The Ultimate Chocolate Truffle Cake
A rich, decadent chocolate truffle cake featuring moist chocolate layers and silky ganache frosting. Perfect for special occasions or any time you need a chocolate indulgence.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup premium unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee or hot water
- 16 oz 450g high-quality dark chocolate (60-70% cocoa), finely chopped
- 2 cups heavy cream
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate shavings for decoration
- Fresh berries for garnish optional
- Cocoa powder for dusting optional
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs, then add buttermilk, oil, and vanilla extract. Mix until smooth.
- Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Pour in hot coffee and mix until batter is smooth (batter will be thin).
- Divide batter between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For ganache, place chopped chocolate in a large bowl.
- Heat heavy cream just to a simmer, then pour over chocolate. Let sit 3-5 minutes.
- Gently stir until smooth and glossy. Add butter, vanilla, and salt.
- Cool ganache until spreadable, about 30-45 minutes.
- Level cake layers if needed. Place one layer on serving plate.
- Spread 1 cup ganache over first layer, then place second layer on top.
- Cover top and sides with remaining ganache.
- Decorate with chocolate shavings and optional berries.
- Refrigerate for at least 30 minutes before serving.
Notes
For best results, use high-quality dark chocolate. The cake layers can be made one day ahead and stored wrapped in plastic at room temperature. The assembled cake can be refrigerated for up to 3 days. Bring to room temperature for 30 minutes before serving for the best texture and flavor.