Chocolate Truffle Cake with Strawberry Sauce
Indulge in the ultimate dessert experience with this decadent Chocolate Truffle Cake with Strawberry Sauce, a show-stopping treat that's perfect for any special occasion. Featuring a rich, fudgy cake made with premium dark chocolate and a velvety truffle filling, this creation is irresistibly indulgent. A fresh, tangy strawberry sauce made from ripe strawberries adds a delightful fruity contrast, elevating every bite with its vibrant flavor. Simple yet sophisticated, this cake is baked to perfection and layered for a stunning presentation. Ideal for chocolate and berry lovers alike, this decadent dessert offers a perfect balance of sweetness and elegance. Whether you're hosting a dinner party or celebrating a milestone, this chocolate truffle cake paired with homemade strawberry sauce will leave everyone craving more.
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Recipe Information
Ingredients
- 300 grams Dark chocolate (70% cocoa)
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 6 large Eggs
- 100 grams All-purpose flour
- 2 tablespoons Cocoa powder (unsweetened)
- 250 ml Heavy cream
- 300 grams Fresh strawberries
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 50 ml Water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
Melt 200 grams of dark chocolate and 200 grams of unsalted butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together 200 grams of granulated sugar and 6 eggs until pale and frothy. Gradually fold in the cooled chocolate mixture.
Sift 100 grams of all-purpose flour and 2 tablespoons of cocoa powder into the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the truffle filling, heat 150 ml of heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over 100 grams of chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth. Let the mixture cool slightly until thickened but still spreadable.
Once the cake has cooled, slice it horizontally into two even layers. Spread the truffle filling over the bottom layer and place the top layer back on. Refrigerate for at least 1 hour to set.
For the strawberry sauce, combine 300 grams of fresh strawberries, 50 grams of powdered sugar, 1 teaspoon of vanilla extract, and 50 ml of water in a saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly. Remove from heat and let cool.
Slice the cake and serve with a generous drizzle of strawberry sauce. Optional: Garnish with fresh strawberries or powdered sugar.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 42.8 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 427 mg | 9% | |
*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.
