Seems like an 8-inch will not feed many. It seems all I can find is whipping cream which is 35% fat. I’m hoping it will set and still look pretty – maybe upside down? Add mascarpone and whip with a hand mixer until smooth. Merry Christmas, Jessica, I hope it didn’t dampen your spirits! read more.. Can I use this or maybe adjust the amount by using more mascarpone ? Thanks so much for your feedback, Dee!I am so glad you enjoyed this cake as much as we do. So the chocolate cream mixture that I poured over my cake layer was a runny soup which caused the cake layer to float to the top. Mine did the exact same today! little confused do you whip the mascarpone. It would be less tall but it wouldn’t be ruined. I need advise as to which flour really works as a substitute to “regular” flour. Thanks, Karen! I am thrilled to hear your cake turned out as well as it did. And finally yes, measuring everything is very important in baking and I agree it might be key in this cake! Drizzle in white chocolate and whisk for 1-2 minutes until smooth and fluffy. Do you know how many Lindt chocolate bars to use? Did you spread anything on the sponge? Which did you use? My cake was not quite as high as the picture (3″ total height), but it was very rich and tasted like a white chocolate truffle. When I combined the cream and chocolate mixture it did not thicken at all. Could this be made with good quality chocolate chocolate rather than white chocolate? But I think you should go back and re-write that section of your instructions as I saw other comments that others had misinterpreted the amount of whipping that needs to be done. I live in Canada, and found that I needed to add more mascarpone cheese to make up for the cream with less fat content. Do you think that you could bake the cake in a 9 inch springform? All bloggers can offer is a recipe, a guideline, it’s up to our readers to choose whether to use it or not. Very delicious. Great texture. Heavy whipping cream should be just fine, Brittany. Truly puts me in the mood to cook for Christmas. I attempted this cake twice and both times it turned out nothing like these photos. I just made this cake and it screamed HOLIDAY!!!! I think you will be just fine, Ellen. Do you have any experience with either of these chocolates? Thank you for this wonderful recipe Hi Lindsay, yes it is possible to add 2 TBSP of cocoa to make it into a chocolate sponge. Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. position:absolute !important; Thank you so much. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} I am still trying to figure out what exactly goes wrong and why. Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. Bake for 17–20 minutes or until a wooden pick inserted in the cupcake centers comes out clean. I bought the pearls at Sainsbury’s.(UK). This is my go to Christmas cake as well, I just bought ingredients to make it again. sorry if its been brought up already. That was easy enough. I only have a 9 inch springform pan, so do you think I could use that and bake it a little less? How long does the cream/chocolate mixture take to cool generally? Next time, I may only remove the sides of the spring form (not the bottom) and let it cool that way. I figured it should be a better chocolate and the white chips didn’t really seem to be quite enough. I used a white chocolate bar, Italian mascarpone cheese, 48 % fat content cream. Here is a link with more info. I used Callebaut white chocolate and full fat cream cheese rather than risk our domestic mascarpone (the imported Italian mascarpone is four times the price). There is a cake layer and a truffle layer. Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer. Best, Julia. I used my food scale to measure everything and I think that was key. For the dark layer I used 12 ounces of Hershey’s dark chocolate kisses. I refrigerated mine overnight, Rose, as it seemed a bit soft last night as well. Any tips for a beginner are welcome! This cake was to be the centerpiece of my dessert table. Chocolate Cake Truffles: When I first started decorating cakes, I was hesitant to level my cakes properly because I was so bummed about how much cake would be wasted. Lou x, Hi Lou, I’ve have never tried to be honest but like you said cheesecakes are freezable. I hope you’ll try it again, because it really is good. xx, Hannah Hossack-Lodge (Domestic Gothess) says. After reading through the comments I decided to use two jars of Devon Double Cream which we can get here in Vancouver as it has a higher fat content than whipping cream. I also used a whisk to lightly blend in the flour to ensure to keep the sponge light. Hi Trace, unfortunately as I mentioned a few times already, it’s not about having all ingredients but rather about having the right ingredients. It is my favourite Christmas cake, so quick to make and tastes amazing! It will make a less tall cake for both the sponge layer and the truffle layer, but if you don’t mind it, go for it, Susan! Merry Christmas! Pour the hot cream over chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. But when I looked at it my mind immediately turned to Charlie Brown Christmas. My only worry is that there will not be enough for everyone to get a piece that wants one! .tpcsocial .yt{background:url("../iceberg/images/socialicons/yt-off.png") no-repeat center center} Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes. I am also not a novice in the kitchen, I have been baking cakes for at least 25 years but still now and then I have my kitchen failures although not nearly as often as before. Then flour is folded manually and very gently as to not to deflate the cake batter. That is so great! I had a very specific idea of what I wanted this white chocolate truffle cake to be. The sponge (cake) is very light as it should be. Carefully microwave in 20-30 second intervals, stirring in between each interval to prevent overheating, until melted. Our full fat cream is 38% fat, but we have real mascarpone. The truffles will melt into the cupcakes. .fancyFindViewInitial { Hi Sandra, you need to remove the sponge cake from your springform and cool completely on a wire rack. I also made the chocolate truffle cake at the same time. Making White Chocolate Cupcake with truffle filling is a time consuming process and patience is the key. This is going to be my go-to holiday dessert I think! I hope this helps! 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