White Chocolate Truffle and Chocolate Fudge Layer Cake
Indulge in a decadent dessert masterpiece with this White Chocolate Truffle and Chocolate Fudge Layer Cake, a true celebration of rich, contrasting flavors. Perfect for special occasions or an elevated treat, this multi-layered delight combines moist, intensely chocolatey cake with a velvety white chocolate truffle filling and finishes with a luscious semi-sweet chocolate ganache frosting. Crafted with simple pantry staples and elevated by silky cream and premium chocolate chips, this recipe is a showstopper both in taste and presentation. With its irresistible layers, elegant appearance, and gourmet appeal, this cake is sure to impress guests and satisfy any chocolate lover's craving. Whether enjoyed as the ultimate birthday centerpiece or a luxurious dessert after dinner, this cake guarantees both indulgence and applause.
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Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 1 cup boiling water
- 1.5 cups white chocolate chips
- 0.75 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 3 tablespoons powdered sugar
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
Step 2
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Step 3
Add the eggs, milk, and vegetable oil to the dry ingredients. Mix until just combined. Slowly add the boiling water while mixing on low speed to create a smooth batter.
Step 4
Divide the batter equally between the prepared cake pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove and place on a wire rack to cool completely.
Step 5
To make the white chocolate truffle filling, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth. Chill in the refrigerator for 30–40 minutes, stirring halfway, until thickened to a spreadable consistency.
Step 6
For the chocolate ganache frosting, melt the semi-sweet chocolate chips and butter in a heatproof bowl over a saucepan of simmering water (or microwave in 20-second intervals until smooth). Stir in the powdered sugar and 2 tablespoons of heavy cream, then let cool to room temperature.
Step 7
To assemble, place one cake layer on a serving plate. Spread an even layer of white chocolate truffle filling on top. Place the second cake layer on top and press gently to adhere.
Step 8
Pour the cooled ganache frosting over the top and sides of the cake, using an offset spatula to smooth it out. Let set slightly before serving.
Step 9
Slice and enjoy your White Chocolate Truffle and Chocolate Fudge Layer Cake!
Nutrition Facts
| Serving size | (2021.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6645.0 |
| Total Fat 384.2g | 0% |
| Saturated Fat 187.2g | 0% |
| Polyunsaturated Fat 67.5g | |
| Cholesterol 703.3mg | 0% |
| Sodium 3692.0mg | 0% |
| Total Carbohydrate 877.7g | 0% |
| Dietary Fiber 75.6g | 0% |
| Total Sugars 720.3g | |
| Protein 91.8g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 1176.6mg | 0% |
| Iron 36.8mg | 0% |
| Potassium 4604.7mg | 0% |
Source of Calories