Sinful Chocolate Truffle Cake
Indulge in pure decadence with this Sinful Chocolate Truffle Cake—a luscious masterpiece that’s perfect for chocolate lovers. Featuring rich cocoa-infused layers of moist cake and a velvety ganache made with semi-sweet chocolate and heavy cream, this dessert is a showstopper for special occasions and celebrations. The secret to its irresistible texture lies in the addition of boiling water to the batter, creating an exceptionally tender crumb. Crowned with a dusting of cocoa powder and garnished with luxurious chocolate truffles, this cake is as elegant as it is indulgent. With just 30 minutes of prep time, you can create a bakery-quality dessert that will leave everyone craving seconds. Perfect for birthdays, anniversaries, or any moment worth celebrating, this truffle-inspired treat delivers the ultimate chocolate experience!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 12 ounces semi-sweet chocolate (chopped)
- 1.5 cups heavy cream
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons cocoa powder (for dusting, optional)
- 10 chocolate truffles (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). 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 soda, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Slowly pour in the boiling water while mixing at low speed. Batter will be thin, this is normal.
Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
While the cakes are cooling, make the ganache by heating the heavy cream in a saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for 2-3 minutes, then whisk until smooth.
Stir the softened butter into the ganache until fully incorporated. Let the ganache cool slightly until it thickens but is still spreadable.
Place one cake layer on a serving plate and spread a generous amount of ganache on top. Place the second cake layer over it and spread the remaining ganache over the top and sides of the cake.
If desired, dust the top of the cake lightly with cocoa powder and garnish with chocolate truffles.
Refrigerate the cake for at least 1 hour before serving to allow the ganache to set. Bring to room temperature before slicing for best texture and flavor.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 47.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 406 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.
