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.
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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
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.
Ingredients
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
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
Decorations (‘Love’)
- 50 g white chocolate melts
Instructions
Make the Frosting (best done 1 day ahead)
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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).
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(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
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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.
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With a mixer, whip the egg yolks and sugar until doubled in size and pale in color, about 10 minutes.
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In a small cup mix 2 Tbsp cocoa and 3 Tbsp 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.
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In a thoroughly cleaned mixer bowl, whip 5 egg whites with 1/2 tsp cream of tartar until soft peaks, about 15 minutes.
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In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.
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Next, add the whipped egg whites in 3 additions, also being careful not to deflate the batter.
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Divide the batter between two 12"x18" inch baking pans and bake for 8-9 minutes each, at 375F degrees, one after the other.
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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
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In a small saucepan mix together 6 tbsp water and 6 tbsp sugar. Let come to a boil, then let cool. Add 2 tbsp liqueur and mix.
Make the Decorations (“Love”)
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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.
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Pipe desired decoration (word, symbol) on parchment paper. Set aside and allow to harden.
Make the Dark Chocolate Mirror Glaze
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Mix 4 g gelatin with 1/4 cup water and let stand for 5 minutes, allowing the gelatin to bloom.
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Combine 1/4 cup cream, 5 tbsp sugar, and 30 g 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.
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Remove from heat, mix in the gelatin and mix thoroughly.
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Let cool, until the glaze coats the back of the spoon.
Assemble the Truffle Cake
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Put a dab of frosting in the middle of the cake board or serving tray. Place the first cake layer on top.
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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).
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Using a brush, soak the cake layer with the syrup or use a squirting bottle to do the same.
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Frost the cake with a thin layer of frosting.
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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.
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Remove the foil/parchment paper strips from under the cake.
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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.
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Refrigerate the cake for 24 hours before cutting, in a closed box or cake container.
To cut and Decorate
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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.
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Place the reserved 1/3 cup frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
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Pipe a ‘drop’ of frosting in the corner of each cake square.
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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”.
Recipe Notes
5x9 inch cake can serve from 9-12 people, depending on how big you want the serving size to be.
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I am going to try and make this truffle cake for my girlfriend
I bet she’ll be so thrilled!
Sorry, the instructions are very confusing. In the beginning you say line a jelly roll pan and then later you say divide batter between 2 8” pans. Which is it, jellybean roll or 2 8” pans and if jelly roll how do you slice it.
Hi Carol,
Sorry about that, check out the updated instructions, I made sure it says the correct baking sheet size.
Marina, my cake looked perfect when I took it out of the oven and then 10 mins later it deflated. What did I do wrong?
hi i wanna try this recipe but i just wanna make roune 2 layer cake with the truffle in the middle? or i wanna make 3 layer square cake with truffle between each layer? how much i must increase or decrease the ingredient? please help thanks
Hi Aya,
unfortunately I haven’t tried making it this way, so can not recommend anything for sure 🙁
This cake is Amazing! it has a lot of steps but its worth it. I love your cake recipes!
Thank you Olya! I am glad you were able to try this cake, it does have a lot of steps and many are scared to try it, but those that do are lucky enough to find out how amazing this cake is!
Omg yummmm totally salivating right now gurl yo the cakes that u make are just fantastically phenomenal would it be good with some raspberry or cherry or apricot jam in the middle layers definitely gotta make after Passover and if I don’t have kahlua liquor would something like brandy or rum work
Hi Marina, would really like to make this cake. When and how do you split cake into layers. They look so thin! Thanks!
Hi Marina, when you say in step #21 to “cut the cake into 4 pieces”…. do you mean slice it horizontally to make thin layers? Thanks!
Nope not horizontally. you need to make 4 small pieces of cake from 1 big one. So if you have, lets say, 20×20 cake layer, you will cut it in 4 pieces and get 4 pieces the size of 5×5.
Is there a way to substitute the liquor for non-liquor ingredients.
You can just completely omit it or substitute it with a couple tablespoons of strong espresso.
I absolutely loved this recipe! I made this cake for my mother’s Birthday Saturday and she said it was the best birthday cake she has ever had! Next time I will double the recipe because it was so delicious. I also love it because it tastes impressive… everyone knew it took an effort to bake just by the looks of it, which made it even better 😉
Amazing! Thanks for the pictures and recipe! Very motivating.
You’re welcome, thanks for visiting!
Hi, I was wondering if there is something els I can you in substitute of the corn starch? And what is cream or tartar?
To be honest I dont know what you can substitute the corn starch with, but it is sold everywhere…
Cream of tartar is also sold in stores, and it helps to stabilize the egg whites. If you don’t have cream of tartar, just add 1 tsp vinegar or lemon juice.
Hi Marina! I discovered your blog recently and want to make/bake some of your recipes. I love baking something new and this is going to be a first cake I try from your blog. How big is the cake? like 4.5″ x 3″ once its done? I am having guest over about 12 people so this cake is like for 4 people right? What if I double the recipe and divide in 2 each layer making total 4 layers and once divided in 2, 8 layer total. Will that work? Thanks! your pictures are very beautiful!
Hi Inna, thank you for your warm comment!
This cake makes one 9 inch round cake, or 5×9 inch rectangular cake (1/4 of the large jelly roll pan), and feeds about 6-8 people. if you double the recipe you will get 9×10 rectangular cake and I think that definitely should feed 12.
If you do what you describe in the comment, you will get the exact amount of layers as the recipe calls for, so if you want more, cut each cake layer only in two and stack them, making 8 layers total (since you will have more batter). Make sure to bake the layers on parchment paper or it will be very difficult to get them off 🙂
Good luck on your baking and let me know how you like the cake 🙂
This cake was so soooo good! Thanks for the recipe! I had to share your blog with two ladies! Everyone loved the cake!
Thank you Inna! No better recommendation them ‘the word of mouth’. I am happy to hear you loved the cake as much as we did! Happy Thankshiving!
Wow!! What a delicious cake!! It literally melts in your mouth!! I added slightly toasted walnuts around the cake edges, and it was divine!! I will be making this cake for my daughter’s birthday. Thanks so much for this wonderful cake, Marina!!
You’re welcome! I am so happy you liked it! And it’s awesome to have you come back and give me feedback, I really appreciate it, thank you!
thanks for recipes that look good enuogh to eat!! And easy to get my Man to try cooking from the sheet We give each other little presents it is true This will be mine from you to him too So thank you
I tried making it today, but all the layers stuck to the foil… was unable to use it 🙁 I guess I did something wrong but I can’t see what, it’s not the first time I make a layer cake…
yours looks great though!
Hi Beatrice, I’m sorry you had trouble with the cake 🙁
Did you spray it with the cooking spray like it said in the recipe, before you poured the batter onto your foil? I think you might have forgotten to do that and that’s why it got stuck to the foil. But even if they stuck to the foil (given that you did not overcook the layers and they did not become crisp), once you cut the (jelly roll pan size) cake, WITH the foil in two or four pieces, depending on the size you need, place the cake with the foil up, and then carefully peel the foil off.
I hope this helps if you do try to make it again 🙂
Good luck!
What is the size of the pan I should be using?
You can either follow my way of making a cake into a rectangle and use a jelly roll pan (which is 18×12) or use a 9 inch round pan and than you will get, I believe 8 cake layers (each baked individually).
I'm drooling. Really, this cake looks so decadent and delicious! bookmarking this!
Thanks for your comment! Remember to share your pictures once you do make it 🙂
Oh my. This I must prepare. Thank you!
Oh it is! This is a very decadent cake.
this looks so yummy