Guide To Prepare Choco Truffle Cake Piece Easy

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Calling all chocoholics! This recipe is for you. Dive into the world of rich, moist chocolate cake layered with a decadent truffle filling for an unforgettable dessert experience.


Classic Chocolate Truffle Cake
Classic Chocolate Truffle Cake


  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup buttermilk

  • Truffle Filling:

  • 1 cup heavy cream
  • 12 ounces semisweet chocolate chips
  • ½ cup unsalted butter, cubed
  • ¼ teaspoon salt

  • Chocolate Ganache (Optional):

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate chips

  • Directions

    1. Preheat oven to 350°F (175°C) and grease two round cake pans. Line the bottoms with parchment paper.

    2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

    4. Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Do not overmix.

    5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    6. While the cakes cool, prepare the truffle filling. Heat heavy cream in a saucepan over medium heat until simmering. Remove from heat and stir in chocolate chips until melted and smooth.

    7. Add cubed butter and salt to the chocolate mixture and whisk until combined and glossy. Let cool slightly.

    8. Once the cakes are cool, remove them from the pans and place one cake layer on a serving platter. Spread the truffle filling evenly over the top. Top with the second cake layer.

    9. Optional Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy. Pour the ganache over the top of the assembled cake, allowing it to drip down the sides.

    10. Refrigerate the cake for at least 2 hours before serving.

    Nutrition Facts (per slice, without ganache)

    Calories: 520

  • Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 130mg
  • Sodium: 220mg
  • Carbohydrates: 55g
  • Sugar: 40g
  • Protein: 5g

  • Conclusion

    This chocolate truffle cake is a guaranteed crowd-pleaser. The combination of moist cake and rich truffle filling creates a truly decadent dessert experience. With its relatively simple preparation and impressive results, this recipe is perfect for both novice bakers and seasoned veterans. So, why not whip up this delightful treat and indulge your sweet tooth?


    1. Can I use a different type of chocolate for the cake or filling?

    Absolutely! You can substitute semisweet chocolate chips with dark chocolate, milk chocolate, or even white chocolate depending on your preference. Just be sure to adjust the sweetness level of the recipe accordingly.

    2. How can I store leftover cake?

    Store leftover cake in an airtight container in the refrigerator for up to 3 days.

    3. Can I freeze this cake?

    Yes, you can freeze the assembled cake for up to 2 months. Thaw it overnight in the refrigerator before serving.

    4. What can I use instead of buttermilk?

    If you don’t have buttermilk on hand, you can create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

    5. Do I have to use a ganache?

    The ganache is optional but adds a beautiful finishing touch. You can simply dust the top of the cake with powdered sugar if you prefer a simpler presentation.