Chocolate Truffle Cake Recipe

Chocolate Truffle Cake Recipe Chocolate Truffle Cake Recipe photo by Taste of Home Rating 5

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it.

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Chocolate Truffle Cake Recipe
  • Prep: 35 min. + chilling Bake: 25 min. + cooling
  • Yield: 16 Servings
35 25 60

Ingredients

  • 2-1/2 cups 2% milk
  • 1 cup butter, cubed
  • 8 ounces semisweet chocolate, chopped
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 6 tablespoons butter, cubed
  • 4 ounces bittersweet chocolate, chopped
  • 2-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • GANACHE:
  • 10 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream

Directions

  • In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
  • Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
  • Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
  • For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
  • Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 slice equals 676 calories, 38 g fat (22 g saturated fat), 109 mg cholesterol, 299 mg sodium, 84 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Chocolate Truffle Cake in Taste of Home December/January 2010, p45

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Reviews for Chocolate Truffle Cake

Chocolate Truffle Cake Recipe

Chocolate Truffle Cake

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(1-10) of 29 reviews

Reviewed on May. 12, 2011 by Paula802

to the person who wrote the cream is not mentioned in the filling, read the recipe again. It says to add the cream as the last ingredient in the filling.

Reviewed on Apr. 29, 2011 by Marilyn Rae

So many compliments. Makes excellent cake balls, too!!! Keeping in my "tried and true" recipe files. Thanks!

Reviewed on Apr. 07, 2011 by littlelady88207

A Chocolate lovers dream cake! But not for everyone,some think this gake is too rich.For the lady who asked about the directions----I used the cream and put filling in refridge until spreadable.

Reviewed on Apr. 04, 2011 by janelle.r303

This cake is SO amazingly good. It is a a little time consuming but the recipe is not hard at all. I added a few strawberries in the middle of layers. I would reccomend making the cakes a day before then when u make the filling and ganache apply right away so it is much easier to spread.

Reviewed on Feb. 24, 2011 by carpetfibers

I have made this cake numerous times since I first saw it printed. Because of the ganache coating, I've been able to take creative license with how the cake is styled-- I particularly like making smaller cut-outs of the cake and decorate the pieces as faux-chocolate candies. For this past Valentine's Day, I cut out shapes of hearts, squares, and circles, coated the pieces in the ganache, and then further decorated with fondant pieces. After they were arranged in a box, the entire appearance was on of a box of chocolates! Looked great and tasted even better.

Reviewed on Feb. 14, 2011 by miss kris kitchen

This is an excellent recipe. I baked this cake today, following the recipe closely. It is a wonderful, chocolaty dessert that won us over as our new Valentine's Day favorite chocolate cake It was moist, rich, beautiful...looked like it came from a professional bakery. The taste was superb and the recipe was not difficult or any more time consuming that any other special cake recipe. I will use this one over and over and over...all 10 people eating this cake for dessert at our house tonight LOVED it. I highly recommend this recipe which is a "keeper" ...and I'm a fussy baker.

Reviewed on Feb. 14, 2011 by bikernut

"for ganache...bring creme just to a boil.."

Reviewed on Feb. 14, 2011 by JoiaLee

I am confused about the filling. I read all the reviews to see if someone commented on the filling - it says 1/2 cup heavy whipping cream but in the directions, nothing is mentioned about this. Any ideas from those who've made it would be much appreciated - trying to get this done for V-day dessert tonight! TIA

Reviewed on Feb. 09, 2011 by SouthernPrincess=)

It is so rich. But yummy!! I made it for the Johnson County youth fair and it won me the cake division. I decorated it with fresh raspberries =)

Reviewed on Jan. 27, 2011 by alannanc

This is a labor intensive cake, but the reward is outstanding!!! Very delicious cake, I too, took the idea of decorating it with the strawberries, I think it needed something to cut the chocolate, but I will definatly be making this again, my son has already requested it for his birthday this year!

 
 
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