Homemade Chocolate Truffle Cake Recipe (2024)

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Chocolate cake

• 4 oz dark chocolate
• 1/4 cup unsweetened cocoa powder
• 2 tsp espresso powder optional
• 1/2 cup boiling water
• 2 cups flour
• 3/4 tsp baking soda
• 1 1/2 sticks 12 tbsp butter, at room temperature
• 1 2/3 cup sugar
• 1/2 tsp salt
• 4 eggs
• 3/4 cup sour cream

Chocolate cream

• 10 oz dark chocolate
• 4 cups heavy cream

Chocolate Truffles:

• 10 oz dark chocolate
• 2/3 cup heavy cream

Chocolate crumbs:

• 4 oz dark chocolate

Prepare the mixture for chocolate cream

• Break the 10 oz of chocolate into pieces. Put the chocolate and 4 cups of heavy cream in the pot. Heat until the cream starts to simmer. Don't let it boil - take it off the heat. Stir the chocolate so the cream and chocolate are blended together. Let cool, then put in the refrigerator for at least 2 hours.

Prepare the mixture for the chocolate truffles

• Break the 10 oz of chocolate into pieces. Put the chocolate and 2/3 cup of the heavy cream in a saucepan. Heat until the cream starts to simmer. Take it off the heat before it starts to boil. Stir it really well so the chocolate and cream are blended together. Let cool, then put in a freezer for at least 2 hours.

Bake the cake

• Preheat the oven to 350F.

• Break the chocolate into small pieces and put in a bowl. Add cocoa and espresso powder to the chocolate. Pour boiling water over cocoa and chocolate. Let stand for 2 minutes, then mix until the chocolate melts and everything is combined.

• In a large bowl, mix the butter and sugar together. Add eggs and mix. Add the chocolate and cocoa mixture and mix. Add flour, baking soda, salt and sour cream, then mix until everything is combined and smooth.

• Spray 2 non-stick 9-inch round pans with non-stick spray. Pour the batter into 2 pans. Bake for 30 minutes.

• Remove from oven and let cool for 15 minutes. Invert the cakes out of the pans. Slice each cake into 2 layers.

• You should now have 4 layers to make one tall cake - the layers will go on top of each other with chocolate cream in between layers.

Whip the chocolate cream

• Take the chocolate cream mixture out of the refrigerator, and pour it in a large bowl. Whip with a mixer on a highest speed for 5 minutes, or until it's thick and has a consistency of a whipped cream.

Assemble the cake

• Divide the chocolate cream into 5 parts: 1 part for each of the 4 layers, and the 5th part for the sides of the cake.

• Put the first layer of the cake on a plate that you'll use for serving the cake. Spread 1 part of the cream on this layer. Put the second layer on top. Spread another 1 part of the cream. Repeat for the 3rd and 4th layer. Smear the remaining 1 part of the cream on the sides of the cake, using your hand.

Make the chocolate crumbs and put on the cake

• Put 4 oz chocolate into the food processor, and process until it turns into chocolate crumbs. Sprinkle the chocolate crumbs on top and sides of the cake

Make the chocolate truffles and put on the cake

• Take the truffle mixture that you made the day before out of the freezer. With the spoon, take out pieces of the mixture. Roll them in your hands and make into balls.

• Put the truffles on top of the cake.

• Store the chocolate truffle cake in the refrigerator until ready to serve.