Truffle Cake Recipe
Truffle Cake with layers of rich, moist chocolate cake, and a smooth dark chocolate frosting. This is your Chocolate Truffles Candy made into a Chocolate Cake Recipe.
Chocolate Truffles turning into one delicious chocolate cake recipe
Not only does it melt in your mouth like the little chocolate truffles that are made with pure chocolate and cream, it is very rich, very intense, and very delicious. Overall, the chocolate cake recipe is like biting into chocolate truffles.
Making the perfect glaze for this Chocolate Cake Recipe
After years of searching for the best chocolate glaze recipe, I finally found one. The chocolate glaze stays shiny, not only when you pour it over the chocolate cake, but even after sitting in the fridge. This chocolate glaze recipe is probably the same glaze the pastry shops use to glaze their fancy chocolate cakes.
Can I use regular Ganache for this chocolate truffles cake?
Yes, you can use regular ganache to top this chocolate cake recipe, but you will not get the same glossy effect as this gelatiniglaze will give you.
Would this Chocolate Cake be better with more frosting?
When looking at the pictures of the Truffle Cake you might think that there is too little frosting between the layers and the cake is dry, but in fact, each layer of cake is soaked with Kahlua liqueur syrup, which makes this cake very moist.
*Since I needed to make this truffle cake into individual portions, I baked it in a rectangular pan instead of around like the original recipe calls for.
I love making this Chocolate Truffle Cake, as the praises around the table are non ending. Certainly, there are lots of ways to make the ultimate soft, rich, and moist chocolate cake. What is your favorite chocolate cake recipe though? Tell me all your secrets, folks in the comment section 😉
Other cakes to try:
- Ferrero Rocher Cake: Hazelnutty, chocolatey goodness, in every single bite.
- Black Forest Cake: Chocolate: Sweetened whipped cream, and cherries – yummy.
- Marina’s Bird’s Milk Cake– Rich chocolate layers with a creamy custard.
How to make Chocolate Cake, Print-friendly version of this Truffle Cake
Truffle Cake with layers of rich, moist chocolate cake, and a dark chocolate frosting. It is chocolate truffles candy made into a chocolate cake recipe.
Chocolate Truffle Frosting (best done day before)
- 200 g bittersweet dark chocolate
- 2.5 cups heavy whipping cream
Chocolate Sponge Cake Layers
- 6 egg yolks
- 5 egg whites
- 2/3 cup sugar
- 1/2 tsp cream of tartar
- 3 Tbsp hot water
- 2 Tbsp cocoa powder
- 5 Tbsp cake flour
- 2 Tbsp cornstarch
- 6 Tbsp water
- 6 Tbsp sugar
- 2 Tbsp Kahlua Liquor
Dark Chocolate Glaze from Canelle et Vanille
- 4 g gelatin a little less than 1 teaspoon
- 1/4 cup 60 g heavy cream (35% fat content)
- 5 Tbsp granulated sugar
- 1/4 cup water
- 30 g cocoa powder, unsweetened
- 50 g white chocolate melts
Make the Frosting (best done 1 day ahead)
Cut the chocolate into small pieces. In a saucepan, let the cream come to a boil. Pour cream over chopped chocolate. Let stand for 1-2 minutes. Mix with a whisk, until the 2 are thoroughly combined, forming a smooth ganache. Let cool at room temperature, then refrigerate until cold (possibly overnight).
(Next Day) In a bowl of an electric mixer, whip to stiff peaks. Once whipped, transfer to fridge until ready to use. Take care not to overwhip, or the cream will separate.
Chocolate Cake Layers
Turn the oven to 375 F. Line 2 jelly-roll pans (12"x18") with foil and spray with nonstick spray (or use parchment). Set aside.
Sieve together cake flour and cornstarch. Set aside.
With a mixer, whip the egg yolks and sugar until doubled in size and pale in color, about 10 minutes.
In a small cup mix the cocoa and hot water. With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds to combine. Transfer egg yolk mixture into a different bowl.
- In a thoroughly cleaned mixer bowl, whip the egg whites with the cream of tartar until soft peaks, about 15 minutes.
- In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.
Next, add the whipped egg whites in 3 additions, also being careful not to deflate the batter.
Divide the batter between two 12"x18" inch baking pans and bake for 8-9 minutes each, at 375F degrees, one after the other.
Remove the cake and let cool. Repeat with the second cake layer.
Separate the cakes from the foil and cut into 4 equal pieces.
Make the Syrup
In a small saucepan mix together the water and sugar. Let come to a boil, then let cool. Add the liqueur and mix.
Make the Decorations (“Love”)
Melt the chocolate in the microwave or over a water bath. Transfer to a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip.
Pipe desired decoration (word, symbol) on parchment paper. Set aside and allow to harden.
Make the Dark Chocolate Mirror Glaze
- Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
- Combine the cream, sugar, and cocoa in a saucepan and let come to a boil over medium heat. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
Remove from heat, mix in the gelatin and mix thoroughly.
Let cool, until the glaze coats the back of the spoon.
Assemble the Truffle Cake
- Put a dab of frosting in the middle of the cake board or serving tray. Place the first cake layer on top.
Cut out 4 strips of foil/parchment paper and place them barely under the edges of the cake so that they cover the rim of the cake board or the serving tray (makes for easy clean up when you’re done decorating).
- Using a brush, soak the cake layer with the syrup or use a squirting bottle to do the same.
- Frost the cake with a thin layer of frosting.
Repeat with the rest of the cake layers, covering the last layer with frosting. Use 2/3 cup of the reserved 1 cup of frosting to cover the sides.
- Remove the foil/parchment paper strips from under the cake.
As soon as the Chocolate glaze covers the back of the spoon, pour the chocolate ganache over the cake top, evening it out with a spatula.
- Refrigerate the cake for 24 hours before cutting, in a closed box or cake container.
To cut and Decorate
Using a serrated knife or carving knife, cut the edges of the cake making them even by dipping the knife in hot water and wiping it after each cut. Cut the cake into squares using the above-mentioned method.
Place the reserved 1/3 cup frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
- Pipe a ‘drop’ of frosting in the corner of each cake square.
With an offset spatula careful remove the piped chocolate decoration from the parchment paper and place it on the cake, allowing it to rest on the piped “drop”.
5x9 inch cake can serve from 9-12 people, depending on how big you want the serving size to be.
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