Luxurious Chocolate Truffle Cake Recipe

Introduction

Luxurious Chocolate Truffle Cake is a rich, decadent dessert that tastes like it came from a fancy bakery but is surprisingly simple to make at home. With moist chocolate cake layers, silky truffle filling, and a glossy ganache topping, this cake delivers a serious chocolate experience that’s perfect for special occasions or treating yourself.

Ingredients

• 3/4 cup sugar
• 1/3 cup sunflower oil
• 2 large eggs (room temperature)
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour (King Arthur brand preferred)
• 1/4 tsp salt
• 1/2 cup hot water
• 1/3 cup sour cream
• 1/4 tsp baking powder
• 7 oz dark chocolate (chopped, for truffle filling)
• 1 cup heavy whipping cream (cold, for whipping)
• 1/2 cup heavy whipping cream
• 1 tbsp corn syrup
• 4 oz semisweet dark chocolate (chopped, for glaze)
• 1 tsp corn syrup (for glaze)
• 1 tbsp heavy whipping cream
• 1/3 cup heavy whipping cream
• 2 tbsp sugar (for whipped cream)
• 1 tbsp cocoa powder (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F and line a cake pan with parchment paper. In a large bowl, whisk together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1/4 tsp baking powder, 1/2 tsp baking soda, 3/4 cup sugar, and 1/4 tsp salt to evenly distribute the leavening and cocoa.
2. Step 2: Add 2 room-temperature eggs, 1/3 cup sunflower oil, 1/3 cup sour cream, and 1/2 tsp vanilla extract to the dry ingredients. Stir until smooth and just combined. Gradually pour in 1/2 cup hot water while stirring to thin the batter and create a moist crumb; it should be pourable.
3. Step 3: Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan, then remove and level the top if needed. Return to the pan for assembly.
4. Step 4: Place 7 oz chopped dark chocolate in a heat-safe bowl. Heat 1 cup heavy whipping cream with 1 tbsp corn syrup to a bare simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth and glossy. Let cool 10-15 minutes until spreadable.
5. Step 5: Whip 1/3 cup heavy whipping cream with 2 tbsp sugar until soft peaks form. Gently fold one-third of the whipped cream into the cooled ganache to lighten it, then fold in the remaining whipped cream carefully to keep it airy. Spread this truffle filling evenly over the cooled cake and refrigerate for 2 hours to set.
6. Step 6: Place 4 oz chopped semisweet dark chocolate in a bowl. Heat 1/2 cup heavy whipping cream with 1 tsp corn syrup until simmering, pour over chocolate, and stir until smooth. Cool for 15 minutes before pouring over the chilled cake. Spread gently and allow the glaze to settle naturally before smoothing completely.
7. Step 7: Refrigerate the cake for 1-2 hours until the glaze is set. Just before serving, dust the top lightly with 1 tbsp cocoa powder. Run a warm knife around the edges to ensure clean slices and serve at room temperature for the best flavor and texture.

Tips & Variations

• Use room-temperature eggs and sour cream to avoid lumps and ensure a smooth batter.
• Substitute plain Greek yogurt for sour cream in equal amounts if needed.
• Choose quality baking chocolate bars for best melt and flavor; avoid chocolate chips.
• Mix batter just until combined after adding flour to keep the cake tender.
• Let the ganache cool before folding in whipped cream to maintain airiness in the filling.
• Serve with whipped cream, vanilla ice cream, or fresh berries to balance the richness.

Storage

Store the cake in the refrigerator covered loosely with plastic wrap or in a cake container for up to 5 days. The ganache flavors improve after a day or two. Freeze wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge. Bring to room temperature about 30 minutes before serving to enhance the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the truffle filling and glaze?

For best results, use dark chocolate with 55-60% cocoa for the truffle filling and semisweet chocolate for the glaze. These choices balance bitterness and sweetness and melt smoothly. Using chocolate chips or lower-quality chocolate may affect texture and flavor.

Why is it important to let the cake and ganache cool before assembly?

Frosting or assembling while the cake or ganache is warm can cause the frosting to slide or the ganache to become runny. Cooling helps the cake set properly and allows the ganache to thicken to a spreadable consistency, ensuring clean layers and a beautiful finish.

Luxurious Chocolate Truffle Cake Recipe

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★★★★★

4.6 from 65 reviews

Luxurious Chocolate Truffle Cake is a decadent and elegant dessert featuring moist layers of rich chocolate cake, a light and airy truffle filling, and a glossy chocolate ganache glaze. This recipe uses straightforward pantry staples and simple techniques to create a bakery-quality cake that’s perfect for special occasions or when you want to impress guests. The combination of carefully selected dark and semisweet chocolates ensures deep, balanced chocolate flavor without bitterness. Make-ahead friendly, this cake improves in flavor as it chills, delivering irresistible chocolate satisfaction in every slice.

