Chocolate Truffle Cake
Indulge in the ultimate decadence with this Chocolate Truffle Cake, a dessert lover's dream that combines a luxuriously moist chocolate sponge with a rich, velvety truffle frosting. Perfectly balanced in sweetness and deeply infused with cocoa flavor, this cake stands out with its unique use of boiling water in the batter, creating an irresistibly tender and airy texture. Topped with a glossy chocolate ganache made from semi-sweet chocolate, heavy cream, and butter, each bite melts in your mouth with silky richness. Easy to follow yet decadent enough for special occasions, this show-stopping chocolate cake can be beautifully adorned with chocolate shavings, fresh berries, or a simple dusting of cocoa powder. Whether you're celebrating a birthday, anniversary, or just craving a luxurious treat, this Chocolate Truffle Cake is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.75 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 120 milliliters whole milk
- 60 milliliters vegetable oil
- 1.5 teaspoons vanilla extract
- 120 milliliters boiling water
- 300 grams semi-sweet chocolate
- 180 milliliters heavy cream
- 30 grams unsalted butter
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Whisk the eggs, milk, vegetable oil, and vanilla extract in a separate bowl until well combined.
Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
Slowly add the boiling water to the batter, whisking constantly. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Meanwhile, make the chocolate truffle frosting. Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
Add the butter to the chocolate mixture and stir gently until smooth and glossy. Let the frosting cool at room temperature until it thickens to a spreadable consistency.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of the chocolate truffle frosting over the top.
Place the second cake layer on top and spread frosting over the top and sides of the cake to create a smooth finish.
Decorate as desired (e.g., with chocolate shavings, fresh berries, or a dusting of cocoa powder). Slice and serve.
Nutrition Facts
Calories |
4552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 538.0 g | 196% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 358.4 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 510 mg | 39% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
