Chocolate Truffle Cake is a chocolate layer cake with moist chocolate cake as base draped in silky chocolate truffle frosting. This one bowl Chocolate Cake recipe is really so easy to make and one of my favorites. The Cake always comes out moist and tender.
Chocolate Truffle Cake Recipe
Ingredients
For Cake
- 1 3/4 Cup 210g All purpose flour
- 3/4 Cup 64g unsweetened dark cocoa powder
- 1 1/2 Teaspoon Baking powder
- 1 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 2 Cups 400g fine Sugar
- 2 Large Eggs 57-64g room temperature
- 2 Teaspoon Vanilla essence
- 1/2 Cup 96g Vegetable Oil
- 1 Cup 240g Milk, Room temperature
- 1 Cup 240g Hot water with 2 Tsp instant coffee
Sugar Syrup
- 3 Tablespoon Fine Sugar
- 3 Tablespoon Hot Water
For Chocolate Truffle Frosting:
- 300 g Whipping Cream min 35% fat best
- 600 g Dark Chocolate chopped
For Glaze
- Reserve 1 Cup of the truffle frosting
- 1 Tablespoon Butter
Instructions
- Weigh all your ingredients in grams using a kitchen weighing scale for a perfect result. It will save your valuable time. Sift together the flour, cocoa, baking powder, soda and Salt in a mixing bowl. Add sugar, mix well.
- Add the Eggs, oil, milk and vanilla essence. Mix well.
- Add Hot Water mixed with instant coffee bit by bit mixing well. Coffee helps to intensify the chocolate flavor so don’t skip. Hot water also helps to bloom the Cocoa powder.
- Bake in two 9 inch pans @180C preheated oven for 40-45 mins or till a toothpick inserted comes out clean. Mine took 45mins. Once cakes cool, Refrigerate them before assembly.
- For the truffle frosting, pour Hot cream into chopped dark chocolate, let it rest for 5 mins then mix well till smooth. Cling wrap the surface, Refrigerate for 30 mins. Keep aside 1/4 of it for the Glaze. Whip the rest few seconds till smooth.
- Frost the cake layers soaked with the Sugar Syrup with the truffle frosting. If truffle hardens while frosting, Dip the spatula in hot water to smoothen it out. Truffle tends to harden so needs to be spread quickly.
- For Glaze, once the cake is frosted, Refrigerate for 1-2 hours. Melt the reserved truffle with butter. Let it cool down 15mins then pour it over the chilled cake. Decorate and Refrigerate for atleast 30-40 mins before slicing.
Video
Notes
The Cake batter will be very runny that is how it will have a moist tender crumb that stays soft for days after.
Adding hot coffee to chocolate cake batter intensifies the chocolate flavor, deepens the color, and creates a soft, moist crumb without making the cake taste like coffee. Hot liquid activates cocoa powder, releasing its full flavor and rich color potential.Β
The mild bitterness of coffee balances out the sweetness and brings out natural complexity in the chocolate, similar to adding salt to caramel. Hot liquid helps create a tender, fluffy, and extra-moist crumb.
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