Chocolate Truffle Cake with Ganache is a decadently delicious, luxurious layer cake. Super rich in chocolate flavour with an incredibly moist-tender crumb, and fluffy with just the right amount of sweetness. Of course, smothering each layer with a chocolate cream frosting makes this chocolate flavoured cake truly perfectly perfect!
Ganache cake is decadent in every way one could hope! The icing perfectly complements the cake.
Chocolate Truffle Cake Recipe:
This chocolate truffle cake coated with ganache is absolutely divine! So moist and fluffy and it melts in your mouth! With a ganache glaze and a deeply chocolate filling, the indulgence is so worth it.
- To make this chocolate cake, preheat oven to 350°F (180°C). Grease a 9-inch (22cm) round cake pan with butter and lightly dust with flour.
- Sift together flour, cocoa, baking powder and baking soda into a large bowl. Keep aside.
- Beat the eggs and powdered sugar with an electric mixer until light and frothy.
- Then add the oil gradually to the egg-sugar mixture. Keep beating slowly.
- Mix in the vanilla essence.
- Add the flour a little at a time.
- Mix until just combined.
- Cake batter is now ready.
- Scrape cake batter into the prepared pan.
- Bake at 180 C/350 F for 35-45 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
- Remove the chocolate cake from the oven and allow to cool for about 5 minutes. Then remove from the pan and cool completely.
- Meanwhile, to prepare the sugar syrup, combine the water and sugar in a small saucepan and cook over medium heat until the sugar dissolves. Remove from heat and let come to room temperature.
- For the ganache, in a small saucepan, heat the cream over a low flame, but do not boil. Add the chipped chocolate and stir until smooth and the ganache reaches a spreading consistency. Remove from heat and cool.
- For the chocolate cream, whisk 200 grams of dairy cream in a bowl. Add 1 cup of the prepared ganache to the whipped cream. Keep the remaining ganache for the topping.
- Now to cut the cake in layers, thinly remove the dome-shaped crust carefully.
- Then cut the sponge cake into three layers, starting from the top. Use the knife to lift the top layer off the bottom layer.
- Set the bottom cake layer on a plate with the flat side facing up. Lightly drizzle the sugar syrup over the cake layer.
- Then evenly spread one-fourth of the chocolate cream over the cake to the edge.
- Top with the second cake layer. Lightly soak it with ½ the sugar syrup. Evenly spread some chocolate cream on it.
- Then place the top cake layer on it. Drizzle the remaining sugar syrup on it. Spread the remaining chocolate cream over the top and side of the cake.
- Place the layered cake in the freezer for about 15-20 minutes, till the chocolate cream sets.
- Then take out the chocolate cream cake from the freezer and place it on a rack, with a plate under the rack.
- Pour the ganache over the cake and using a spatula, cover the cake.
- Let the ganache cake cool completely.
- Meanwhile, to make curls, use a standard vegetable peeler to gently peel strips off a large, room temperature White Chocolate bar. Keep rotating the bar as the chocolate warms in your hands.
- Peel the delicate white chocolate shavings and curls onto a flat plate or a cookie sheet so they can spread out. Place the plate of curls and shavings in a freezer to make them firm before placing them on the cake.
- Sprinkle white chocolate curls on top of the truffle cake. Decorate with Oreo biscuits.
- Serve Chocolate Truffle Cake at room temperature or chill if desired.
If you are looking for more chocolate recipes, then do try out Chocolate Bark
Ganache Cake Recipe details below:
Chocolate Ganache Cake
Dark chocolate ganache cake is so moist and fudgy and chocolaty! It has a great crumb and leaves you perfectly satisfied with its chocolatey goodness. Perfectly balanced!
Servings: 5
Calories: 671kcal
Ingredients
- 1 cup flour
- 1 ½ tsp baking powder
- A pinch of baking soda
- ½ cup cocoa powder
- 1 ¼ cups sugar powdered
- 4 eggs
- ¾ cup oil
- 1 ½ tsp vanilla essence
For the sugar syrup:
- ½ cup sugar
- ¾ cup water
For the ganache:
- 200 grams Amul cream
- 300 grams dark cooking chocolate chipped (3 cups)
For the chocolate cream:
- 200 grams dairy cream
For the topping:
- 75 grams white cooking chocolate
- 3 Oreo biscuits
Instructions
- Preheat the oven to 350º F. Prepare a 9-inch round cake pan by spraying with baking spray or buttering and lightly flouring.
- Beat eggs and powdered sugar with an electric beater until frothy.
- Sift flour, baking powder, baking soda and cocoa powder. Keep aside.
- Add oil gradually to the frothy egg-sugar mixture and keep beating slowly.
- Stir in vanilla essence.
- Gradually fold in the flour mixture, with an upward and downward movement, using a wooden spoon. Don’t overmix.
- Transfer the cake batter to a greased round tin.
- Bake at 180 C/350 F for 35-45 minutes.
- Test the cake by inserting a clean knife in the centre of the cake. If the knife comes out clean, the cake is ready.
- Remove the cake from the tin after 5 minutes.
- Meanwhile, boil together the sugar and water for 2 minutes for the sugar syrup. Keep aside.
- For the ganache, heat the cream in a heavy bottomed pan over low heat. Do not boil.
- Once the cream heats up, add the chocolate chips to it. Stir well to make a smooth, lump-free mixture. Remove from heat and allow to cool.
- Beat 200 grams dairy cream till stiff peaks form. Mix about 1 cup of the chocolate ganache to the whipped cream to make the chocolate cream. Keep the remaining ganache for the topping.
- Thinly remove the top layer of the cake.
- Cut the chocolate sponge cake into 3 layers.
- Place the bottom layer on a plate. Lightly pour the cooled sugar syrup.
- Then spread about ¼ of the prepared chocolate cream on it.
- Then place the second sponge over it and soak with half the sugar syrup using a spoon or brush.
- Spread some chocolate cream on it.
- Then place the top layer of the cake on it. Soak with the remaining sugar syrup.
- Cover the top and sides of the cake with the remaining chocolate cream.
- Place the cake in the freezer for 15-20 minutes, till the cream becomes firm.
- Remove the cake from the freezer and place on a rack. Place a plate under the rack.
- Pour the prepared ganache on the creamed cake and tilt it to cover the sides. You can re-heat the ganache with 2 tbsp. of water, if it becomes too thick. It should be thin enough to flow.
- For the curls, peel the side of a chocolate slab at room temperature with a peeler to get curls. If the chocolate is cold, curls will not form. Keep the curls in the fridge
- Arrange the chocolate curls on the cake. Decorate with Oreo biscuits.
- That's it! Your decadent and beautiful Chocolate truffle cake is ready.
