan using a round piece of parchment paper on the bottom and

3. Bakers Joy baking spray on the sides.

4. Whisk together flour, sugar, baking soda and baking bowl in a large mixing bowl.

5. Add butter, egg, vanilla, sour cream and milk and mix on medium speed until combined and smooth.

6. Pour batter into cake pan and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.

7. Remove cake from oven and allow to cool for about 10 minutes in the pan.

8. Remove cake from pan and finish cooling on cooling rack.

9. Once cake has cooled, use a serrated knife to cut off the cake dome.

10. Place back into springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.1

11. Put white chocolate chips for truffle layer into a mixing bowl.1

12. Microwave heavy cream until boiling, then pour over white chocolate chips.1

13. Cover bowl with clear wrap and allow to sit for 5-7 minutes.1

14. Whisk mixture until smooth.1

15. Add mascarpone cheese and mix until smooth.1

16. Pour white chocolate mixture over cake and spread evenly. It will come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.1

17. Once truffle layer is firm, remove cake from pan.1

18. Add white chocolate chips for ganache to a medium sized bowl.1

19. Microwave heavy cream until boiling, then pour over white chocolate chips.1

20. Cover bowl with clear wrap and allow to sit for 5-7 minutes.2

21. Whisk mixture until smooth, then allow to cool for 10-15 minutes. The longer it cools, the thicker it will get.2

22. Pour ganache over the cake and allow to drizzle down the sizes.2

23. Place Lindor truffles evenly around the edge of the cake.2

24. Store in refrigerator for up to 5 days.

25. Remove cake from refrigerator 10-15 minutes before serving.

Nutrition Information:

covered percent of daily need