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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/luxurious-chocolate-truffle-cake-recipe/