Chocolate Truffle Cake Recipe
- 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
- 6 tablespoons butter, cubed
- 4 ounces bittersweet chocolate, chopped
- 2-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
- 10 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
- 1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
- 2. 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).
- 3. 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.
- 4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
- 5. 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.
- 6. 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.
1 slice: 676 calories, 38g fat (22g saturated fat), 109mg cholesterol, 299mg sodium, 84g carbohydrate (63g sugars, 3g fiber), 8g protein.
Reviews for Chocolate Truffle Cake
"Made this for my son's birthday; the family loved it. Loved the dense moist texture of the cake but prefer a stronger chocolate flavor; this was more of a cocoa flavor. The filling and ganache were wonderful. Would definitely make again, maybe experimenting by adding more chocolate or cocoa to the batter. By the way, allow the filling as well as the ganache to cool and thicken to spreading consistency as indicated in the recipe."
"Simple for even 1 st timers.!"
"This cake took me a few hours to make. I'll give it 4 stars for taste, but it was a disaster when trying to layer it. Second layer kept sliding off and once I put the third layer on, the whole cake tumbled and the top layer broke into 3 pieces. chocolate was everywhere. Presentation was not good. I think I needed to trim the layers before layering it. First time making a 3 layered cake. I have a challenge now because the flavor received rave reviews by those who ate it. My Sis's fianc?, who is a huge dessert guy, said it tasted better than anything he'd had in a restaurant."
"I found this cake little hard.. Its not very soft.. Any idea what went wrong? I used this recipe exactly as mentioned"
"I have tried this cake yesterdays. It looked just like in the picture above. My husband was impresses. Although it took me 2h to make it. I have a really small oven and had to cook each layer individually. It was worth it. I thought it to be really simple to make, it is tasty and not so sweet. I will make it again for my son's 1year birthday but this time ... with white chocolate"
"It was absolutely amazing! Everyone loved it... some said it was the best they had ever tasted!"
"Did I enjoy the cake, yes. Was it easy or worth my while, not so much. The cake part was moist and had great flavor, enjoyed the filling and the ganache had something to be desired. No matter what I used, I still had lumpy filling and ganache.I thought 16 servings wasn't too bad a size. It was me and another I was making it for, and we thought it would be gone by the end of the week - we never even got through half, it was that huge of a cake. If you have guests, this would be a great receipe to have. If you're like me and don't have many people around, you either need to freeze a good portion of it or find something else to make. I'm sorry I am the party pooper in this review."
"Made this tonight for my guests. I will definetly be keeping this in my recipe box! It's a little work, but totally worth it! Guests said it tasted like something you'd eat a restaurant! I'm not a huge fan of cake, and I thought it was delicious!!I didn't use the frosting/filling though. I used the "Glossy chocolate Frosting Recipe" (Taste of Home, Light & Tasty) as the filling and icing instead. It was fabulous on this cake!"
"I dusted the top with unsweetened cocoa,it was a nice compliment to the ganache onthis truffle cake."
"I made this for my son's birthday & he loved it. It's not to sweet & tastes like chocolate cake should taste like, moist & not to heavy & it cut very well, I was very impressed with that as well! I dusted the top with unsweetened cocoa it added a nice look & enhanced the ganache taste on top of this truffle cake."
"yess..for sure...but without eggs."
"cake is heavy and is very good i made this for mothers's day had no complaints, i will make again!"
"I made this recipe for my family on Valentine's Day. It is a very rich chocolate cake, however I didn't find it to be the slightest overpowering. I do not care for dark rich chocolate cakes, but this one was wonderful, not to rich not too dark it was perfection. My family all loved it too! I will be making this again next holiday season!"
"Everyone loved it"
"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."
"So many compliments. Makes excellent cake balls, too!!! Keeping in my "tried and true" recipe files. Thanks!"
"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."
"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."
"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."
""for ganache...bring creme just to a boil..""
"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"
"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 =)"
"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!"
"i thought this was good. My cake came out a bit dry and to me it took a long time to prepare... but the ganache pairs well with it. I will be making this again!"
"This cake is all-around amazing! Its moist texture and rich, chocolaty flavor were to die for. I will definitely be making this again!"
"Considering this cake is not made with cake flour, it was very light, tender, and moist. For me, the cake itself has a less intense chocolate flavor--more mild like a German chocolate... I think. The ganache on the outside pairs well with the cake. I live at high altitudes, so I always have to worry about cakes sinking. I'm very happy and relieved to say this one did not. I thought the outside of the cake looked quite plain, so I melted some white chocolate and drizzled it over the top of the cake, and just by doing that one simple thing, it looked fancier to me. I really like this cake."
"I made this for my hubby's birthday in Jan. and it was an instant hit. Made it for my sister's wedding shower and everyone loved it. My family wants it made at least once a month and it is so much better after it has been in the fridge for a day or two. It is a family favorite in our house now."
"Rich and moist without being dense. I cut the recipe by a third and made it a double layer cake instead- a little bit goes a long way!"
"Very rich, moist cake. I only made two layers and cut the amount of filling in half, and it was still delicious."
"I made this cake and it was very good. The only things is I made it the day before and refrigered it like it said to do. The flavorwasn't as strong so I left it out it's has abetter. I'm not for sure if other one ateit right after they made it or they ate it afterthey refrigerate it. Next I make it I won't be putting it in the fridge."
"Wonderfully moist cake! To avoid the decorating with half the filling, I just used all the filling between the layers, and it was much better with twice as much filling in between! If made as stated, you really wouldn't be able to taste the filling that well, and I think it's the best part, much better than the ganache. Of course, my husband liked the ganache best. My 8 yo son has already said he wants this cake for his birthday in September."
"This cake has a nice moist dense texture. It is delicious and very rich. A small piece will definitely do. All three of my layers stuck to the bottom of the pans even though I greased and floured them as directed. When I make it again I will put parchment in the bottom of each pan."
"This cake has an excellent texture. Went together beautifully and really enjoyed by the family. A definite keeper!"