Easy Luxurious Chocolate Truffle Cake Recipe | Decadent Dessert Made Simple
Bake this easy luxurious chocolate truffle cake for a decadent dessert. Rich chocolate layers topped with silky ganache make this indulgent cake perfect for holidays, birthdays, or special occasions.
Equipment
- 8–9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk & spatula
- Hand mixer (optional)
- Double boiler or heatproof bowl + saucepan
- Strainer (for ganache if needed)
Ingredients
Cake Base:
- 1 cup all-purpose flour (or almond flour for gluten-free)
- ½ cup Dutch-process cocoa powder
- 1 cup granulated sugar
- ½ tsp salt
- 1 tsp espresso powder (optional)
- 2 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
Truffle/Mousse Layer:
- 8 oz dark chocolate (60–70%)
- 1 cup heavy cream (divided)
- 2 tbsp powdered sugar (optional, for stability)
Ganache Topping:
- 6 oz dark or semisweet chocolate
- ½ cup heavy cream
- 2 tbsp butter
Instructions
- Bake the base: Whisk flour, cocoa, sugar, salt, and espresso powder. In another bowl, combine eggs, butter, and vanilla. Fold wet into dry until smooth. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick shows moist crumbs. Cool completely.
- Bake the base: Whisk flour, cocoa, sugar, salt, and espresso powder. In another bowl, combine eggs, butter, and vanilla. Fold wet into dry until smooth. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick shows moist crumbs. Cool completely.
- Prepare ganache: Heat cream until steaming. Pour over chocolate, add butter, whisk until glossy. Pour over set mousse layer, tap pan to smooth. Chill until softly set (30–60 minutes).
- Serve: Slice slightly chilled for clean edges. Let sit 10 minutes before serving for silkier texture.
Notes
- Make-ahead: Assemble a day early; flavors bloom overnight.
- Storage: Refrigerate covered; best within 3–4 days.
- Freezing: Wrap slices tightly; thaw overnight in fridge.
- Variations: Try mocha (espresso powder), raspberry (purée folded into mousse), or salted caramel (thin layer under ganache).
- Tip: Warm knife before slicing for clean edges.