Chocolate Truffle Cake Recipe

Name: Chocolate Truffle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, To Grease Cake Pans; Cocoa Powder Or Sugar, To Dust Cake Pans; 1 box (18 To 20 Oz. Box) Chocolate Cake Mix; 1 box Instant Chocolate Pudding (5.9 Oz); 1 cup Sour Cream; 4 whole Eggs, Beaten; 1 cup Vegetable Oil; 1/2 cups Warm Water; 2 cups Heavy Cream; 1/4 cups Light Corn Syrup; 8 ounces, weight Semisweet Chocolate, Chopped Or Chips

Servings: persons

Butter, To Grease Cake Pans
Cocoa Powder Or Sugar, To Dust Cake Pans
1 box (18 To 20 Oz. Box) Chocolate Cake Mix
1 box Instant Chocolate Pudding (5.9 Oz)
1 cup Sour Cream
4 whole Eggs, Beaten
1 cup Vegetable Oil
1/2 cups Warm Water
2 cups Heavy Cream
1/4 cups Light Corn Syrup
8 ounces, weight Semisweet Chocolate, Chopped Or Chips

1
Preheat oven to 350 degrees.
2
Prepare two 9-inch cake pans with butter and cocoa powder (or flour, if you have no cocoa).
3
Combine cake mix, pudding, sour cream, eggs, oil and warm water in a large bowl. Stir until combined, then beat for 2 minutes on medium speed.
4
The batter is THICK! Divide between your two pans and spread/shake pans to distribute batter evenly. Bake for 33 minutes in your preheated oven and allow to cool thoroughly.
5
While you're baking your cake, start your frosting! Combine cream and corn syrup in a medium saucepan and heat until barely simmering. Turn heat to low and add the chocolate, whisking until totally melted and smooth. Transfer chocolate mixture to a large bowl and place in the fridge or freezer until cold.
6
When the cake is totally cooled and chocolate is very cold, whip the chocolate cream until stiff. Frost cake and ENJOY!

1795

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Butter, To Grease Cake Pans, Cocoa Powder Or Sugar, To Dust Cake Pans, 1 box (18 To 20 Oz. Box) Chocolate Cake Mix, 1 box Instant Chocolate Pudding (5.9 Oz), and more.

Yes, Chocolate Truffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Truffle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions