Chocolate Truffle Cake Recipe
This rich chocolate truffle cake features three tender, deeply chocolatey layers filled and frosted with fluffy cocoa buttercream and swirls of melted chocolate truffles. It’s an impressive celebration cake that’s worth the time to cool, assemble, and decorate.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cake
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 4 ounces semisweet chocolate, melted and cooled
- 1 cup steaming hot water
- Nonstick baking spray, for the pans
Chocolate Frosting
- 2 1/2 cups unsalted butter, at room temperature
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Filling and Decoration
- 10 Lindt truffles, melted
- Additional Lindt truffles, for decorating
Instructions
- Prepare the pans and oven.
Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper rounds, and spray the parchment.
- Melt the chocolate.
Melt the 4 ounces of chocolate in a microwave-safe bowl in 20-second intervals, stirring between intervals. Let it cool before adding it to the batter.
- Mix the dry ingredients.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar.
- Mix the wet ingredients and make the batter.
In a large bowl, mix the oil, vanilla, eggs, buttermilk, and cooled melted chocolate. Slowly mix in the hot water. Add the dry ingredients and mix just until combined.
- Bake the cake layers.
Divide the batter evenly among the prepared pans. Bake for 23–25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool the cakes.
Let the cakes rest in their pans for 10 minutes, then turn them out onto cooling racks. Cool completely before frosting.
- Make the frosting.
Sift the powdered sugar and cocoa powder together. In a large bowl, beat the room-temperature butter on high speed for 3 minutes. Add the sugar mixture in two additions, mixing on low speed after each. Add the vanilla and salt, then beat on high until fluffy.
- Melt the truffles.
Just before assembling the cake, melt the 10 truffles in a microwave-safe bowl in 20-second intervals, stirring between intervals.
- Level the cake layers.
Use a serrated knife to trim the domed tops from the cooled cake layers so they stack evenly.
- Fill the cake.
Place one cake layer on a serving plate. Spread 3/4 cup of frosting over it, drizzle with half of the melted truffles, and gently swirl the truffle into the frosting with a butter knife. Repeat with the second layer and remaining melted truffles.
- Apply a crumb coat.
Place the final cake layer on top with its bottom facing up. Spread a thin layer of frosting over the top and sides, then freeze the cake for 15 minutes to set the crumb coat.
- Finish and decorate.
Frost the cake with the remaining frosting and decorate the top with additional truffles.
Notes
- Bring the eggs and buttermilk to room temperature so they combine smoothly with the other batter ingredients.
- Let the melted chocolate cool before mixing it into the batter to avoid warming or scrambling the eggs.
- The hot water makes the batter thin; this is expected and helps create a moist cake.
- Cool the cake layers completely before frosting, or the buttercream may soften and slide.
- For neat slices, chill the assembled cake briefly and use a warm, clean knife, wiping it between cuts.
- Store the covered cake in the refrigerator for up to 4 days. Let slices sit at room temperature briefly before serving for the softest texture.
Find it online: https://recipethrive.com/chocolate-truffle-cake-recipe/
