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Delicious Truffle Cake Recipe

A delicious truffle cake is a rich chocolate layer cake filled and coated with smooth dark chocolate ganache, then chilled until the frosting becomes creamy, dense, and sliceable.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chocolate Cake
  • 190 g all-purpose flour
  • 65 g unsweetened cocoa powder
  • 250 g granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 2 large eggs
  • 180 ml whole milk
  • 120 ml neutral oil
  • 2 tsp vanilla extract
  • 180 ml hot coffee or hot water
For the Truffle Ganache
  • 350 g dark chocolate, finely chopped
  • 350 ml heavy cream
  • 40 g unsalted butter
  • 1 tbsp honey or glucose syrup, optional
  • Pinch of salt

Equipment

  • 2 ound 20 cm / 8-inch cake pans
  • Baking paper / parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or hand mixer
  • Rubber spatula
  • Measuring cups, spoons, or kitchen scale
  • Saucepan for heating cream
  • Heatproof bowl for ganache
  • Cooling rack
  • Offset spatula or butter knife for spreading ganache
  • Cake turntable, optional
  • Serrated knife, optional, for leveling cake layers

Method
 

  1. 1. Prepare The Cake Pans

    Heat the oven to 175°C / 350°F. Grease two 20 cm / 8-inch round cake pans. Line the bottoms with baking paper and dust the sides lightly with cocoa powder.
    Cocoa powder is better than flour for chocolate cake pans because it prevents pale streaks on the outside of the cake.

  2. 2. Mix The Dry Ingredients and Add The Wet Ingredients

    In a large bowl, add the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    Whisk for about 30 seconds to combine everything evenly. If your cocoa powder is lumpy, sift it first.
    Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
    Mix until smooth. Slowly pour in the hot coffee or hot water while whisking. The batter will look thin, which is normal. A thin cocoa batter creates a soft, moist crumb.

  3. 3. Bake The Cake Layers

    Divide the batter evenly between the prepared pans.
    Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
    Cool the cakes in the pans for 10 minutes, then turn them out onto a cooling rack. Let them cool completely before filling.
    The USDA lists 160°F / 71°C as the safe minimum temperature for egg dishes, and a fully baked cake usually exceeds this once the crumb is set. A thermometer can help if the center looks wet or underbaked.

  4. 4. Make The Ganache and Cool the Ganache

    Place the finely chopped dark chocolate in a heatproof bowl.
    Heat the heavy cream in a saucepan until it is hot and steaming, but not boiling. Pour the hot cream over the chocolate. Let it sit for 2 minutes.
    Stir slowly from the center outward until smooth and glossy. Add the butter, honey or glucose if using, and a pinch of salt. Stir until fully melted.
    Let the ganache cool at room temperature until it thickens to a spreadable consistency.
    It should look glossy and soft, like thick frosting. If it becomes too firm, warm it gently for a few seconds over a bowl of warm water or in short microwave bursts.

  5. 5. Assemble The Cake

    Place one cooled cake layer on a plate or cake board.
    Spread a generous layer of ganache over the top. Add the second cake layer. Cover the top and sides with the remaining ganache.

Video

Notes

Cooking Tips

  • Use dark chocolate between 55% and 70% cocoa for the best balance of richness and sweetness.
  • Chop the chocolate finely so the ganache melts smoothly.
  • Do not boil the cream hard, or the ganache may turn oily.
  • Let the cake layers cool completely before adding ganache, or the filling may melt and slide.
  • For a more intense flavor, use hot coffee instead of hot water.
  • For a lighter frosting, chill the ganache until thick, then whip it briefly before spreading.
  • For extra shine, add 1 tbsp honey or glucose syrup to the ganache.
  • Chill the cake fully before slicing, but let slices stand for 10 minutes before serving for the creamiest texture.