Ghirardelli® Triple Chocolate Truffle Cake

Ghirardelli® Triple Chocolate Truffle Cake

Ghirardelli(R) 0

"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."

Ingredients 9 h 30 m {{adjustedServings}} servings 754 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 59.5 g
  • 92%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 269 mg
  • 90%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
  2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
  3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
  4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
  5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
  6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
  7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
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Reviews 56

  1. 74 Ratings


Fool Proof!!! I made this cake the day of and had to improvise a lot because I'm in Honduras, but it turned out great!! I whipped the eggs by hand with a whisk, I used aluminum foil instead of parchment paper and lined the bottom and sides all with one sheet. I had major problems with my oven and left it in there way over an hour and even though the top had a huge bubble, once I flipped the cake and added the ganache it looked great! I took it out of the pan almost immediately after taking it out of the oven and let it sit for about 2 hours. I made the GANACHE with chocolate chips and EVAPORATED MILK and threw it in the fridge till the ganache hardened. I said FOOL PROOF! Thanks


First, five stars for the original recipe. However, I was making this for a family party, and needed a sweeter version for those who dislike dark chocolate. After experimenting, I found that a half recipe fits nicely in a 2" deep, 6" diameter cake pan. Milk chocolate can be substituted for at least two-thirds of the chips used in the cake. Milk chocolate can also be substituted for the icing if you cut the cream in half (makes sense since milk chocolate already contains some milk). Whatever you do, Do Not Substitute White Chocolate! That came out so thin and sour that I thought the cream was bad. If you want a white topping, mix confectioners sugar with a little cream and vanilla extract.


Wow- this was restaurant quality good. My husband already asked me to make this as his birthday cake. As other reviewers recommended, I garnished with fresh raspberries. Also- note that this is a rich cake, so just a small slice will be enough to satisfy even a serious choc-o-holic! Thanks for the definite "keeper" recipe!