5 from 1 vote
Truffle Cake
Prep Time
2 hrs
Cook Time
1 hr 20 mins
Total Time
3 hrs 20 mins

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.

Course: Dessert
Cuisine: Russian
Keyword: chocolate cake, truffle cake
Servings: 12 servings or one 5"x9" cake
Calories: 464 kcal
Author: Marina | Let the Baking Begin
Chocolate Truffle Frosting (best done day before)
  • 200 g bittersweet dark chocolate
  • 2.5 cups heavy whipping cream
Chocolate Sponge Cake Layers
  • 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
Decorations (‘Love’)
  • 50 g white chocolate melts
Make the Frosting (best done 1 day ahead)
  1. 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).

  2. (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
  1. 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.

  2. With a mixer, whip the egg yolks and sugar until doubled in size and pale in color, about 10 minutes.

  3. 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.

  4. In a thoroughly cleaned mixer bowl, whip the egg whites with the cream of tartar until soft peaks, about 15 minutes.
  5. In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.
  6. Next, add the whipped egg whites in 3 additions, also being careful not to deflate the batter.

  7. Divide the batter between two 12"x18" inch baking pans and bake for 8-9 minutes each, at 375F degrees, one after the other.

  8. 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
  1. 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”)
  1. 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.

  2. Pipe desired decoration (word, symbol) on parchment paper. Set aside and allow to harden.

Make the Dark Chocolate Mirror Glaze
  1. Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
  2. 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.
  3. Remove from heat, mix in the gelatin and mix thoroughly.

  4. Let cool, until the glaze coats the back of the spoon.

Assemble the Truffle Cake
  1. Put a dab of frosting in the middle of the cake board or serving tray. Place the first cake layer on top.
  2. 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).

  3. Using a brush, soak the cake layer with the syrup or use a squirting bottle to do the same.
  4. Frost the cake with a thin layer of frosting.
  5. 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.

  6. Remove the foil/parchment paper strips from under the cake.
  7. 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.

  8. Refrigerate the cake for 24 hours before cutting, in a closed box or cake container.
To cut and Decorate
  1. 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.

  2. Place the reserved 1/3 cup frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).

  3. Pipe a ‘drop’ of frosting in the corner of each cake square.
  4. 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.

Nutrition Facts
Truffle Cake
Amount Per Serving
Calories 464 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 173mg58%
Sodium 55mg2%
Potassium 274mg8%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 29g32%
Protein 6g12%
Vitamin A 940IU19%
Vitamin C 0.3mg0%
Calcium 73mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.