Chocolate Truffle Cake Recipe

Name: Chocolate Truffle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups 2% low-fat milk; 1 cup butter, cubed; 8 ounces semisweet chocolate, chopped; 3 eggs; 2 teaspoons vanilla extract; 2 ⅔ cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon tbsps butter, cubed; 4 ounces bittersweet chocolate, chopped; 2 ½ cups confectioners' sugar; ½ cup heavy whipping cream; 10 ounces semisweet chocolate, chopped; ⅔ cup heavy whipping cream

Servings: persons

2 ½ cups 2% low-fat milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2 ⅔ cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon tbsps butter, cubed
4 ounces bittersweet chocolate, chopped
2 ½ cups confectioners' sugar
½ cup heavy whipping cream
10 ounces semisweet chocolate, chopped
⅔ cup heavy whipping cream

1
In a large saucepan, cook the milk, butter and chocolate over low heat until melted.
2
Remove from the heat, let stand for 10 minutes (mixture will look like hot cocoa).
3
in a large bowl, beat eggs, and vanilla, stir in chocolate mixture until smooth.
4
Combine flour, sugar baking soda and salt; gradually beat into mixture (batter will be thin).
5
Transfer to 3 greased and floured 9 inch round baking pans.
6
Bake at 325 degree F, for 25-30 minutes or until a toothpick inserted near the center comes out clean.
7
Cool for 10 minutes before removing from pans to wire racks.
8
Let cool completely.
9
For filling, in a small saucepan, melt butter and chocolate.
10
Stir in confectioner's sugar and cream until smooth.
11
For ganache, place chocolate in a small bowl, in a small saucepan, bring cream just to a boil, pour over chocolate, whisk until smooth.
12
Cool, stirring occasionally, until ganache reaches a spreading consistency.
13
Set aside 1/2 cup filling for garnish.
14
Place one cake layer on a serving plate; spread with half of the remaining filling.
15
Repeat layers.
16
Top with remaining cake layer.
17
Spread ganache over top and sides of cake.
18
Decorate with reserved filling.
19
Store in fridge.

2877

kcal

Calories

133

Fat

391

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 15 ingredients. The key ingredients include: 2 ½ cups 2% low-fat milk, 1 cup butter, cubed, 8 ounces semisweet chocolate, chopped, 3 eggs, 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