Description
Indulge in the ultimate chocolate experience with this Chocolate Truffle Cake! This rich, decadent cake features a moist chocolate sponge layered with a silky-smooth chocolate ganache. Perfect for celebrations or whenever you crave an elegant dessert, this cake is sure to impress with its deep cocoa flavor and melt-in-your-mouth texture.
Ingredients
For the Cake:
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
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Truffle Ganache:
2 cups heavy cream
16 oz semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
For Decoration (Optional):
Cocoa powder, for dusting
Chocolate shavings
Fresh berries
Instructions
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.Mix Wet Ingredients
In another bowl, whisk the eggs, milk, oil, and vanilla extract until combined. Gradually mix the wet ingredients into the dry ingredients. Slowly add the boiling water, stirring until smooth. The batter will be thin—this is normal.Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.Make the Chocolate Truffle Ganache
Heat the heavy cream in a saucepan over medium heat until it starts to simmer (do not boil). Pour it over the chopped chocolate and butter in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool until it thickens slightly.Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of ganache over the top. Place the second cake layer on top and cover the entire cake with the remaining ganache.Chill and Decorate
Refrigerate the cake for at least 1 hour to set the ganache. Dust with cocoa powder, top with chocolate shavings or berries, and serve.
Notes
- Use high-quality chocolate for the best ganache texture and flavor.
- For a more intense chocolate flavor, add 1 teaspoon of espresso powder to the batter.
- If the ganache is too runny, let it sit at room temperature longer to thicken before frosting the cake.
- This cake tastes even better the next day as the flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg