For all you chocolate lovers out there, this chocolate truffle cake is about to make your dreams come true!
It’s two layers of moist chocolate cake filled and frosted with chocolate ganache.
Rich and decadent, this cake will make any occasion feel extra special. Go ahead and treat yourself!
Why You’ll Love This Chocolate Truffle Cake
Rich Chocolate Flavor: The cocoa powder alone makes it chocolatey, but the coffee enhances the flavor even more.
Ganache Galore: Imagine a cake filled and covered in rich chocolate ganache. Every bite feels like a luxury.
Soft & Moist Layered Cake: The layers in this cake are so soft and moist, they practically melt in your mouth. This two-tier delight combines texture and taste perfectly.
Ingredients
- All-purpose flour: This is the base that gives the cake its structure. Measure it accurately to avoid a dense cake. For the best results, use a kitchen scale or the spoon and level method.
- Unsweetened cocoa powder: It delivers a deep, rich chocolate flavor to make this cake a chocolate lover’s dream.
- Baking soda and baking powder: These leavening agents ensure the cake rises perfectly, giving it a light and airy texture.
- Salt: Just a bit enhances the overall flavors of the cake, making it taste even more chocolatey.
- Granulated sugar and brown sugar: sweeten the cake. The brown sugar provides moisture and a slight molasses flavor, enriching the cake’s complexity.
- Vegetable oil: It keeps the cake incredibly moist.
- Large eggs: They bind the ingredients together, adding richness and structure.
- Vanilla extract: A dash of vanilla enhances the chocolate flavor, adding depth.
- Buttermilk: Its acidity reacts with the baking soda to lift and tenderize the cake.
- Hot coffee: It elevates the chocolate flavor to new heights. Don’t worry, the cake won’t taste like coffee.
- Chocolate ganache: Semisweet chocolate chips, heavy cream, and butter combine to make a velvety ganache. Use it to fill and frost the cake.
How to Make Chocolate Truffle Cake
This chocolate truffle cake is as decadent as it is easy to make.
1. Prep: Preheat your oven to 350 degrees Fahrenheit. Grease and flour two (8-inch) cake pans.
2. Mix the dry ingredients: In a big bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Whisk the wet ingredients: In a different bowl, combine the sugars, oil, eggs, and vanilla extract.
4. Combine wet and dry: Pour the wet mix into the dry ingredients. Stir just enough to blend them together.
5. Add buttermilk and coffee: Mix in the buttermilk and hot coffee alternately to the batter. Again, mix just until combined. Do not overmix.
6. Bake: Pour the batter evenly into the pans. Bake for about 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then cool on a wire rack completely.
7. Start the ganache: Place chocolate chips in a large bowl. Heat up the cream until it’s just about to boil. Pour it into the bowl. Wait for 5 minutes.
8. Mix until melted: Whisk the chocolate and cream until sleek and shiny. Add butter and mix until smooth. Let your ganache cool down until thick enough to spread.
9. Assemble the cake: Place one cake layer on your serving plate. Cover the top with half of your ganache. Add the second cake layer on top. Frost with the remaining ganache.
10. Chill the cake: Pop the cake in the fridge for at least 30 minutes so the ganache sets.
11. Slice, serve, and enjoy your homemade chocolate truffle cake!
Recipe Tips and Variations
Here are some tips and variations to ensure your chocolate truffle cake turns out amazing every time.
- Be accurate! Weigh your flour accurately otherwise, your chocolate cake will turn out dry. A kitchen scale is the most reliable way to measure flour.
- No buttermilk? No problem. Make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes, and you’ve got buttermilk.
- Do a temp check. Place an oven thermometer to ensure your oven temperature is spot-on.
- Troubleshoot the ganache. If the chocolate doesn’t melt completely, microwave the mixture in 20-second bursts. Stir well in between.
- Choose your consistency. For a runnier ganache that drips beautifully, add more milk or cream.
- Level up your layers. Use a serrated knife to trim the domed tops off the cakes for a flat surface.
- Flip for a flat top. Place the final cake layer bottom-up for a perfectly flat top.
- Cheat a little. Use a piping bag or a makeshift one from a Ziplock bag for an easier frosting application.
How to Store
Keep your chocolate truffle cake fresh with these tips.
To Store: Place the cake into an air-tight container or a cake carrier and refrigerate for up to 5 days.
To Freeze: If you’re planning ahead or have leftovers, slice the cake and store the pieces in an airtight container. They’ll freeze well for up to a month.
To Thaw: Let the cake or slices sit at room temperature for about 15-20 minutes to soften the ganache.
More Chocolate Cake Recipes
Chocolate Dream Cake
Too Much Chocolate Cake
Chocolate Depression Cake
Portillo’s Chocolate Cake
Chocolate Pound Cake
Chocolate Truffle Cake
8
servings15
minutes30
minutes578
kcalThis decadent chocolate truffle cake is pure indulgence! Rich, velvety layers of moist chocolate cake and smooth ganache create an unforgettable dessert experience.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup room temperature buttermilk
1 cup hot coffee or water
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter, softened
Instructions
- Preheat the oven to 350°Fahrenheit (175°Celsius). Grease and flour two 8-inch round cake pans.
- Whisk the dry ingredients in a large bowl: flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Alternately add the buttermilk and hot coffee (or water) to the batter, mixing until combined after each addition.
- Divide the batter evenly between prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes cool, place the chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan until simmering. Pour the hot cream over the chocolate chips and let sit for 5 minutes.
- Whisk the mixture until smooth and glossy. Stir in the softened butter until fully incorporated.
- Let the ganache cool slightly until it thickens to a spreadable consistency.
- Place one cake layer on a serving plate.
- Spread half of the ganache over the top and top with the second cake layer.
- Pour the remaining ganache over the top and sides of the cake, letting it drip down for a dramatic effect.
- Refrigerate the cake for at least 30 minutes before serving, allowing the ganache to set. After 30 minutes, serve and enjoy!
Notes
- Weigh your flour accurately: Otherwise, your chocolate cake will turn out dry. A kitchen scale is the most reliable way to measure flour.
- No buttermilk? No problem. Make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes, and you’ve got buttermilk.
Is it possible to use espresso powder rather than liquid coffee?
Hi, Victoria! The liquid is actually important to the recipe, which is why it calls for hot coffee OR water. So, with that said, you CAN use espresso powder, but you’d still need to mix it with the hot water before pouring it into the batter. Hope that helps! 🙂