Chocolate Truffle Cake
Learn how to make a rich, moist chocolate truffle cake with glossy ganache — perfect for birthdays, kids' parties, and family celebrations!
Ingredients
- 200g high-quality dark chocolate (60-70% cocoa)
- 150g unsalted butter
- 1 cup all-purpose flour (or gluten-free alternative)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (for ganache)
- Optional toppings: fresh raspberries, cocoa powder, edible gold flakes
Instructions
Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
Melt the dark chocolate and butter together over low heat until smooth. Let cool slightly.
Whisk eggs and sugar until fluffy. Gently mix in the melted chocolate.
Sift flour and cocoa powder, then fold into the chocolate mixture.
Pour batter into pans. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
Heat heavy cream until steaming and pour over chopped chocolate to make the ganache. Stir until smooth.
Once cakes are cool, slice into layers. Spread ganache between each layer and over the cake.
Decorate with fresh berries, cocoa powder, and gold flakes if desired.
Notes
- Chocolate Quality Matters: Use good quality dark chocolate with at least 60–70% cocoa for the richest flavor. Cheap chocolate can make the cake taste waxy.
- Room Temperature Ingredients: Always bring eggs and butter to room temperature before starting. This helps the batter mix evenly and makes the cake texture smoother.
- Don’t Overmix: Mix ingredients until just combined. Overmixing will make the cake dense and tough.
- Ganache Tips: Let the ganache cool for about 5 minutes before spreading. If it's too hot, it will drip off the cake. If it's too cold, it will be too thick to spread easily.
- Decoration Ideas: Top the cake with fresh raspberries, cocoa powder, gold leaf, or shaved chocolate curls for a stunning finish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze slices individually for up to 3 months.
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Allergy-Friendly Options:
- For eggless cake: Use a flax egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).
- For dairy-free cake: Replace butter with vegan butter and heavy cream with coconut cream.
- Fun for Kids: You can also make mini truffle cupcakes — just reduce the baking time to around 15–18 minutes!