Chocolate Truffle Cake with Ganache Topping


This Chocolate Cake is a triple bonanza! It is super soft, moist, dark and sinfully rich. It oozes with chocolate. The filling & the topping is so smooth & melts in your mouth. This chocolate truffle cake is an absolute winner which I made for my hubby on his birthday. Just the mention of dark chocolate makes him drool!  He also loves strawberries which I included in this cake.

This is a celebration cake so you can bake & frost this for any special occasion… a birthday, Valentine’s Day, New Year, celebrating a successful event and even as an Easter Cake.

Make this Easter special with this elegant moist cake full of chocolate!

You can try out my Easter specials Chocolate & Marzipan Easter Eggs, Goan Pork Vindaloo and Mince Potato Chops too.

Here’s wishing you a ‘Very Happy & Blessed Easter!’ May the risen Christ bless you.

Ingredients :

  • 2 cups Maida (Refined Flour)
  • 2 cups Caster Sugar
  • ¾ cups Cocoa pwd.
  • 1 ½ tsps. Baking pwd.
  • 2 tsp. Baking Soda (Soda bicarb)
  • 2 Eggs
  • A pinch of Salt
  • 1 cup Milk
  • 1 tsp. Vanilla Essence
  • ½ cup Vegetable Oil
  • 1 cup boiling Water or hot Coffee (as per desired strength…for mild 1 sachet)

Procedure :
Line two 23 cm. round cake pans or one 23×33 cm. rectangular baking pan with parchment or butter paper.

Grease the paper and the sides of the pans well, dust with flour and tap out any excess.

In a large bowl, sift the dry ingredients  and combine well .

Add the eggs, milk ,oil, vanilla essence and beat with an electric mixer/ blender for 2 mins.  or alternatively,combine separately and then incorporate in the dry ingredients.

If you intend mixing manually then you need to beat the ingredients longer.

Add the boiling water or hot coffee and mix until well combined.

Pour the batter evenly into the prepared tins and bake in a pre-heated oven at 180C for about 30-40 mins. or till a toothpick inserted in the center of the cake comes out clean.

Let the cakes cool in the pans for 30 mins., then invert the cakes onto a rack to cool completely.

Here’s how you go about filling & frosting the cooled cakes..

For the Truffle Filling :

  • 6 tbsps. Butter (cubed)
  • 115 gms. Dark Chocolate, (chopped)
  • 2 ½ cups Icing Sugar or as per taste
  • ½ cup heavy Whipping Cream

In a saucepan, melt butter and chocolate. Stir in icing sugar & cream until smooth.

For the Ganache Topping :

  • 280 gms. Dark Chocolate (chopped)
  • 2/3cup heavy Whipping Cream

Place the chocolate in a sufficiently large bowl. In another small saucepan, bring the cream just to a boil. Pour over the chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

It is time to split/slice the cakes horizontally and fill, assemble & frost the cakes ..

Peel off the parchment paper and set a cake layer on a plate with the flat side facing up.

For a very moist cake brush simple sugar syrup on the split slices of cake before spreading the filling on it.

Evenly spread 1/3rd of the truffle filling over the cake to the edge. You may use an offset spatula to help spread the filling.

Top with the second layer, rounded side up and spread the remaining truffle over the top and cover the sides of the cake.

Refrigerate for about 30 mins. or till set.

Bring out the cake and pour the ganache over the top & let it flow down the sides of the cake.

Make sure the entire cake is covered with the ganache. If needed use an offset spatula to spread the ganache.

Place the cake in the fridge to set.

Remove the cake & pipe out borders or decorate as you wish.

Let the chilled cake soften for about 15-20 mins. before serving.

Slice the cake with a sharp knife dipped in hot water and wiped dry before each cut.

Serve garnished with strawberries.

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