Luxurious Chocolate Truffle Cake

I’ll be honest—I used to think chocolate truffle cake was something you could only get at fancy bakeries. The kind of dessert that required pastry school training and equipment I didn’t own. Then I realized it’s basically just a good chocolate cake with a rich ganache, and suddenly it didn’t seem so scary anymore.

The secret is that you don’t need any special skills or tools. You mix up a straightforward chocolate cake (nothing complicated here), let it cool, then cover it with a chocolate cream that sounds fancy but comes together in about five minutes. That’s it. The hardest part is waiting for everything to set before you dig in, which I’ll admit is where I struggle most.

What Kind of Chocolate Should I Use?

For this truffle cake, you’ll be working with two different types of chocolate, and choosing the right ones matters. The recipe calls for dark chocolate with 55-60% cocoa solids for the truffle filling – this percentage gives you a nice balance of chocolate flavor without being too bitter or too sweet. For the ganache topping, you’ll want semisweet dark chocolate, which typically falls in a similar range but can be slightly sweeter. If you’re at the store and feeling overwhelmed by choices, look for quality baking chocolate bars in the baking aisle rather than candy bars, as they’re formulated to melt smoothly and blend well with cream. And here’s a tip: avoid chocolate chips for this recipe since they contain stabilizers that prevent them from melting as smoothly as bar chocolate.

Options for Substitutions

While this cake is pretty specific in its ingredients, there are a few swaps you can make if needed:

• Sour cream: If you’re out of sour cream, plain Greek yogurt works great as a substitute. Use the same amount and you’ll still get that moist, tender crumb.
• Sunflower oil: Any neutral oil will work here – try vegetable oil, canola oil, or even melted coconut oil if you don’t mind a hint of coconut flavor.
• Corn syrup: Honey is listed as an alternative and works perfectly. You can also use golden syrup or agave nectar in the same amount.
• Dark chocolate: The recipe calls for specific cocoa percentages, but you can adjust based on your taste. Just keep in mind that higher percentages will give you a more intense, less sweet result.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different.
• Heavy whipping cream: This is pretty essential for the truffle texture and ganache, so I’d recommend not substituting it. Lower fat creams won’t set properly and will affect the final result.

Watch Out for These Mistakes While Baking

The biggest mistake when making chocolate truffle cake is adding cold sour cream or eggs to your batter, which can cause the mixture to seize up and create lumps – always bring these ingredients to room temperature about 30 minutes before you start baking. Another common error is over-mixing the batter once you add the flour, which develops too much gluten and results in a tough, dense cake instead of a tender crumb, so mix just until the ingredients are combined. When making the ganache, pouring cold cream over the chocolate won’t melt it properly and can leave you with a grainy texture, so make sure your cream is hot (but not boiling) and let it sit on the chocolate for a minute before stirring. Finally, resist the urge to frost your cake while it’s still warm – the ganache will slide right off and create a mess, so let your cake layers cool completely and chill them for 20-30 minutes in the fridge before assembling.

What to Serve With Chocolate Truffle Cake?

This rich chocolate cake is pretty decadent on its own, so I like to keep the sides simple and let the cake be the star. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is perfect for cutting through all that chocolatey richness. Fresh berries like raspberries or strawberries add a nice tart contrast and make the plate look prettier without much effort. If you’re serving this for a special occasion, a cup of strong coffee or espresso on the side is always a good idea since it really brings out the deep chocolate flavors.

Storage Instructions

Store: This chocolate truffle cake keeps really well in the fridge for up to 5 days. Just cover it loosely with plastic wrap or keep it in a cake container to prevent it from drying out. The ganache actually gets even better after a day or two as the flavors meld together.

Freeze: You can freeze this cake for up to 3 months if you want to make it ahead for a special occasion. Wrap it tightly in plastic wrap, then in foil, and thaw it overnight in the fridge before serving. The texture stays pretty close to fresh!

