The ultimate chocolate indulgence! This decadent Chocolate Truffle Cake is perfect for the chocolate lover in your life. Rich chocolate cake paired with a silky chocolate ganache frosting.
Is this cake fabulous or what?? I am so happy with how it turned out, especially considering I had no idea how I was going to translate “chocolate truffle” into a cake. I think I did a pretty good job (pat’s self on back). Just in case you think I’m never happy with how things turn out, I assure you, I do have my moments!
I am obsessed with the chocolate flakes that are all over this Chocolate Truffle Cake. I’ve used them a couple of times before, here and here, and it’s really a wonder I don’t use them more often. They are similar to chocolate sprinkles, but flat and square. I get them at a local gourmet food shop here in Vancouver, but you can find similar versions on Amazon.
Another thing I’m obsessed with? This gorgeous walnut cake stand from American Heirloom. I’ve been eyeing this one for months (maybe years??) and am SO excited to finally have one in my possession. I love the simple classic design, and think it goes so well with this simple and classic Chocolate Truffle Cake. They have so many gorgeous cake stands and I can’t wait to add more to my collection.
I have a bit of a cake stand addiction, which probably isn’t surprising given what I do for a living. I tend to use the same few over and over though — the classic, simple ones — so I know this one will be used heavily in the rotation.
This Chocolate Truffle Cake is a chocolate lover’s dream. It is seriously SO good, nicely balanced and not super sweet. The chocolate cake is my go-to chocolate cake recipe (why mess with perfection, right?) and that glossy chocolate frosting… OMG.
The frosting is basically a chocolate ganache, which I’ve made many times, but this one also has butter in it to help with texture and give it more shine. It’s silky, creamy, and basically pure chocolate heaven.
This Chocolate Truffle Cake is dense, moist, and ultra chocolatey. If you are looking for an intense hit of chocolate, this cake is for you! Head on over to The Cake Blog for the recipe.
Amrita Sagoo says
Hi Olivia, so the cake turned out amazing! I’m making it again(2 cakes) but serving it the next day one in the morning and one at night. Would you recommend putting them both in the fridge overnight or should I leave them out? If I was to put one of the cake in, at what time should I take it out?
Also when I am crumb coating the cake, should I cover it in the fridge or just leave it open?
Thanks!
Amrita Sagoo says
Hi Olivia, I’m making the cake in the morning and serving it at night. After I frost the cake, should I cover and leave it in the fridge? Or can I leave it uncovered?
Can I also leave the frosting out till night so that I can decorate it?
Olivia says
Hi Amrita! Since it’s the same day I would just leave it out (covered ideally though). The frosting will get very firm in the fridge and take forever to soften again. And definitely don’t refrigerate the frosting before using it! It can be stored at room temp for a couple days 🙂
Amrita Sagoo says
Great, thank you so much!
Amrita Sagoo says
Hi Olivia, so the cake turned out amazing! I’m making it again(2 cakes) but serving it the next day one in the morning and one at night. Would you recommend putting them both in the fridge overnight or should I leave them out? If I was to put one of the cake in, at what time should I take it out?
Also when I am crumb coating the cake, should I cover it in the fridge or just leave it open?
Thanks!
Olivia says
Hi Amrita! I would just leave them out since the frosting gets very firm in the fridge and will take a long time to soften again. I’m not sure I understand your crumb coating question. Can you clarify?
Jana says
Hi Olivia! Do you think this would work with a raspberry coulis filling in the center if I did A good ring/frosting dam?
Olivia says
Hi Jana! I think that would be insanely delicious! Definitely do the dam and chill it to set first before filling. I would use ganache for the dam as it sets firm in the fridge.
Joanna says
This cake is fantastic. I made it over weekend for my boyfriend birthday. Didn’t have 8′ wide tray but i used two others instead and it turned out as a double tier cake! This is another amazing recipe from your blog that I am supper happy with and it is easy to make as well. Thank you very much! <3
Olivia says
Hi Joanna! You are so sweet, thank you for the amazing compliment. I’m so happy you both loved it!
Erin says
Hi Olivia! I was wondering how I could successfully convert this cake (and any of your other 6-inch cakes) into a three-layer 9-inch cake? Like, should I double or 2.5x or triple the recipe to fit into my three pans, or will there be leftover batter with any of those options that I’ll have to use for cupcakes? And what would you estimate the bake time to be? I only have 9-inch pans, and I’ve been looking into options for what cake to make for my mom’s birthday this weekend. She wants anything with chocolate, so this cake is looking like a good candidate! Thanks!
Olivia says
Hi Erin! It’s hard to say as a general rule but I think 2x a recipe should work. For the chocolate cakes, don’t fill the pans more than half full as the batter rises a lot. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
CJ says
One word: Amazing!
The cake and the frosting.
Olivia says
Yay! So glad you loved it 🙂
Nicole says
Is this like a chocolate mud cake
Olivia says
Hi Nicole! I’ve never had a chocolate mud cake before, but I imagine this one isn’t nearly as dense.
