Description
Indulge in this Luxurious Chocolate Truffle Cake, a rich and moist dessert featuring layers of decadent dark chocolate ganache and a tender cocoa-infused cake base. Perfect for chocolate lovers, this elegant treat combines sour cream for moistness and a glossy truffle finish, making it ideal for special occasions or an impressive dessert at home.
Ingredients
Scale
Cake Ingredients
- 3/4 cup sugar
- 1/3 cup sunflower oil
- 2 large eggs (room temperature)
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour (King Arthur brand preferred)
- 1/4 tsp salt
- 1/2 cup hot water
- 1/3 cup sour cream
- 1/4 tsp baking powder
Chocolate Ganache and Truffle Ingredients
- 7 oz dark chocolate (chopped)
- 1 cup heavy whipping cream (cold, for whipping)
- 1/2 cup heavy whipping cream
- 1 tbsp cocoa powder (for dusting)
- 1 tbsp corn syrup
- 4 oz semisweet dark chocolate (chopped)
- 1 tsp corn syrup
- 1 tbsp heavy whipping cream
- 1/3 cup heavy whipping cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pan to ensure the cake does not stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together 3/4 cup sugar, sunflower oil, and 2 eggs until smooth and well combined. Add 1/2 tsp vanilla extract and mix.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Make the Batter: Alternately add dry ingredients and hot water to the wet mixture, beginning and ending with dry ingredients, mixing gently after each addition. Stir in sour cream until fully incorporated for a moist texture.
- Bake the Cake: Pour the batter into the prepared pan and bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Whip the Cream: Using cold heavy whipping cream (1 cup), whip to soft peaks. This will be used for the ganache and topping.
- Prepare the Ganache: Heat 1/2 cup heavy cream with 1 tbsp corn syrup in a saucepan until simmering. Pour it over the chopped 7 oz dark chocolate and let sit for a few minutes, then stir until smooth and glossy. Allow to cool slightly until spreadable.
- Assemble the Cake: Once the cake is cooled, spread a thick layer of ganache over the top and sides of the cake. Refrigerate for 10-15 minutes to set.
- Prepare the Chocolate Glaze: Heat 1/3 cup heavy whipping cream in a small saucepan until hot but not boiling. Pour over chopped 4 oz semisweet dark chocolate with 1 tsp corn syrup. Stir until smooth and glossy.
- Glaze the Cake: Pour the chocolate glaze evenly over the ganache-layered cake, smoothing to cover the surface. Dust lightly with 1 tbsp cocoa powder for a luxurious finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the layers to set. Bring to room temperature before serving for the best texture and flavor.
Notes
- Use room temperature eggs to help the batter mix evenly and create a better texture.
- Make sure heavy cream is cold before whipping for better volume.
- The corn syrup in the ganache and glaze helps to create a glossy, smooth finish.
- You can substitute dark chocolate with high-quality bittersweet chocolate for a different flavor profile.
- Allow the cake to come to room temperature before serving to enhance flavor and texture.
- Store cake covered in the refrigerator for up to 3 days.