Serve: Take the cake out of the fridge about 30 minutes before serving so it can come to room temperature. This brings out all those rich chocolate flavors and makes the ganache perfectly smooth and creamy instead of too firm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 34-40 g
• Fat: 220-250 g
• Carbohydrates: 340-370 g

Ingredients

For the cake:

• 3/4 cup sugar
• 1/3 cup sunflower oil
• 2 large eggs (room temperature for better mixing)
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/3 cup cocoa powder (unsweetened, for rich chocolate flavor)
• 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

For the truffle filling:

• 7 oz dark chocolate (chopped into small pieces for even melting)
• 1 cup heavy whipping cream (for whipping, cold)
• 1/2 cup heavy whipping cream
• 1 tbsp cocoa powder (for dusting)
• 1 tbsp corn syrup

For the glaze:

• 4 oz semisweet dark chocolate (chopped)
• 1 tsp corn syrup (helps create glossy finish)
• 1 tbsp heavy whipping cream
• 1/3 cup heavy whipping cream

Step 1: Prepare the Pan and Mix Dry Ingredients

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup sugar
• 1/4 tsp salt

Preheat your oven to 350°F and line your cake pan with parchment paper.

While the oven heats, combine the flour, unsweetened cocoa powder, baking powder, baking soda, 3/4 cup sugar, and salt in a large mixing bowl.

Whisk these together thoroughly to distribute the leavening agents and cocoa evenly—this ensures your cake will rise uniformly and have consistent chocolate flavor throughout.

Step 2: Create the Cake Batter

• dry ingredient mixture from Step 1
• 2 large eggs
• 1/3 cup sunflower oil
• 1/3 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 cup hot water

Add the room-temperature eggs, sunflower oil, sour cream, and vanilla extract to the dry mixture from Step 1.

Stir until the ingredients are just combined and smooth.

Then gradually pour in the 1/2 cup hot water while stirring—the hot water will thin the batter and help it bake evenly, creating a moist, tender crumb.

The batter should be thin and pourable at this point, which is exactly what you want.

Step 3: Bake the Cake

• cake batter from Step 2

Pour the batter from Step 2 into your prepared pan and bake for 20-25 minutes, until a skewer inserted in the center comes out clean or with just a few moist crumbs.

Allow the cake to cool completely in the pan—this is important because it’s still delicate when warm and needs structure before you level it.

Once cooled, gently remove the cake from the pan, level off the top with a serrated knife if needed, and place it back in the pan for the next steps.

Step 4: Prepare the Truffle Filling

• 7 oz dark chocolate
• 1 cup heavy whipping cream
• 1 tbsp corn syrup

Place the 7 oz of chopped dark chocolate in a heat-safe bowl.

Heat 1 cup of heavy whipping cream with 1 tbsp corn syrup in a saucepan until it reaches a bare simmer.

Pour this hot cream mixture over the chocolate and let it sit undisturbed for 2 minutes—the residual heat will melt the chocolate gently and evenly.

Stir until completely smooth and glossy, then set aside to cool until it reaches a spreadable consistency, about 10-15 minutes.

I find that letting the ganache cool slightly before adding the whipped cream prevents the cream from deflating, keeping your filling light and airy.

Step 5: Fold in Whipped Cream and Assemble Cake

• 1/3 cup heavy whipping cream
• 2 tbsp sugar
• ganache from Step 4
• cooled cake from Step 3

While the chocolate ganache cools, whip the 1/3 cup heavy whipping cream with 2 tbsp sugar until soft peaks form.

Gently fold one-third of this whipped cream into the cooled ganache from Step 4 to lighten it, then carefully fold in the remaining whipped cream until just combined—be gentle to maintain the airy texture.

Spoon this truffle mixture evenly over the cooled cake in the pan, smooth the top with an offset spatula, and refrigerate for 2 hours until the filling is completely set.

Step 6: Make and Apply the Chocolate Glaze

• 4 oz semisweet dark chocolate
• 1/2 cup heavy whipping cream
• 1 tsp corn syrup
• chilled cake from Step 5

Place the 4 oz of chopped semisweet dark chocolate in a bowl.

Heat the 1/2 cup heavy whipping cream with 1 tsp corn syrup until it simmers, then pour it over the chocolate.

