I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. I am happy to hear you loved the cake, it is such a great one to have when you are short on time! Thanks, Julia! Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g. To ensure fine-textured cupcakes, it's important to use cake flour for this recipe. It’s still a disaster for my Christmas party which is tomorrow night. Chocolate cake will always be the queen of celebration desserts. Thanks for your feedback, Jacqueline! Keep covered in an airtight container until ready to use. That’s what it’s all about, the true spirit of Christmas. Line the sides of a springform pan with parchment paper. My daughter requests it over and over again. .fancyFindViewInitial { 9 To assemble cake, anchor bottom layer to cake stand or plate with a little bit of frosting. I read a comment that placing the hot cream /chocolate mixture in the fridge and stirring every 10 min to cool it lessened the wait time. This turned out beautifully!!! Also, vanilla can contribute to it turning out darker. I really look forward to trying this! Place chopped chocolate and cream in a medium heat-proof bowl. Which did you use? Wow this masterpiece is to die for & will definitely have to try it. Cool for 30 minutes or to room temperature. Comment document.getElementById("comment").setAttribute( "id", "a05153240be386354f01c1b149e6769e" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. what is the “truffle” part of the cake? Thank you so much for your sweet comment, Barbara. You are welcome for dinner at my house any time! I love the simplicity of this cake! Tuxedo cake is a fan favourite across the board. Cake balls are a type of truffle made of cake or cookie crumbs mixed with cream cheese or frosting and dipped in melted chocolate. I made this as a trial run for Christmas….It was delicious, but looked like a mess. Everything seemed to be going perfect. It should not happen since you pour the truffle mixture over the sponge it should bond to the cake as it solidifies, the same way melted chocolate sticks to surfaces. If you are using mascarpone, then no but if you are using cream cheese then it would be beneficial to bring it to a room temp. It’s already leaking out around the springform pan. Julia this is beautiful – I love the white pearls on top! This looks absolutely amazing! Simple and elegant. Decorate with sugar pearls and greenery. Thank you so much for sharing and Merry Christmas! Watch for the consistency of the truffle layer in the extended video in the recipe card to ensure yours sets properly and is ready to wow everyone at Christmas dinner! } Pampered Chef Newsroom. As the name suggests, this creation is part cake, part truffle, and therefore the most luxurious thing one would expect on Christmas. But please forgive me, I could not get my truffle layer to set properly. The flavors are great, but the textures did not work out for me. I used high fat mascarpone, Lindt white chocolate and high fat heavy cream. Thank you, Anne! It has to be 12 oz by weight, which is 3 1/2 chocolate bars, if measured in cups you’d be left with much less chocolate and the truffle layer will not set. I am making it to take to work this Friday; easy and delicious, can’t beat that! I used to let my husband and friends eat the scraps, but sometimes no one was around to snack. My cake “shrunk” when it was cooling, so when I poured the chocolate mixture over it, it surrounded the cake. When I combined the cream and chocolate mixture it did not thicken at all. It maintains its form, but is has a nice soft and creamy texture. Flavor is good, Does it still hold its shape, Donna? I am not sure if you looked in my ABOUT page but I actually live in England and dairy products like mascarpone and cream are different, which may account for why your truffle layer was runny. Sorry for the duplicate post. Recipe sounds Great. This looks just and sounds so very good, and I will have to try to make it. Omgsh I’ve made this before and it turned out beautifully. All the external testers came back with successful results apart from one, who used white chocolate chips from Trader Joe’s. it really is a credit to you. I am guessing you are in the US or Canada. _trackAnalytics({'site_events': {'internal_campaign_interaction': 'true'}, 'event_name': 'internal campaign interaction', 'internal_campaign': [{'id' : 'homepage 20203', 'name' : 'homepage 20203', 'location' : 'top header', 'creative' : 'kit','eventLabel' : 'details'}],}); I also used a whisk to lightly blend in the flour to ensure to keep the sponge light. Please try again later. My cake was dead anyway so I pulled it out of the refrigerator, scooped out the cake which was totally saturated with liquid and what liquid was left, I tried actually WHIPPING it with the hand mixer. There is a cake layer and a truffle layer. 6. I am at the stage of making the truffle mixture … I am confused as to whether or not the truffle mix goes on top of the cake inside the springform pan. The cake layer has three ingredients as does the truffle topping. Use it to fill between layers of a cake, a ganache prior to icing a cake with fondant, cupcakes, pastries and more. Hi Rachael, I have never seen this issue before. I tried this making this last year and it didn’t set properly even with a second attempt using gelatin. Where did you get the white pearls? Thanks for sharing, Kara! The truffle layer turned out fine – set with no problems.. if(window.location.href.indexOf("pws") > -1) { This recipe is phenomenal! Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. Print; Next Recipe . Hi Patricia, my suggestion would be to increase the mascarpone amount to 500 g and add gelatine to yours to ensure it sets since the fat content is quite low. Slowly add the white chocolate filling in 3 batches, whisking after each addition. }, .tpcsocial .yt{background:url("../iceberg/images/socialicons/yt-off.png") no-repeat center center} The ganache can be whipped for fluffier consistency, or used as is. Thank you for your feedback, Pamela! The bottom is red velvet cake but if you just want to tint this sponge cake pink, you can. I’m looking forward to seeing how it turns out. Is it cookies or graham crackers..or does it make its own crust? This looks wonderful! I made it with cream cheese because I already had some at home. To speed up the cooling of the cream/white chocolate, I put it in the fridge and stirred it every 10 minutes until it was cold yet runny. Looking forward to making this for Christmas dessert. Garnish the cupcakes with chocolate curls, if desired. This year I think I might make it in individual portions in ramekins, so it doesn’t matter if it’s soft. It’s a keeper and will make it often. Please read the recipe directions and all comments before starting on your cake. Deliciously creamy no bake White Chocolate Ganache Truffles, made with cream and butter – perfect for Christmas gift-giving! If you look at the recipe card in the post, it will say ‘For the cake layer’ at the top, that is what’s at the bottom of the cake. I am aware there is a typo on the original pin on Pinterest…many people pointed it out but since there are quite literally hundreds thousands of those pins, there is no way of tracking all of them down and correcting them. I hope this helps. HELP!!!!!! After going through the comments again and re-reading the directions, I think the problem is where you say “Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes.” Earlier you said the mascarpone can separate from over-beating so I did not whip it. I made this cake for Christmas two years in a row because of its simplicity and delicious taste! I made it last night as well, it really is an easy cake. Chill in the refrigerator for at least for 2 hours or better overnight. I live in the states and it turned out perfect. I made this last night, is there a trick to making the cream cheese portion a little more firm? Matcha Green Tea Truffles 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. Can you tell me – should you beat the cream cheese before mixing with the cream and melted chocolate? If that is the case, try clear vanilla next time although I prefer the real deal even if it colours it a bit. This looks so good! I love the idea of a raspberry sauce over it! This white chocolate truffle cake is perhaps the simplest cake I’ve ever posted on Vikalinka. And for making the sponge, I used Better Batter Gluten Free Flour. PS I would love for you to give this recipe a review on Pinterest. top: 500px !important; A mouth watering recipe. }. It looks beautiful and I cannot wait to take it to my family Christmas tomorrow! All came out well but, not white. I used a white chocolate bar, Italian mascarpone cheese, 48 % fat content cream. I made this cake two years in a row and my daughter is already requesting it for this year! I hope it still tasted great, even upside down! Quick question I’ve never used white chocolate for baking, what should I look for? sorry if its been brought up already. Seems like it will taste amazing! I think it’s an individual call and how pressed you are for time. Do you know how many Lindt chocolate bars to use? I completely agree, it’s amazing how we are comforted by familiar things! Butter and dust with flour an 8"/20 cm round springform pan. Can't wait to try this Pampered Chef recipe and take them to my next show! Pipe the frosting evenly around the tops of the cupcakes. My cake definitely wasn’t as tall as the pictures. I wouldn’t worry about it as long as it tastes good and holds its shape! Cranberry Cake with Orange Cream Cheese Icing, Christmas Cranberry Cake with Orange Cream Cheese Icing, https://vikalinka.com/be-my-valentine-red-velvet-truffle-cake/. I looked for a recipe on google to just MAKE heavy cream and it said that it “wouldn’t whip”. It was delicious!! Thanks. Unmold the cake before serving, decorate with the sugar pearls and serve. From the US–what do we use as flour to make this beautiful cake? See what's happening with the Lou x, Hi Lou, I’ve have never tried to be honest but like you said cheesecakes are freezable. For the truffle layer I used Meijer brand heavy whipping cream, Lindt chocolate bars and the only mascarpone I could find, BelGioioso. In a small saucepan, heat the cream just until it starts to bubble. I think you can purchase gluten-free cake flour and use it as a substitute, Mary. If you’re covering your cake with fondant, this icing is perfect to go beneath the fondant. White chocolate, whipping cream or double cream and mascarpone. Do you recommend this method or wait til it cools on the stove top? It would be less tall but it wouldn’t be ruined. That being said, other readers who live in the US and Canada have made the cake with great results. Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. I did put my chocolate cream mixture in the fridge to cool. I’m pretty sure I must be missing it… But what type of crust are you using? overflow-x: hidden!important; There was an error loading the Component. } Eggs, sugar and flour. Size: I’d like to make it for Valentines Day and dye it pink. I am also experimenting with dark chocolate this time. A little sweet, ill try to make some adjustments with mascarpone and heavy cream.do u moisten ur sponge cake?Btw love ur website. Not sure if someone else has posted this yet as I didn’t have time to read through all comments but I found the double cream and I’m in California. Most people who’ve had success used Lindt but I used Sainsbury’s basic brand and it was just fine. I made the white cake layer first. I know my mum always freezes her homemade cheese cakes! I live in England and what I have found through 4 years of blogging is that dairy products differ between countries, especially mascarpone cheese. Keep up the great work writing and baking/cooking. Umm…I am not really sure what to say, Bridget. All purpose flour, cake flour or self rising flour? 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! For some awful reason my truffle mix looks like cottage cheese :(((( I love to read the stories that go along with the recipes. I am so going to make this and see if it a new Christmas Tradition! Sounds amazing and way to be resourceful, Tanya! .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} .tpcsocial .yt{background:url("../iceberg/images/socialicons/yt-off.png") no-repeat center center} I added the white sugar pearls and white sparkling sprinkle sugar (Michael’s) for a glistening effect. I was nervous after reading the comments and not being able to find double cream (I’m in the US), but it set up just fine using heavy whipping cream and good (Lindt) white chocolate and marscapone! That was easy enough. Do you think the cake would work with a cookie crust bottom in stead of the sponge layer? My family devoured it. The result was amazing! $("#pws").attr("href", "/be-a-consultant-nf"); Create your own online recipe box. And finally yes, measuring everything is very important in baking and I agree it might be key in this cake! Here is the advice I would give to those who typically use a cake mix for everything they make. The cake was a light chiffon layer and the cream cheese layer had the texture of a Lindt Lindor truffle – smooth and buttery. Hope it turns out well. I am so glad to hear it, Olivia. I love that they can be made in so many different flavor combinations! … To compensate for not having double cream, I added more marscapone cheese. For the cake layer, do you use just the egg whites or the whole egg? This filled my 10″ spring form right to the top. Here is a link with more info. I couldn’t get the little white balls, so I put white truffle chocolates on top which look like snowballs( as close as we will get to snowballs in Australia.) In a separate bowl, beat the remaining 2 cups of heavy cream and almond extract until soft peaks form. Well hello, I am so happy you stumbled upon my blog. I tried this last evening to prepare for a contest at Christmas. http://archive.jsonline.com/features/food/why-do-some-recipes-call-for-heavy-cream-not-ultra-pasteurized-b9981042z1-227440501.html. Whipping the eggs until they triple in volume is crucial. Just checked it in the morning and it’s all nice and firm. Total Time. Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3-5 minutes with an electric mixer until white, foamy and triple in volume. Microwave, uncovered, on HIGH for 1–1½ minutes or until the chocolate is mostly melted, stirring every 30 seconds. I have made a dark chocolate version of this cake recently and kept it in the fridge for 4 days and it’s still delicious today. Sounds great. It was delicious on Christmas day, the family loved it and believe it or not there was still a little left yesterday (28th) and it still tasted yummy. Feb 7, 2012 - White Chocolate Cupcakes with Truffle Filling. I live in Michigan and just made this cake and it truned out great! It was easy to make, the hardest part was being patient and waiting for the chocolate/cream mixture to cool! I am so pleased you loved the cake but even more so that it raised money for charity! This cake recipe has been tested multiple times by me and by external testers, which is more than some cook book authors do, it is certainly not a normal blogging practice. Thank you so much for this wonderful recipe. Now let me address some of the issues you described…chewy cake layer is the result of the cake not rising properly. Sure the kids will love it. Let the chocolate stand for 3 minutes or until it's slightly cooled. Merry Christmas! I am still trying to figure out what exactly goes wrong and why. This turned out perfect! You can make it up to two days in advance and keep it in a springform pan refrigerated. To make chocolate curls, place two squares of baking chocolate on a piece of parchment paper and microwave on HIGH for 10 seconds. 