Chocolate Truffle Cake Recipe: This chocolate truffle cake is a rich, indulgent dessert that’s perfect for any occasion. With a moist chocolate cake base and a silky ganache topping, it’s surprisingly easy to make at home. Follow the below simple recipe Step to create a decadent Cake that will impress everyone!
Required Ingredients for Chocolate Truffle Cake Recipe
- For the Cake:
- All-purpose Flour
- Cocoa Powder
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Milk
- Vegetable Oil
- Vanilla Extract
- Boiling Water
- For the Chocolate Ganache:
- Heavy Cream
- Chocolate, chopped (or chocolate chips)
- Vanilla Extract
- Optional for Garnish:
- Chocolate shavings or cocoa powder
Step-By-Step Direction
Step 1:
Get things started by heating your oven to 350°F (175°C). Take two 9-inch round cake pans a quick touch with some butter and a dusting of flour, or line them with parchment paper to avoid any sticky situations.
Step 2:
Now take big bowl, give a good whisk to the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix it well and make the batter for Cake.
Step 3:
In a Different bowl, crack the eggs and add the milk, vegetable oil, and vanilla. Beat them together until it become smooth.
Step 4:
Pour your wet bowl into the dry one and stir until you can’t see any more dry flour. Now for the fun part: slowly mix in the very hot water. The batter will seem too runny, but that’s perfect! This is the secret to a super moist cake.
Step 5:
Split the thin batter between your two pans. Bake for 25-30 minutes. You’ll get to know when a toothpick poked in the middle comes out clean. Let the cakes cool in the pan for 10 minutes before moving them to a rack to cool completely.
For the Fancy Finish:
Warm the heavy cream until it’s just hot, then pour it over your chopped chocolate. Let it sit for a 2-5 minute before stirring into a silky ganache. Add a splash of vanilla. Place one cake layer on a plate, spread on some ganache, top with the second layer, and pour the rest of the chocolate goodness over the top, letting it drip beautifully down the sides. Chill for 20-30 minutes to set the chocolate shell, then slice and enjoy
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 420 kcal | – |
| Total Fat | 24g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 60mg | 20% |
| Sodium | 320mg | 14% |
| Total Carbohydrate | 50g | 18% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 35g | – |
| Protein | 6g | 12% |
| Vitamin C | 0mg | 0% |
| Calcium | 80mg | 6% |
| Iron | 2.5mg | 14% |
| Potassium | 220mg | 5% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
This chocolate truffle cake is a showstopper that’s easier to make than it looks. Its rich, fudgy texture and glossy ganache make it perfect for birthdays, holidays, or any day you’re craving chocolate. Share it with loved ones, and don’t be surprised when they ask for seconds!
Also Read: Tiramisu Cake Recipe with Eggs (Viral Cake in Instagram)
FAQ’s (Frequently Asked Question)
Can I make this cake ahead of time?
Definitely! Bake the cake layers tomorrow, wrap them up, and leave them on the counter. The ganache can be made tomorrow too—just warm it slightly before using.
Can I use dark chocolate for the ganache?
Absolutely! Dark chocolate (60–70% cocoa) works wonderfully for a richer flavor. Balance the Sugar in the cake if you prefer less sweetness.
Chocolate Truffle Cake
Ingredients
Method
- First, heat your oven to 350 degrees. Get two round 9-inch cake pans ready by rubbing them with butter and a little flour, or by putting parchment paper in the bottom.1 ¾ cups all-purpose flour
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
- In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth.2 large eggs, 1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the boiling water in and stir. The batter will look thin, but that's okay.1 cup boiling water
- Pour the batter equally into both pans. Bake for 25 to 30 minutes. It's done when you can stick a toothpick in the middle and it comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely (about 1 hour).
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth. Add vanilla extract and mix well.1 ½ cups heavy cream, 12 ounces semi-sweet chocolate, 1 teaspoon vanilla extract
- Put the first cake layer on your plate. Spread some of the chocolate ganache on top. Gently add the second cake layer. Now, pour the rest of the ganache over the whole cake, letting it drip down the sides for a fancy, truffle look.
- If desired, sprinkle chocolate shavings or cocoa powder on top. Refrigerate the cake for 20–30 minutes to set the ganache.Chocolate shavings or cocoa powder
- Slice and serve at room temperature for the best texture.
Notes
- For the best taste, use good cocoa powder and good chocolate.
- If the ganache is too thick, stir in a tablespoon of warm cream to make it thinner.
- For a single-layer cake, halve the recipe and use one 9-inch pan; adjust baking time as needed.
- To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.