• Author: luca
• Prep Time: 50 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

For the cake:

• 3/4 cup sugar
• 1/3 cup sunflower oil (or any neutral oil like vegetable or canola)
• 2 large eggs (room temperature for better mixing)
• 2 tbsp sugar (extra for whipping cream)
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/3 cup cocoa powder (unsweetened, for rich chocolate flavor)
• 1 cup all-purpose flour (King Arthur brand preferred)
• 1/4 tsp salt
• 1/2 cup hot water
• 1/3 cup sour cream (or plain Greek yogurt as substitute)
• 1/4 tsp baking powder

For the truffle filling:

• 7 oz dark chocolate (55-60% cocoa solids, chopped into small pieces for even melting)
• 1 cup heavy whipping cream (for heating with corn syrup)
• 1 tbsp corn syrup (or honey/golden syrup/agave nectar as alternatives)
• 1/3 cup heavy whipping cream (cold, for whipping)
• 2 tbsp sugar (for whipped cream)
• 1 tbsp cocoa powder (for dusting)

For the glaze:

• 4 oz semisweet dark chocolate (chopped)
• 1/2 cup heavy whipping cream
• 1 tsp corn syrup
• 1 tbsp heavy whipping cream
• Extra cocoa powder for dusting before serving

Instructions

1. Prepare the Pan and Mix Dry Ingredients: Preheat your oven to 350°F (175°C) and line your cake pan with parchment paper. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 tsp baking powder, 1/2 tsp baking soda, 3/4 cup sugar, and 1/4 tsp salt thoroughly to evenly distribute the leavening agents and cocoa powder, ensuring uniform cake rise and consistent chocolate flavor.
2. Create the Cake Batter: Add 2 large room-temperature eggs, 1/3 cup sunflower oil, 1/3 cup sour cream, and 1/2 tsp vanilla extract to the dry ingredients. Stir gently until just combined and smooth. Gradually pour in 1/2 cup hot water while stirring continuously; this thins the batter to a pourable consistency and helps produce a moist, tender crumb.
3. Bake the Cake: Pour the batter into your prepared pan and bake for 20-25 minutes until a skewer inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan to let it set, then gently remove and level the top with a serrated knife if needed. Place the cake back in the pan for the assembly steps.
4. Prepare the Truffle Filling: Place 7 oz chopped dark chocolate in a heat-safe bowl. Heat 1 cup heavy whipping cream and 1 tbsp corn syrup in a saucepan just to a bare simmer. Pour the hot cream mixture over the chocolate and let it sit undisturbed for 2 minutes to melt the chocolate evenly. Stir until smooth and glossy, then set aside to cool for 10-15 minutes until spreadable.
5. Fold in Whipped Cream and Assemble Cake: Whip 1/3 cup cold heavy whipping cream with 2 tbsp sugar until soft peaks form. Gently fold one-third of the whipped cream into the cooled ganache to lighten it, then fold in the remaining whipped cream carefully to maintain the airy texture. Spread this truffle filling evenly over the cooled cake in the pan, smoothing the top with an offset spatula. Refrigerate for 2 hours until set.
6. Make and Apply the Chocolate Glaze: Place 4 oz chopped semisweet dark chocolate into a bowl. Heat 1/2 cup heavy whipping cream with 1 tsp corn syrup until it simmers and pour over the chocolate. Stir until completely smooth and glossy. Let the glaze cool for 15 minutes to prevent it from sinking into the filling. Pour evenly over the chilled cake and gently spread. Let the glaze settle naturally before smoothing for an elegant finish.
7. Final Chill and Finish: Return the cake to the refrigerator for 1-2 hours until the glaze is fully set. Just before serving, lightly dust the top with 1 tbsp cocoa powder for a classic truffle cake look. Run a warm knife around the edges for clean slices and serve at room temperature for best flavor and texture.

Notes

• Use room-temperature eggs and sour cream to avoid batter seizing and lumps.
• Do not overmix after adding flour to maintain a tender crumb.
• Ensure the cream is hot (but not boiling) when making ganache for smooth texture.
• Cool cake layers completely before frosting to prevent glaze from sliding off.
• Substitute Greek yogurt for sour cream if needed without changing texture significantly.
• Avoid chocolate chips; use baking chocolate bars for smooth melting.
• Store leftover cake covered in the fridge for up to 5 days; flavor improves after chilling.
• Freeze wrapped tightly for up to 3 months; thaw overnight in the fridge before serving.
• Serve with whipped cream, vanilla ice cream, fresh berries, or coffee for a balanced dessert experience.

Keywords: chocolate truffle cake, chocolate cake, truffle filling, chocolate ganache, decadent chocolate dessert, bake-at-home cake, rich chocolate cake, party cake, elegant dessert