Chocolate Truffle Cake Recipe

A rich and indulgent homemade chocolate truffle cake recipe with moist sponge layers and silky dark chocolate ganache—perfect for birthdays or special occasions.

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Course: Cake, Dessert

Cuisine: American, European

Prep Time: 25

Cook Time: 30

Chilling/Setting Time: 2

Total Time: 2 55

Servings: slices

Calories: 520kcal

Cost: $12

Equipment

2 Two 9-inch round cake pans For baking even sponge layers
2 Parchment paper To line pans for easy cake removal
3–4 Mixing bowls For separating dry, wet, and ganache ingredients
1 Hand or stand mixer To mix batter smoothly without overworking
1 Heavy-bottomed saucepan For heating cream evenly without scorching
1 Whisk For ganache and mixing ingredients
1 Heatproof bowl To melt and whisk ganache with hot cream
1 Offset spatula For spreading ganache and frosting smoothly
1 Bench scraper To smooth cake sides for a neat finish
1 Serrated knife To level cake layers cleanly

Ingredients

Chocolate Sponge Cake

1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs room temperature
1 cup buttermilk
1 cup strong black coffee cooled
½ cup vegetable oil
1 teaspoon vanilla extract

Chocolate Truffle Ganache

12 oz dark chocolate (70% cocoa) finely chopped
1½ cups heavy cream
3 tablespoon unsalted butter
2 tablespoon corn syrup optional, for shine
salt pinch

Decoration

2 tablespoon powdered sugar for dusting
chocolate shavings optional
fresh berries optional

Instructions

Preheat oven to 350°F (175°C), grease and line two 9-inch pans with parchment.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
In a separate bowl, beat eggs, then add buttermilk, coffee, oil, and vanilla extract. Mix well.
Gradually add wet mixture to dry ingredients, mix until smooth batter forms.
Divide batter evenly into prepared pans and bake for 28–32 minutes or until a toothpick comes out clean.
Heat cream in a saucepan until simmering. Pour over chopped chocolate in a heatproof bowl.
Let sit for a minute, then whisk until smooth. Stir in butter, corn syrup, and salt. Let ganache cool slightly.
Cool cakes completely. Spread ganache between layers, then cover top and sides using offset spatula and bench scraper.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition