Chocolate Truffle Cake
Chocolate Truffle Cake – a chocolate layer cake recipe with dense, moist chocolate cake, silky chocolate truffle frosting and chocolate flakes. By our contributor,
chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds, or coconut), usually in a spherical, conical, or curved shape.
Major types of chocolate truffle include:
- The Swiss truffle is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Like the French truffles, these have a very short shelf life and must be consumed within a few days of making.
- The French truffle is made with fresh cream and chocolate, and then rolled in cocoa or nut powder.
- The European truffle is made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
- The American truffle is a half-egg-shaped, chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat, and in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.
Other styles include:
- The Belgian truffle or praline is made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.
- The California truffle is a larger, lumpier version of the French truffle, first made by Alice Medrich in 1973 after she tasted truffles in France. She sold these larger truffles in a charcuterie in the Gourmet Ghetto neighborhood of Berkeley, then in 1977, she began selling them in her own store, Cocolat, which soon expanded into a chain. The American craze for truffles started with Medrich.
- A pot truffle is any kind of truffle that includes cannabis.
- Vegan truffles can have any shape or flavor, and are adapted to vegan diets by replacing dairy with nut milks and butters.
I am a HUGE fan of chocolate, especially chocolate cake – there are few things more comforting. I always have some kind of chocolate around the house. I know, I’m a baker so it’s obvious. But I’m talking about chocolate other than what I use for baking. I’m talking about little pieces I can snag here and there when I’ve got a craving or when I need something sweet after a meal (which is pretty much always).
I’m more of a semi-sweet or dark chocolate fan rather than milk or, heaven forbid, white chocolate. No offense to any readers who love white chocolate, it is just not my thing. I don’t like the flavor, and rarely have it around unless I need it for a special baking project. There’s often some milk chocolate around (my husband loves it), but for me it’s all about that slightly bitter flavor of dark chocolate that my taste buds crave.
Let me tell you though, this Chocolate Truffle Cake will satisfy any chocolate lovers craving. The cake itself is dense and moist, just like proper chocolate cake should be, and the frosting…. oh that frosting! Pure chocolate heaven! It’s simple, consisting of chocolate, heavy cream, and butter, which is basically how you make a chocolate truffle, albeit with slightly different proportions. It is dreamy chocolate heaven right there.
To maximize the ratio of chocolate truffle frosting to cake, I cut each of the cake layers in half horizontally. You can skip this step if you like, but you’ll have a bit of frosting left over.
I kept the decorating on this cake simple and classic, just like a chocolate truffle. The classic ones you find are covered in a simple dusting of cocoa powder, or sometimes coconut. Nowadays, the possibilities are endless. Because I like simple and elegant, I chose to cover the whole cake in gorgeous chocolate flakes. These may not be incredibly easy to find – I get them at a local gourmet shop – but good old-fashioned chocolate sprinkles will work too!
Simple textured dollops of frosting on top finish off this pretty Chocolate Truffle Cake.
MORE CHOCOLATE CAKES TO BAKE:
- Hot Chocolate Cake
- Drippy Chocolate Cake
- Dark Chocolate Honeycomb Cake
- Chocolate Bourbon Pecan Cake
- 10 Chocolate Cupcakes to Bake
CHOCOLATE TRUFFLE CAKE
A chocolate layer cake recipe with dense, moist chocolate cake, silky chocolate truffle frosting and chocolate flakes.
- Author: Olivia Bogacki
- Prep Time: 1 hour 50 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: one 8” cake (4 layers) ≈ 12 servings
- Category: Dessert
- Cuisine: Cake
For the Chocolate Frosting (make in advance):
- 18 ounces semi-sweet or dark chocolate (finely chopped)
- 2 cups heavy cream
- 1 cup unsalted butter
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cup granulated sugar
- ¾ cup Dutch-processed cocoa powder (sifted)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ¼ cup vegetable oil
- ¾ cup buttermilk (room temperature)
- 2 teaspoons vanilla extract
- ¾ cup hot water
For the Assembly:
Make the Chocolate Frosting (in advance)
- Place chopped chocolate into a large heatproof bowl.
- In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
- Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
- Stir gently until completely smooth.
- Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.*
Make the Chocolate Cake:
- Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder 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 eggs, oil, buttermilk, and vanilla. Very slowly pour in hot water while whisking constantly.
- Add wet ingredients to dry and mix on medium for 2 to 3 minutes. Batter will be very thin.
- Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
- Once cooled, cut each layer in half horizontally, if desired.
Assemble the Cake:
- Place one layer of cake onto a cake stand or serving plate. Top with a thin layer of chocolate frosting (approximately 2/3 cup). Spread evenly.
- Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
- Frost the cake and smooth the sides and top, reserving a small amount of chocolate frosting for the top decorations, if desired. Place cake back in the fridge for 20 minutes to set.
- Place a bowl upside-down on a baking sheet. Place cake on inverted bowl so that the sides hang over.
- Gently press chocolate flakes (or chocolate sprinkles) into the sides and top.
- Pipe dollops of reserved chocolate frosting on top using a large open star tip, like a Wilton 6B, if desired.
- Plan to make the chocolate frosting one day in advance.
- You can force the chocolate frosting to thicken quicker by placing the frosting in the fridge, but be sure to stir often.
Keywords: chocolate truffle cake