Ss says
Hi there! This cake is amazing! (I’ve made it before) I want to make it again as part of a shower dessert table, but bc I have so many other desserts to make I wanted to know if I could make this in advance? How far in advance do you think I could make it?
Thank you!
Olivia says
Hi there! I often spread out my baking — the cake layers can be baked weeks in advance (wrapped in plastic wrap once cooled and frozen). You should be able to freeze the whole assembled cake as well, but I’ve never done that. How far in advance do you want to make it? It will keep in the fridge for 2-3 days, after that it will start getting dry.
Anuja Khemka says
Hi Olivia,
I am making this cake for a friends birthday. I had a lot of spare cream so I made the frosting yesterday. I didnt read well and put the frosting in the fridge after it cooled a little. I now read to stir it often if in fridge, what can I do to fix it, should i take it out a day before frosting and stir frequently??
Olivia says
Hi Anuja! You can just bring it to room temperature before using on the cake to soften a bit 🙂 If needed, you can microwave it a tiny bit if it’s too thick.
Molly says
I am admiring your Chocolate Truffle cake and will be making it for a friends birthday. How do you get the flakes evenly on the sides of the cakes? I have tried several methods on other cakes, none of which are great. The decorations all clump at the bottom of the cake or are not evenly distributed on the sides.
Olivia says
Hi Molly! Most of my cakes are on cake boards, so what I do is place the cake on top of an upside down bowl or mug — something with a flat bottom — so that the sides of the cake are exposed. Then I grab a handful of sprinkles and press them into the sides, working from the bottom to the top, usually. I hope that makes sense!
Lulu says
Love your recipes
Olivia says
Thank you Lulu!
Kim says
How do I get the recipe for this cake? I subscribed to the list but can’t access it.
Olivia says
Hi Kim! You can find the recipe here: http://thecakeblog.com/2017/02/chocolate-truffle-cake.html
Helen Nugent says
This cake was a huge hit at our Easter dinner. The chocolate cake was unbelievably moist and the ganache was outstanding. It received rave reviews and ended up looking (almost) exactly like your beautiful pictures (That rarely seems to happen to me). After reading your tutorial on flat topped cakes, I purchased baking strips to keep the cakes from doming. They really work! Instead of applying the chocolate flakes by hand (I knew I wouldn’t have the patience for that), I let the frosted cake set in the fridge for about 30 minutes and then placed a 6″ cake board on the top and bottom of the cake and rolled it in chocolate flakes on a cookie sheet. I applied the flakes to the top of the cake by hand. My husband left the house while I did this as he said he didn’t want to be around if it all went wrong (How’s that for a confidence booster? LOL!). Thankfully, it was really easy to do and worked perfectly. BTW, the chocolate flakes (so much tastier than artificial sprinkles) are available online through McCall’s Baking Supplies (They were a crazy price on Amazon’s Canadian site). Thanks, Olivia, for another great recipe!
Olivia says
Hi Helen! I’m so glad you liked this recipe 🙂 I’ve actually been meaning to try that trick with rolling the cake in the sprinkles, but have been too chicken for fears I’d totally mess it up. Maybe I’ll give it a go next time 🙂 Lol @ your husband leaving the room…mine has done the same on multiple occasions!! Totally don’t blame them, haha. And good tip about the chocolate flakes (I love them too), I will check out McCall’s 🙂
Afreen says
Hi olivia.. ccan I use unsweetened cocoa powder instead of dtlutch proceesed? How wil it affect my cake?
Plz help
Olivia says
Hi Afreen! You can use unsweetened if it’s all you have. It will affect the flavour and color, but only slightly. It should still work just fine!
Afreen says
Thanks!!
Mrs Major Hoff says
Made this cake for my husband’s birthday and it was a HUGE hit. The cake was so incredibly moist and not too dense. It will be my go-to chocolate cake from now on! Loved the truffle frosting. It really added that truffle flavor! Thanks so much!
Olivia says
So happy to hear this! I love this cake and the combo with the frosting. Glad it was a hit!! 😀
Rukhsana says
Ever since I saw this recipe I have been dying to try it and I got the perfect chance to make it for a friends birthday yesterday .. the cake turned out a bit crumbly but the ganache was HEAVENLY ! It’s probably the BEST cake I have made and I am still getting compliments 24 hours later – there were no leftovers 😉 So THANK YOU for sharing this amazingly easy and delicious recipe !
Olivia says
Hi Rukhsana! I’m so happy to hear that you like it and that it was a hit! Thank you for your comment 🙂
Rukhsana says
Hi Olivia making this cake for probably the 50th time it’s my absolute favourite 🥰 just realised I have run out of cream for the frosting can I use dairy free cream instead ?
Olivia says
Hi Rukhsana! I haven’t tried that myself but I think it should work just fine 🙂
Olga says
Really amazing Olivia, I am really in love with that cut…. I NEED to make this.
Kisses
Olivia says
Thank you Olga! I hope you try this one 🙂 xoxo
Meg | Meg is Well says
This looks seriously amazing! Every time I see it I just stare and drool! I love those chocolate flakes too.
Olivia says
Thanks Meg!! I’m really happy with how this one turned out and the chocolate flakes are my FAVE.