9. Mix the mascarpone in after the chocolate and cream mixture cools. Not only did I edit the instructions I also linked this post to videos of the cake I made on my Facebook page, where you can clearly see the consistency of the chocolate mixture when poured on top of the sponge (not liquid but mousse like). Any tips or advice. Thank you! I bought the pearls at Sainsbury’s.(UK). Was a disaster. So I made this tonight and mine did not set up at all. This would look great for a New Year’s Party – have a wonderful Christmas and New Year! If you live anywhere in North America your cream fat content should be anywhere between 32% to 35%, which is plenty. Out of multiple times I’ve made this cake the only time the mixture split is when we were filming the video and rushing. Keith, you might be mistaking savoury truffles found in the woods with chocolate truffles often eaten at Christmas time. I pinned this recipe about 6 months ago and been counting down the weeks ever since to try it!! (I live in the UK.) Your truffle cake is beautiful! I recommend using a good quality chocolate bar like Lindt or anything similar as your truffle layer will taste exactly as the chocolate you use. . Merry Christmas to you as well! . Using lower fat dairy and chocolate chips will result in the truffle not setting. For the white layer I used 3 – 4.2 once Lindt white chocolate peppermint bars. Do you have any experience with either of these chocolates? Four layers of supremely soft chocolate and hazelnut cake and full-flavoured fillings make it over-the-top amazing. Using the Large Scoop, divide the batter evenly among the liners. You want to pulse your cookies until they get to a fine crumb. And chances are that it would have set up properly too. This looks incredible! Best wishes, Julia. Anywhere between 1 and 2 hours, it depends on where it’s kept. . I live in England, so telling people what products I used wouldn’t be very helpful. Then made the truffle layers using heavy cream, mascarpone and marked down Christmas chocolate. In Western Canada our whipping cream, 32% fat goes through standard pasteurization methods. Where did I go wrong?? 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 did have two mousse layers. The quality of chocolate is quite important for this recipe since the taste of the truffle will rest on it. 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 indeed a very rich cake and a little one goes a long way. I agree it would be a great no-fuss New Year’s Eve cake! I made it and it was decadent and wonderful! I wasn’t sure whether to serve it cold or not. OK, and large or extra large eggs? I am in the US and had high hopes of making this dessert work out for my family. So easy to make. It has been requested for Thanksgiving, so I’m making it again this year. I would recommend wetting the knife to release it from the pan or using a wet knife to smooth the truffle layer once it is removed from the pan. + chilling. First, it is important that you beat the ingredients for the sponge on the highest speed to get the foamy consistency you are looking for. The only piece of advice I can offer is to cook the cake 3-5 minutes longer, that might prevent it from shrinking too much. Update: According to guests, the white chocolate truffle cake was delicious and quite impressive. If the white chocolate didn’t taste good out of the package, it will taste the same in the cake. That is so great, Kimberly! This is going to be my go-to holiday dessert I think! Hello, I used a stand mixer with the whisk attachment for the cake layer and the regular beater for the filling. Can you tell me what it says? Next, you should sift the flour into the mixture to avoid getting flour lumps in the sponge. Merry Christmas! Thank you for sharing. Just REAL curious…, Hi there, first of all let me tell you that I am sorry your cake didn’t turn out. I tried to find the fat content printed somewhere but couldn’t. .fancyFindViewInitial { Thank you so much and I will be making it for years to come! It still set and was tasty but in the end I had to redo the cake. Or should they be brought to room temperature before using? Hi Hannah, I’ve never tried to freeze it but I think it will work if made with mascarpone. The sponge (cake) is very light as it should be. Hi Liz, you are right it should be ml although the weight and volume in liquids are the same. On medium speed, add the flour mixture in three parts, alternating with the milk mixture, and mixing until smooth. If after the addition of the flour the volume goes down significantly, the cake will not rise properly. It’s a simple sponge that compliments a rich truffle layer very well. The cake does shrink a bit as it is a very delicate sponge, Shannon. What a great outcome, Killeen! This is beautiful and looks like a great recipe, but you spelled Christmas incorrectly on Pinterest! I’ll make it again for next year and hopefully have a success. Thank you so much for sharing with me, Sandra! Let me know how it goes! 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