Mocha Truffle Cake – a delicious recipe with chocolate, sugar, espresso powder, unsalted butter, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.
2
Combine chocolate, sugar and espresso powder in bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds. Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.
3
Pour batter into springform and swirl to evenly spread batter. Bake until set in center, 55 to 60 minutes (cake will appear dry on top and slightly cracked around the edges). Let cool in pan on a wire rack for 20 minutes; cake may sink in center. Run a thin knife around edges of pan, remove cake from pan, cover and refrigerate until well chilled, at least 2 hours or overnight.
4
Place cake on a serving plate and let stand at room temperature for 15 to 30 minutes. Just before serving, sift confectioners' sugar over cake. Serve with whipped cream, if desired.
1000
kcal
Calories
43
g
Fat
131
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces semisweet chocolate, chopped, 1 1/2 cups sugar, 1 tablespoon instant espresso powder, ½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature, and more.
Yes, Mocha 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.
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