Chocolate Truffle Cake

I am a HUGE fan of chocolate, particularly chocolate cake – at that spot are few things to a greater extent than comforting. I e'er bring some sort of chocolate about the house. I know, I’m a bakery thus it’s obvious. But I’m talking close chocolate other than what I usage for baking. I’m talking close niggling pieces I tin snag hither as well as at that spot when I’ve got a craving or when I require something sweetness afterwards a repast (which is pretty much always).

I’m to a greater extent than of a semi-sweet or black chocolate fan rather than milk or, sky forbid, white chocolate. No crime to whatsoever readers who dearest white chocolate, it is only non my thing. I don’t similar the flavor, as well as rarely bring it about unless I require it for a special baking project. There’s oft some milk chocolate about (my hubby loves it), but for me it’s all close that slightly bitter season of black chocolate that my gustatory modality buds crave.

Let me say yous though, this Chocolate Truffle Cake volition satisfy whatsoever chocolate lovers craving. The cake itself is dense as well as moist, only similar proper chocolate cake should be, as well as the frosting…. oh that frosting! Pure chocolate heaven! It’s simple, consisting of chocolate, heavy cream, as well as butter, which is basically how yous brand a chocolate truffle, albeit alongside slightly dissimilar proportions. It is dreamy chocolate sky correct there.

To maximize the ratio of chocolate truffle frosting to cake, I cutting each of the cake layers inwards one-half horizontally. You tin skip this pace if yous like, but you’ll bring a chip of frosting left over.


  • For the Chocolate Frosting (make inwards advance):
  • 18 ounces semi-sweet or black chocolate (finely chopped)
  • 2 cups heavy cream
  • 1 loving cup unsalted butter
  • For the Chocolate Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ loving cup granulated sugar
  • ¾ loving cup Dutch-processed cocoa pulverization (sifted)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • ¼ loving cup vegetable oil
  • ¾ loving cup buttermilk (room temperature)
  • 2 teaspoons vanilla extract
  • ¾ loving cup hot water
  • For the Assembly:
  • 1 loving cup chocolate flakes or chocolate sprinkles
  • Large star pipage tip


  1. Make the Chocolate Frosting (in advance)
  2. Place chopped chocolate into a large heatproof bowl.
  3. In a medium saucepan, combine heavy cream as well as butter. Cook on med-high, stirring often, until only simmering.
  4. Pour hot cream over chopped chocolate as well as encompass bowl alongside plastic wrap. Let sit down v minutes.
  5. Stir gently until completely smooth.
  6. Place plastic roll straight on top of chocolate. Allow to thicken as well as laid overnight.*
  7. Make the Chocolate Cake:
  8. Preheat oven to 350F. Grease 2 8″ cake rounds, dust alongside cocoa pulverization as well as trace of piece of occupation bottoms alongside parchment.
  9. Place flour, sugar, cocoa powder, baking soda, baking pulverization as well as tabular array salt into the bowl of a stand upwards mixer. Mix until good combined.
  10. In a medium bowl, whisk eggs, oil, buttermilk, as well as vanilla. Very slow pour inwards hot H2O spell whisking constantly.
  11. Add moisture ingredients to dry out as well as mix on medium for 2 to three minutes. Batter volition live really thin.
  12. Pour batter evenly into prepared pans. Bake for to a greater extent than or less thirty minutes or until a toothpick inserted into the centre comes out generally clean.
  13. Place cakes on wire rack to cool for 10 minutes as well as then plough out onto wire rack to cool completely.
  14. Once cooled, cutting each layer inwards one-half horizontally, if desired.
  15. Assemble the Cake:

  1. Place 1 layer of cake onto a cake stand upwards or serving plate. Top alongside a sparse layer of chocolate frosting (approximately 2/3 cup). Spread evenly.
  2. Repeat alongside remaining layers of cake as well as frosting. Crumb coat the cake. Chill for thirty minutes.
  3. Frost the cake as well as smoothen the sides as well as top, reserving a minor amount of chocolate frosting for the top decorations, if desired. Place cake dorsum inwards the refrigerator for 20 minutes to set.
  4. Place a bowl upside-down on a baking sheet. Place cake on inverted bowl thus that the sides hang over.
  5. Gently press chocolate flakes (or chocolate sprinkles) into the sides as well as top.
  6. Pipe dollops of reserved chocolate frosting on top using a large opened upwards star tip, similar a Wilton 6B, if desired.

Plan to brand the chocolate frosting 1 twenty-four hours inwards advance.
You tin strength the chocolate frosting to thicken quicker past times placing the frosting inwards the fridge, but live certain to stir often.

thank yous done part recipes to :
Chocolate Truffle Cake Rating: 4.5 Diposkan Oleh: First House