Chocolate Truffle Cake

  Chocolate Truffle Cake 

For chocolate lovers, I have brought chocolate truffle cake recipe. This luxurious layer cake is for you to satisfy your chocolate craving with lots of bittersweet chocolate flavor and frosted with chocolate truffle frosting.

To maximize its taste I have used white chocolate filling between the layers of this cake that make it irresistible. Chocolate truffle cake is dense and moist because I have used butter and vegetable oil both; butter gives it a rich flavor along with texture and vegetable oil make it moister. In this cake, ganache is used for frosting that enhances its richness, creamy texture, and pure chocolate heaven.

The best thing with this chocolate truffle cake is it’s nicely balanced with the slight bitterness of semi-sweet chocolate not super sweet. I am obsessed with chocolates so garnished with the shaving of the chocolate, also if you have to do more to match with your imagination use nuts; almonds, walnut, and hazelnut in the batter and for decoration. Let's taste this dreamy chocolate heaven.

Total Time: 1hr 25minutes

Prep Time: 1hr

Cook Time: 25 minutes 

Yield: 12-14

Chocolate Truffle Cake

Slice of chocolate truffle cake

Ingredients:

For Chocolate Cake:

175g (3/4 cup) bittersweet chocolate melted
168g (3/4 cup) unsalted butter
310g (1-1/2 cup) sugar
3 tbsp vegetable oil
4 eggs
85g (3/4 cup) unsweetened cocoa powder
228g (1-3/4 cup) all-purpose flour
300ml (1-1/4 cups) milk
½ tsp salt
1tsp baking powder
1 tsp baking powder
1 tsp vanilla extract

 For the white Chocolate Filling:

2 cups fresh cream
2 cups white chocolate chips
1 tsp vanilla extract
2 tbsp powdered sugar

For Chocolate Truffle Frosting:

2 cups fresh cream

2 cups chocolate chips

2tbsp powdered sugar

Directions:

Prepare 9 inches 2 greased and floured cake pans. Cream the butter and sugar, add eggs and combine well. Add vegetable oil, vanilla extract, and melted semi-sweet chocolate mix to incorporate, use of the electric mixer is the best to make the batter.

Sift the dry ingredients; flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Add in dry ingredients to wet ingredients, gradually combine with milk to make a smooth batter.

 Pour the batter in the cake pans equally, bake at 350F in preheated oven for 30-35 minutes until the toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

While your cake is on rest to cool completely prepare white chocolate filling;

In a bowl over a medium saucepan of simmering water or put the bowl of chocolate in the preheated oven for 5 mins to melt the chocolate chips and add in the cream, sugar and vanilla extract mix well to get a firm peak, let it come at room temperature.

To make chocolate truffle frosting; follow the same process as to make the white cream filling.

Now no need to wait we are done with the preparation to assemble the cake; use a serrated knife to cut the cake into two layers,

  To Assemble the Cake:

To set the cake layers; put a layer of the cake on a moving platter, spoon the  ¼  dollop of the white chocolate filling onto it spread with the knife, set the second layer of the cake onto the filling. We have to repeat the same on this layer too, apply to fill and spread with the knife. Now do the same with the rest of the layers.

Once the assembling of layers is done; we now have to coat the sides and top of the cake with the chocolate truffle frosting. Use the knife to spread the frosting evenly.

Garnish with the chocolate shavings if you like, chill the cake for 2-3 hours (or better for overnight),  before serving let it come to the room temperature. 

you can store leftovers for 2 days at room temperature but if you freeze it to wrap the cake tightly with aluminum foil or plastic freezer wrap to prevent the cake from drying.  Frozen at 0 degrees will last long.