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–+ servings
A slice of chocolate truffle cake on a white plate with a fork.

Chocolate Truffle Cake

Megan Weimer
This chocolate truffle cake is a super decadent chocolate layer cake. The cake layers are soft and moist filled with rich chocolate ganache. It's frosted with fluffy chocolate buttercream and decorated with Lindt chocolate truffles!
5 from 3 votes
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Prep Time 45 minutes
Cook Time 30 minutes
Decorating Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 745.5 kcal

Equipment

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Ingredients
 
 

Cake

Chocolate Ganache

  • 113 grams chopped chocolate semi-sweet or bittersweet
  • 113 grams heavy cream

Chocolate Buttercream Frosting

  • 226 grams unsalted butter room temperature
  • 65 grams cocoa powder
  • ¼ teaspoon salt
  • 450 grams powdered sugar
  • ½ teaspoon vanilla extract
  • 158 grams heavy cream room temperature
  • 8 chocolate truffles optional

Instructions
 

For the Cake

  • Preheat the oven to 350°F/180°C. Spray two 8-inch cake pans with baking spray and line with parchment paper. Set aside.
  • Whisk the oil, eggs, buttermilk, and vanilla extract in a large mixing bowl until well combined.
    148 grams neutral oil, 2 large eggs, 262 grams buttermilk, 2 teaspoon vanilla extract
  • Add flour, sugar, cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Gently whisk until smooth with no lumps.
    187 grams all purpose flour, 350 grams granulated sugar, 85 grams cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
  • Pour in hot coffee and whisk until the batter is smooth and thin.
    218 grams hot brewed coffee
  • Evenly pour batter into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Take the cakes out of the oven. Let them cool in their pans for 10 minutes before transferring to a wire rack to cool completely.

For the Ganache

  • Place chopped chocolate in a large bowl. Microwave the heavy cream in a separate bowl for about 45 seconds.
    113 grams chopped chocolate, 113 grams heavy cream
  • Pour the hot cream over the chocolate and let sit for 1 minute.
  • Whisk the cream and chocolate together until smooth. Place plastic wrap on the ganache and refrigerate for 30 minutes or until the ganache reaches a spreadable consistency.

For the Buttercream

  • Beat softened butter on medium high speed in the bowl of a hand mixer or stand mixer until pale and creamy.
    226 grams unsalted butter
  • Mix in the cocoa powder and salt on low speed, increasing to medium until well incorporated
    65 grams cocoa powder, ¼ teaspoon salt
  • Gradually add the powdered sugar in 2 additions on low so it doesn't fly everywhere. Scrape the sides of the bowl after each addition.
    450 grams powdered sugar
  • Stream in the vanilla and heavy cream while mixing on low until the desired consistency is reached.
    ½ teaspoon vanilla extract, 158 grams heavy cream

Assembly

  • Fit a piping bag with a large tip and fill with buttercream. Place one cake layer on a cake board and pipe a circle around the edges.
  • Fill the center with ganache. Then place the second cake layer on top with the bottom facing up.
  • Apply a thin layer of frosting (crumb coat) all over the cake. Chill in the freezer for 20 minutes or until the frosting is dry to the touch.
  • Frost the rest of the cake, decorate with more piping and chocolate truffles, and enjoy!
    8 chocolate truffles

Video

Notes

Weigh the flour in grams with a kitchen scale for the best results.
Use room temperature ingredients (eggs, buttermilk, heavy cream, and butter). Pull them out of the fridge 1-2 hours before baking.
Storage: Store the cake in a large airtight container in the fridge for up to 4 days. Let warm on the counter for 30 minutes before enjoying. Store leftover ganache or frosting in separate airtight containers in the fridge for up to 4 days.
Freezing: Slice the cake, wrap each piece in plastic wrap, and freeze in an airtight container for up to 2 months. Thaw at room temperature for a couple hours before serving.

Nutrition

Serving: 1sliceCalories: 745.5kcalCarbohydrates: 92.5gProtein: 7.1gFat: 42.8gSaturated Fat: 19.5gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 15.9gTrans Fat: 0.7gCholesterol: 96.3mgSodium: 415.6mgPotassium: 337.2mgFiber: 5.8gSugar: 71.4gVitamin A: 883IUVitamin C: 0.1mgCalcium: 93.7mgIron: 3.3mg
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