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The Dark Chocolate Truffle Cake For The Perfect Weekend Treat

Who doesn’t like to have a chocolaty and delicious truffle cake? It’s a chocolate cake with multiple layers of dense, moist chocolate ganache prepared. With a silky-smooth truffle frosting and chocolate chunks to finish the cake. If you love chocolate, you ought to try it. It is an easy recipe and can be prepared at home as well.

So all the chocolate cake lovers out there, here we have for you a delicious recipe for dark chocolate truffle cake.

Ingredients Required:

For the rich chocolate Frosting:

2 cups of semi-sweet or dark chocolate (chopped finely)

2 cups heavy cream

1 cup unsalted butter

For the Chocolate Cake:

1 ½ cups flour (all-purpose)

1 ½ cup granulated sugar

¾ cup Dutch-processed cocoa powder

(sift the above ingredients)

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

¼ cup vegetable oil

¾ cup buttermilk (bring to room temperature)

2 teaspoons vanilla extract

¾ cup hot water

For the cake:

1 cup chocolate flakes or chocolate sprinkles

Large star piping tip


The Chocolate Frosting

(Make this prior and set it aside)

Place chopped chocolate into a large heatproof bowl.

In a medium saucepan, combine cream and butter. Cook on med-high, stirring often until just simmering.

Pour hot cream over the chopped chocolate and cover the bowl with plastic wrap. Let sit for 5 minutes.

Stir gently until completely smooth.

Place wrapping directly on top of the chocolate. Allow to thicken and set overnight.

Make the Chocolate Cake:

Preheat oven to 350F. Grease two 8″ cake rounds, dust with chocolate, and line bottoms with parchment.

Place flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer. Mix until well combined.

In a medium bowl, whisk together eggs, oil, buttermilk, and vanilla and combine well. Very slowly pour out hot water while whisking the mixture constantly to combine it well.

Add wet ingredients to dry and blend on medium for two to three minutes. The batter will be very thin.

Pour batter evenly into prepared pans. Bake for about half-hour or until a toothpick inserted into the middle comes out mostly clean.

Place cakes on a wire rack to cool for 10 minutes then turn out onto a wire rack to cool completely.

Once cooled, cut into layers in horizontal half, if desired.

Assemble the Cake:

Place one layer of cake onto a cake stand or serving plate by putting some chocolate ganache under it. Top with a skinny layer of chocolate frosting (approximately 2/3 cup). Spread evenly.

Repeat with the remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.

Frost the cake and smooth the sides and top to have an even base, reserving a small amount of chocolate frosting for the top decorations, if desired. Place cake back within the fridge for 20 minutes to line.

Place a bowl upside-down on a baking sheet. Place cake in an inverted bowl so that the sides hang over.

Gently press chocolate flakes (or chocolate sprinkles) into the edges and top.

Pipe dollops of reserved chocolate frosting on top employing a large open star tip, and serve, enjoy!!!