Delicious Chocolate Truffle Cake
"One slice is never enough!"
This chocolate truffle cake recipe successfully combines my Easy Chocolate Cake Recipe and my Delicious Chocolate Truffle Recipe to make a rich, moist, sinfully chocolate filled dessert cake. It stores well, so you can make it the day before your special occasion and store it in the refrigerator.
I recommend to enjoy this truffle cake at its best that you take it out of the refrigerator 30mins before serving. This way you can enjoy its smooth truffle texture and its rich chocolate flavour.
Please read through the recipe for the chocolate truffle cake first before starting.
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- Make the cake base recipe first, as it needs to cool completely so it is firm enough to handle.
- When the cake has cooled make the truffle filling.
- You will make 12 truffles to top the cake leaving the remaining mix to fill, top and coat the cake.
Chocolate Cake Batter Recipe
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain cake flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
Spray a 20cm (8") round 6.5cm (2 1/2") deep cake baking pan with non-stick baking spray. Line the base and sides with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 75-80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto the cake plate that you plan to serve your chocolate truffle cake on and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool. Use a flat plate or board lined with non stick baking paper.
Now that you have made and cooled the chocolate truffle cake base you are ready to make the chocolate truffle filling.
This is a doubled batch of my chocolate truffle recipe . This will give you enough truffle mix to make the twelve truffles to decorate the top of the cake and enough left to fill, top and coat the chocolate cake.
90g unsalted butter, chopped coarsely
500g good quality dark chocolate, chopped coarsely
2/3 cup (80ml) thickened cream
2 teaspoons glucose syrup
½ cup (50g) cocoa powder, sifted for dusting the finished truffles and the top of the cake
- Place the butter and chocolate in a medium sized microwave safe bowl.
- Microwave on medium power for 1minute. Stir then continue to microwave on medium power at 30sec intervals. Continue until chocolate has just melted. This should not take any more than 2-3 mins.
- Add the cream and glucose. Mix through until combined and smooth.
- Shape a heaped teaspoonful of the truffle mix into a ball. Place on a baking tray lined with non-stick baking paper. This only needs to be rough at this stage. The smooth ball shape is done after the second chilling. Continue to make a total of 12 balls. Chill until quite firm.
- Keep the remainder of the filling covered at room temperature. This needs to be kept at spreadable consistency.
- Now for the messy stage. Roll each of the balls in the palms of your clean hands until smooth and round. This needs to be done quickly as the heat from your hands will start to melt the truffles. Return each ball to the lined baking tray.
- After washing your hands roll each truffle in the cocoa powder to give a light and even coating. Keep the left over cocoa powder as you will need this to dust the top of the finished cake.
- Cover the truffles and store in the refrigerator until needed.
Method of Assembly
Split the cooled cake horizontally into two layers; leave the bottom layer on the serving plate. There is no reason why you can not split this into three layers, just remember the filling layers will be thinner.
- Use a large palette knife. Spread one third of the left-over truffle filling over the cake base to give an even layer.
- Place the remaining cake layer on top. Press down lightly. Ensure the top is level.
- Evenly spread one third of the truffle filling on top of the cake.
- Use the remaining truffle filling to coat the sides of the cake. This does not need to be smooth. When you dust the cake with cocoa power it looks lovely when it highlights the side texture. After all the cake finish should match the truffle finish.
- Finish off spreading the top of the cake to give a truffle texture.
- Clean off any of the filling that may have marked your serving plate.
- Dust the top of the chocolate truffle cake with sifted cocoa powder. Let it fall softly on the sides and the plate to give a dramatic and indulgent feel.
- Carefully place the twelve finished truffles evenly around the top of the cake. Press down lightly so that they hold in position. If you need to transport this cake use any of the filling left on the sides of the bowl to add a small dab underneath each truffle to hold in place.
- Your delicious chocolate truffle cake is now complete. Stand back and say WOW!.
- Store lightly covered in the refrigerator.
- Remember if you want maximum enjoyment from the smooth truffle texture and rich chocolate flavour of your chocolate truffle cake remove from the refrigerator 30mins before ready to serve.
This chocolate truffle cake is A Pure Dark Chocolate Adventure. If you would like inspiration on how to turn this into a Mocha Truffle Cake, a Jaffa Truffle Cake or even a Chilli Truffle Cake then look at my many truffle variation suggestions. Just remember to make this cake you have used a doubled batch of the truffle filling so the flavour additions will also need to be doubled.
More Chocolate Cakes
If you like this chocolate cake then you might also like to try the other variations of my chocolate cake recipe.