Are you searching for a show-stopping dessert that will leave everyone craving for more? Look no further than this irresistible Chocolate Truffle Cake with decadent homemade chocolate truffles.
An elegant and impressive layer cake with chocolate cream cheese buttercream frosting, chocolate mousse and truffles on top: the absolute dream of every chocolate lover!
Made of six layers, each one covered by velvety frosting, it simply melts in your mouth.
Why is this cake so good
This incredibly elegant cake is perfect for birthdays and other celebrations. It is so pretty but in fact it is very easy to accomplish this look.
The key are the truffles on top that make it look so impressive. But they are not only for decoration purposes, they are also very tasty. It is so easy to make them, you won't believe it!
In addition this is a Triple Chocolate Cake: it is made of moist chocolate layers and two kinds of chocolate frosting. A pure perfection!
Recipe ingredients
You need just simple ingredients for this recipe.
For the layers you need:
- brown sugar and granulated sugar
- eggs
- self-raising flour: you can substitute it with cake flour or a.p. flour with some baking powder. See the notes below the recipe for more details!
- cocoa powder
- vegetable oil
- full fat yogurt: greek or plain are fine
- baking powder and salt
- vanilla extract
- pinch of cinnamon
For the two kinds of frosting you need:
- dark chocolate
- heavy whipping cream
- butter
- cream cheese
- vanilla extract
- rum extract
- powdered sugar
The complete list of ingredients and their quantities are below the post, in the recipe card!
Recipe summary
The preparation of the cake is quite straightforward. Below the post you will find the complete recipe with steps.
- To make the layers, beat the eggs with the sugar for 5-10 minutes, until fluffy and then gradually add the rest of the wet ingredients. Add the dry ingredients at the end.
- Bake the layers in two separate 7 inch/ 18 cm cake pans for 45-50 minutes at 180° C/ 350° F.
- When the cakes are cold, slice each one horizontally into 3 layers. Trim the uneven parts: they will be used for the truffles. Assemble the layers with the two kinds of frosting.
- Make the truffles at the end with the remains of the frosting and the trimmed layers.
See the detailed steps and the whole process in the recipe card below!
Recipe tips
- You can make this cake in a 8 inch pan and create 3-4 layers this way. It will be not as tall.
- To make an equally tall cake in a larger pan, use the Cake Pan Size Conversions Calculator to calculate how much you need to increase the quantity of ingredients for the size of your pan.
- Experiment with Flavors: Add a hint of coffee, almond, or mint extract to your cake batter or truffle filling to infuse a unique twist.
- Decorate with Finesse: Use chocolate shavings, edible flowers, or fresh berries to garnish your cake and truffles, making them visually stunning.
Serving and storing
Serve the cake when it has sat at least 4-6 hours in the fridge, after assembling.
Store it for up to 3 days covered in the fridge or with slices in closed airtight containers.
You can also freeze it for up to 2 months, again portioned in airtight containers.
Actually the cake brought its name not only because of the decoration. It is a real melt-in-your mouth cake as the moist layers are so tasty!
I am sure you would love this wonderful celebration cake. Let me know in the comments what you think! And if you want to check other chocolate cake recipes, see the below selection:
📝 Recipe
Chocolate Truffle Cake
Equipment
- Electric mixer
Ingredients
For the cake base:
- 4 eggs
- 1 cup/ 200 g brown sugar
- ½ cup/ 100 g granulated sugar
- 2 ½ cups / 300 g self raising flour
- ½ cup / 50 g cocoa powder
- ½ cup/ 120 ml vegetable oil
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ⅓ teaspoon salt
- ⅞ cup/ 200 g full fat yogurt
For the Chocolate Mousse:
- 4,2 oz/ 120 g dark chocolate, chips or block
- 1 ⅔ cup / 400 ml heavy whipping cream, refrigerated (see notes)
- 2 tbs powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Cream Cheese Buttercream Frosting:
- ⅞ cup / 100 g powdered sugar
- ½ cup /125 g butter, softened
- ¾ cup / 175 g cream cheese, at room temperature
- 3,5 oz / 100 g dark chocolate, melted
- 1 teaspoon rum extract
Instructions
Cake base:
- Preheat the oven to 180 °C (350 °F). Line the bottoms of two 18-20-cm (8-inch) cake pans with circles of baking paper. Grease the pans well inside, onto the paper and on the sides.
- In a medium bowl combine flour, baking powder, cocoa powder, cinnamon and salt and whisk gently.
- In a large mixing bowl beat eggs with the two kinds of sugar and vanilla at high speed of the mixer for about 10 minutes. When the mixture thickens and increases its volume, add the vegetable oil. Beat until homogeneous (2-3 minutes).
- Lower the speed of the mixer and add the yogurt. Mix shortly until combined. Add the dry ingredients and continue mixing until completely absorbed.
- Divide the batter between the two prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool for 10-15 minutes in the pans before removing them. They must reach room temperature before assembling the cake. Ideally refrigerate the two cakes for at least 1-2 hours before cutting them in layers.
Chocolate Mousse:
- Take about ¼ cup of the heavy cream and leave it aside.
- In a large mixing bowl whip the rest of the cold heavy cream with vanilla and the powdered sugar until very thick. Place it in the fridge while melting the chocolate.
- Break the chocolate into pieces and combine it with the ¼ cup remaining heavy cream in a heatproof bowl. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts and the mixture becomes homogeneous.
- With a rubber spatula carefully fold the chocolate mixture into the whipped cream until the mixture becomes smooth and uniform.
Chocolate Cream Cheese Buttercream Frosting
- In a large mixing bowl beat butter and powdered sugar for 3-4 minutes, until creamy. Add cream cheese and rum extract and beat until combined. Little by little add the melted chocolate and beat until absorbed in the frosting. Beat a bit more until the frosting becomes fluffy and creamy.
Assemble the cake:
- Using a large serrated knife trim any uneven parts of the cakes. Cut each cake horizontally in 3 equal layers. Place one layer on a serving plate and generously spread on top Chocolate Mousse (about ⅕ of the whole quantity). Cover with another layer. Continue the process until using all 6 layers. Keep 1 tbs of the frosting for the truffles.
- Spread the Chocolate Cream Cheese Buttercream Frosting on top and all around the cake.
- Decorate with Chocolate truffles.
For the truffles:
- Break the trimmed parts of the cake into crumbs and combine them with 1 tbs leftover frosting. Mix well and make balls out of the mixture. Coat them with chocolate sprinkles and cocoa powder.
Notes
- Store the leftovers for up to 3 days in the fridge.
- Freeze the cake portioned in airtight containers for up to 2 months.
- Refrigerate the heavy cream for 6 to 8 hours in the top rack of the fridge before whipping it.
- The self-raising flour can be substituted by same quantity all purpose flour or cake flour with additional 3 teaspoon baking powder.
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