Easy Truffle Cake
Indulge in the decadence of an Easy Truffle Cake—rich, velvety, and irresistibly chocolatey. This recipe combines the deep, luxurious flavor of 70% dark chocolate with a smooth ganache topping, creating a dessert that's perfect for special occasions or as a weekend treat. With simple ingredients like butter, granulated sugar, and heavy cream, this cake is surprisingly easy to make despite its sophisticated results. Featuring a soft, melt-in-your-mouth texture paired with a cocoa-dusted finish, it’s guaranteed to impress every chocolate lover. Ready in under an hour and serving 8, this show-stopping dessert is ideal for entertaining or just indulging yourself with an effortless slice of elegance.
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Ingredients
- 300 grams dark chocolate (at least 70% cocoa)
- 200 grams unsalted butter
- 150 grams granulated sugar
- 50 grams all-purpose flour
- 4 large eggs
- 200 milliliters heavy cream
- 2 tablespoons cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 20 cm (8-inch) round cake tin. Line the bottom with parchment paper for easy removal.
Step 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
Step 3
In a separate large bowl, whisk the sugar and eggs together until the mixture is pale and fluffy, about 2–3 minutes.
Step 4
Gradually fold the melted chocolate and butter mixture into the egg and sugar mixture until well combined.
Step 5
Sift the flour over the mixture and gently fold it in using a spatula or wooden spoon. Mix until the batter is smooth and no lumps remain.
Step 6
Pour the batter into the prepared cake tin and smooth the surface with the back of a spoon.
Step 7
Bake the cake in the preheated oven for 35 minutes, or until the edges are set and the center is slightly wobbly. Remove from the oven and let cool completely in the tin.
Step 8
Heat the heavy cream in a small saucepan until it just starts to simmer, but do not let it boil. Remove from heat.
Step 9
Pour the warm cream over the remaining chocolate (chopped or broken into small pieces) and let sit for 2 minutes. Stir until the chocolate is melted and the ganache is smooth.
Step 10
Once the cake has cooled, remove it from the tin and place it on a serving plate. Pour the ganache over the top, spreading it evenly with a spatula to cover the surface.
Step 11
Let the ganache set at room temperature or in the refrigerator for about 30 minutes. Before serving, dust the cake with cocoa powder for a finishing touch.
Step 12
Slice and serve. Enjoy your rich, indulgent truffle cake!
Nutrition Facts
| Serving size | (1115g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4987.2 |
| Total Fat 387.9g | 0% |
| Saturated Fat 220.5g | 0% |
| Cholesterol 1386.9mg | 0% |
| Sodium 438.4mg | 0% |
| Total Carbohydrate 338.9g | 0% |
| Dietary Fiber 40.1g | 0% |
| Total Sugars 222.4g | |
| Protein 57.0g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 398.7mg | 0% |
| Iron 43.5mg | 0% |
| Potassium 2745.5mg | 0% |
Source of Calories