Chocolate Truffle Cake
Indulge in this rich, moist chocolate truffle cake layered with silky ganache and creamy truffle filling—perfect for celebrations or chocolate cravings.
Ingredients
For the Chocolate Cake Layers
- 1 ¾ cups all-purpose flour – for structure and softness
- ¾ cup unsweetened cocoa powder – deepens chocolate flavor
- 2 cups granulated sugar – adds balanced sweetness
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk – keeps the cake extra moist
- ½ cup vegetable oil – adds richness and moisture
- 2 teaspoons vanilla extract – enhances overall flavor
- 1 cup hot coffee or boiling water – intensifies the chocolate taste and thins the batter for a tender texture
For the Chocolate Truffle Filling
- 8 ounces semisweet or bittersweet chocolate chopped
- ¾ cup heavy cream
- 1 tablespoon unsalted butter – adds shine and smoothness
- Tip: Use high-quality chocolate for a truly decadent center.
For the Chocolate Ganache Frosting
- 12 ounces dark chocolate chopped
- 1 cup heavy whipping cream
- 1 tablespoon light corn syrup optional – for extra gloss and smooth texture
Optional Toppings
- Chocolate truffles – homemade or store-bought for garnish
- Chocolate shavings or curls – for an elegant finish
- Cocoa powder dusting – adds a professional touch
Instructions
Step 1 – Preheat and prepare the pans
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with cocoa powder.
Step 2 – Mix the dry ingredients
- In a large bowl, whisk together:
- Flour
- Cocoa powder
- Sugar
- Baking powder
- Baking soda
- Salt
- Set aside.
Step 3 – Combine the wet ingredients
- In a separate bowl, beat together:
- Eggs
- Buttermilk
- Oil
- Vanilla extract
- Add the wet ingredients to the dry mixture and stir gently until the batter comes together—avoid overmixing.
Step 4 – Add the hot coffee
- Stir in 1 cup of hot coffee (or boiling water).
- The cake batter will be thin—this creates a soft, moist texture. Mix until smooth but avoid overmixing.
Step 5 – Bake the cake
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, checking with a toothpick—if it comes out clean or with a few crumbs, the cake is done.
- Allow the cakes to rest in the pans for 10 minutes before moving them to a wire rack to cool fully.
Step 6 – Make the truffle filling
- In a small saucepan, heat ¾ cup of cream until just simmering.
- Pour it over the chopped semisweet chocolate and butter in a bowl.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Chill for 15–20 minutes until slightly thickened but still spreadable.
Step 7 – Make the ganache frosting
- Heat 1 cup of cream in a saucepan until steaming.
- Pour over chopped dark chocolate (and corn syrup, if using).
- Let it sit for a few minutes, then whisk until silky. Cool slightly before using so it thickens enough to frost.
Step 8 – Assemble the cake
- Set the first cake layer on a flat serving dish or cake pedestal.
- Spread the chocolate truffle filling evenly across the top.
- Place the second cake layer on top, gently pressing to secure.
Step 9 – Frost and decorate
- Use an offset spatula to spread the chocolate ganache frosting over the top and sides of the cake.
- For a smooth finish, work in thin layers and chill briefly between coats.
- Finish the cake with a few chocolate truffles, shavings, or a soft sprinkle of cocoa powder.
Notes
Nutrition Information
-
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 70mg
- Sodium: 240mg
- Total Carbohydrates: 50g
- Sugar: 34g
- Fiber: 4g
- Protein: 6g