Chocolate Truffle Cake
A decadent dessert featuring layers of rich chocolate cake and a smooth truffle ganache, perfect for celebrations or treating yourself.
Ingredients
Main ingredients
- 8 ounces dark chocolate (70% cocoa), chopped
- ½ cup unsalted butter
- 1 cup granulated sugar
- 4 large eggs Use room temperature for better incorporation
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free flour) Can substitute with almond or coconut flour
- ½ teaspoon salt
For the ganache
- 10 ounces dark chocolate, chopped
- 1 cup heavy cream Heated until just simmering
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a heatproof bowl over simmering water, melt the chopped dark chocolate and unsalted butter together. Stir occasionally until smooth and let cool slightly.
- In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy.
- Gradually add the melted chocolate mixture to the egg mixture, folding gently to combine. Add the vanilla extract.
- Sift in the flour and salt, folding the mixture until just combined.
Baking
- Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Ganache Preparation
- Heat 1 cup of heavy cream until just simmering. Pour over 10 ounces of chopped dark chocolate in a bowl and let sit for 5 minutes. Stir until completely smooth.
Assembly
- Place one layer of the cake on a serving plate. Pour half the ganache over the top and let it drip down the sides. Place the second layer on top and pour the remaining ganache over it.
Notes
For a softer finish, consider a whipped cream frosting instead of ganache. Store leftovers in an airtight container in the refrigerator for up to five days.