This decadent Chocolate Truffle Cake combines rich, moist layers of chocolate cake with a luxurious truffle-infused frosting, making it an indulgent dessert for any special occasion. With melted Lindt truffles swirled between layers and as a finishing touch, this cake is a chocolate lover’s dream come true. The semi-sweet chocolate used in both the batter and the frosting adds depth, while the smooth buttercream frosting balances the richness. This cake looks as stunning as it tastes, thanks to its elegant presentation with a topping of extra truffles.
Ingredients:
For the Chocolate Cake:
- 2 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ¾ cups white granulated sugar
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 4 oz semi-sweet chocolate bar, melted (such as Lindt 70%)
- 1 cup hot water (steaming)
For the Chocolate Frosting:
- 2 ½ cups unsalted butter, room temperature
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 10 Lindt truffles, melted
- Additional Lindt truffles for decoration
Instructions:
For the Chocolate Cake:
- Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- Melt the chocolate in the microwave in 20-second intervals, stirring between each interval until smooth. Let it cool before adding to the batter.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar.
- In a large bowl, mix the wet ingredients: oil, vanilla, eggs, buttermilk, and the cooled melted chocolate. Gradually mix in the hot water.
- Combine the dry ingredients with the wet ingredients, stirring just until no lumps remain.
- Divide the batter evenly between the three cake pans. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Chocolate Frosting:
- Sift the powdered sugar and cocoa powder into a bowl and set aside.
- Using a mixer, beat the butter on high speed for about 3 minutes until light and fluffy.
- Gradually add the powdered sugar mixture, mixing on low speed. Once fully incorporated, add the vanilla and salt, and beat on high until the frosting is smooth and fluffy.
Assembly:
- Melt the Lindt truffles in the microwave just before using them.
- Level the cake layers using a serrated knife to remove any domes.
- Place the first cake layer on a cake board or serving plate. Spread ¾ cup of frosting evenly on top. Drizzle half of the melted truffles over the frosting and gently swirl it with a butter knife.
- Repeat the process with the second layer, then place the third layer on top, bottom side up.
- Apply a crumb coat (a thin layer of frosting) to the entire cake and freeze for 15 minutes.
- After chilling, apply the remaining frosting and smooth the cake. Top with additional Lindt truffles for decoration.
Description and Tips:
This Chocolate Truffle Cake is the perfect fusion of rich chocolate cake and silky frosting. The secret to its lusciousness lies in using quality chocolate like Lindt, which melts beautifully and enhances the flavor profile. The cake layers are tender, thanks to the buttermilk, while the melted truffle filling adds an extra layer of indulgence.
Tips:
- Room Temperature Ingredients: Ensure that the eggs, buttermilk, and butter are at room temperature for the best results.
- Even Layers: For even cake layers, weigh the batter before pouring it into the pans.
- Crumb Coat: Don’t skip the crumb coat! It helps lock in any loose crumbs before applying the final frosting layer, ensuring a smooth finish.
- Decorating with Truffles: Place the truffles on top just before serving for a show-stopping presentation.
This cake is ideal for birthdays, holidays, or any time you need a decadent chocolate fix!
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