Chocolate Truffle Cake Recipe

It is always a great time to enjoy chocolate cake and even more so on special holidays like Christmas! This chocolate cake is extremely rich and decadent and the perfect sinful treat that you need to enjoy this holiday season!

5 from 1 vote

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Prep Time 35

Cook Time 25

Cooling and Assembly 45

Total Time 1 45

Course Dessert

Cuisine American

Servings Servings

Calories 694 kcal

Equipment

Measuring cups
Measuring Spoons
Weighing Scale
Bowl
Sieve
Stand Mixer
Silicone Spatula
Whisk
Saucepan
Baking Pans
Baking Tray
Cooling Rack
Serving Plate
Offset Spatula

Ingredients

For The Cake

2 2/3 cups All Purpose Flour
2 cups White Sugar
1 teaspoon Baking Soda
2 1/2 cups Milk
8 ounces Semisweet Chocolate
3 nos. Eggs
1 cup Unsalted Butter (cut into small pieces)
2 teaspoons Vanilla Extract
1/2 teaspoon Salt

For The Filling

4 ounces Chopped Bittersweet Chocolate
2 1/2 cups Confectioners Sugar
6 tablespoons Unsalted Butter
1/2 cup Heavy Whipping Cream

For The Ganache

10 ounces chopped Semisweet Chocolate
2/3 cup Heavy Whipping Cream

Instructions

For The Cake :

Preheat the oven to 325 degrees Fahrenheit. Grease and dust all three baking pans and keep them aside. Chop the chocolate. Sift the flour, sugar, salt, and baking soda into a large bowl.
Mix the chopped chocolate, milk, and butter in a saucepan and let them melt over low heat. Once melted, take them off the heat and let them cool down for 10 minutes.
In the stand mixer bowl, add the eggs and vanilla and whip them until they are light and fluffy.
Then, add the chocolate, milk, and butter mix once it has cooled down.
After everything is combined, add in the sifted dry ingredients and mix until it forms a smooth batter.
Transfer the batter to the greased baking pans and place them on a baking tray. Bake in the oven for 25 minutes, until you insert a skewer and it comes out clean.
Place the baking pans on a cooling rack and let them cool completely before taking the cakes out of the pan.

For The Filling :

Chop the chocolate, add it to a saucepan and the butter, and melt them over low heat.
Once they have melted, add in the confectioners sugar and whipping cream and mix until everything is combined.
Transfer the filling to a bowl and let it cool down.

For The Ganache :

Chop the chocolate and add it all to a large bowl.
Heat the whipping cream in a saucepan over medium flame until it begins to boil.
Once it starts boiling, add it to the chopped chocolate and mix it all with a whisk until smooth and glossy. Let the ganache cool down until it reaches a thick and spreadable consistency.

Assembly :

Once all the elements are ready and have cooled down, you can begin assembling the cake.
For that, place one of the layers of the cake on a serving plate and top it with a generous amount of filling.
Spread the filling evenly and top with a second layer of cake. Repeat the same process and top the cake with its last layer.
Spread the ganache on the sides and top of the cake and refrigerate for half an hour before serving.

Nutrition

Keyword Choclate Cake, Chocolate Truffle Cake, Christmas

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