Chocolate Truffle Cake
This layered chocolate truffle cake is super decadent chocolate. It is filled with chocolate frosting and swirled in melted Lindt truffles.
Servings: 16 slices
Calories: 532kcal
Ingredients
Chocolate Cake
- 2 ½ cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 ¾ cup White granulated sugar
- 2 ½ teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Oil canola or vegetable oil
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 4 oz Semi-sweet chocolate bar melted. I used Lindt 70% chocolate
- 1 cup Hot water steaming
Chocolate Frosting
- 2 ½ cups Unsalted butter room temperature
- 3 ½ cups Powdered sugar sifted
- ½ cup Unsweetened cocoa powder sifted
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
- 10 Lindt truffles melted
- Lindt truffles for decoration
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with three 8-inch parchment paper circles and spray again.
- Melt the chocolate in the microwave safe bowl. Melt in 20 second intervals. Then, let it cool before using.4 oz Semi-sweet chocolate bar
- In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Then, add in the sugar.2 ½ cups All-purpose flour, 1 cup Unsweetened cocoa powder, 1 ¾ cup White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
- In a large bowl, mix the oil, vanilla, eggs, buttermilk, and melted chocolate. Slowly mix in the hot water. Pour in the dry ingredients and mix until just combined.¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 cup Hot water
- Pour the cake batter into the 3 cake pans. Bake for 23-25 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool the cake layers completely before using.
Chocolate Frosting
- In a large bowl, sift the powdered sugar and cocoa powder together. Then, set aside. Using a mixer, beat the butter on high speed for 3 minutes.3 ½ cups Powdered sugar, ½ cup Unsweetened cocoa powder, 2 ½ cups Unsalted butter
- Add in half of the powdered sugar and mix on low speed. Then, add the rest of the powdered sugar. Add in the vanilla and salt. Beat on high until fluffy.1 teaspoon Pure vanilla extract, ½ teaspoon Salt
Assembly
- Melt the 10 Lindt truffles in the microwave in 20 second intervals. Do this right before you need it.10 Lindt truffles
- Use a serrated knife to cut the domes off the top of the cakes.
- Place the 1st cake layer down. Spread ¾ cup of frosting over the cake. Drizzle half of the melted truffle on top. Use a butter knife to swirl it in. Repeat with the second layer.
- Place the last layer of cake with the bottom of the cake facing up. Frost the cake in a light layer of frosting and freeze for 15 minutes.
- Frost the rest of the cake and top with truffles.Lindt truffles
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the
High altitude baking- Add an extra tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 532kcal | Carbohydrates: 70g | Protein: 4g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 409mg | Potassium: 174mg | Fiber: 4g | Sugar: 23g | Vitamin A: 911IU | Calcium: 76mg | Iron: 2mg