Stir until completely smooth and glossy, then let it cool for 15 minutes—this cooling period is crucial because if the glaze is too hot, it will sink into the truffle layer instead of setting on top.

Once properly cooled, pour the glaze over the chilled cake and spread it gently and evenly.

I like to let the glaze find its own level slightly before smoothing it completely, which gives it a more elegant, natural finish.

Step 7: Final Chill and Finish

• 1 tbsp cocoa powder

Return the cake to the refrigerator until the glaze is completely set, about 1-2 hours.

Just before serving, lightly dust the top with cocoa powder for a classic truffle cake presentation.

Run a warm knife around the edges before slicing to ensure clean cuts—the residual heat from the knife will help the slices release smoothly from the pan.

Luxurious Chocolate Truffle Cake

Delicious Luxurious Chocolate Truffle Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings 8 slices

Calories 3550 kcal

Ingredients

  

For the cake:

• 3/4 cup sugar
• 1/3 cup sunflower oil
• 2 large eggs (room temperature for better mixing)
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/3 cup cocoa powder (unsweetened, for rich chocolate flavor)
• 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

For the truffle filling:

• 7 oz dark chocolate (chopped into small pieces for even melting)
• 1 cup heavy whipping cream (for whipping, cold)
• 1/2 cup heavy whipping cream
• 1 tbsp cocoa powder (for dusting)
• 1 tbsp corn syrup

For the glaze:

• 4 oz semisweet dark chocolate (chopped)
• 1 tsp corn syrup (helps create glossy finish)
• 1 tbsp heavy whipping cream
• 1/3 cup heavy whipping cream

Instructions

 

• Preheat your oven to 350°F and line your cake pan with parchment paper. While the oven heats, combine the flour, unsweetened cocoa powder, baking powder, baking soda, 3/4 cup sugar, and salt in a large mixing bowl. Whisk these together thoroughly to distribute the leavening agents and cocoa evenly—this ensures your cake will rise uniformly and have consistent chocolate flavor throughout.
• Add the room-temperature eggs, sunflower oil, sour cream, and vanilla extract to the dry mixture from Step 1. Stir until the ingredients are just combined and smooth. Then gradually pour in the 1/2 cup hot water while stirring—the hot water will thin the batter and help it bake evenly, creating a moist, tender crumb. The batter should be thin and pourable at this point, which is exactly what you want.
• Pour the batter from Step 2 into your prepared pan and bake for 20-25 minutes, until a skewer inserted in the center comes out clean or with just a few moist crumbs. Allow the cake to cool completely in the pan—this is important because it's still delicate when warm and needs structure before you level it. Once cooled, gently remove the cake from the pan, level off the top with a serrated knife if needed, and place it back in the pan for the next steps.
• Place the 7 oz of chopped dark chocolate in a heat-safe bowl. Heat 1 cup of heavy whipping cream with 1 tbsp corn syrup in a saucepan until it reaches a bare simmer. Pour this hot cream mixture over the chocolate and let it sit undisturbed for 2 minutes—the residual heat will melt the chocolate gently and evenly. Stir until completely smooth and glossy, then set aside to cool until it reaches a spreadable consistency, about 10-15 minutes. I find that letting the ganache cool slightly before adding the whipped cream prevents the cream from deflating, keeping your filling light and airy.
• While the chocolate ganache cools, whip the 1/3 cup heavy whipping cream with 2 tbsp sugar until soft peaks form. Gently fold one-third of this whipped cream into the cooled ganache from Step 4 to lighten it, then carefully fold in the remaining whipped cream until just combined—be gentle to maintain the airy texture. Spoon this truffle mixture evenly over the cooled cake in the pan, smooth the top with an offset spatula, and refrigerate for 2 hours until the filling is completely set.
• Place the 4 oz of chopped semisweet dark chocolate in a bowl. Heat the 1/2 cup heavy whipping cream with 1 tsp corn syrup until it simmers, then pour it over the chocolate. Stir until completely smooth and glossy, then let it cool for 15 minutes—this cooling period is crucial because if the glaze is too hot, it will sink into the truffle layer instead of setting on top. Once properly cooled, pour the glaze over the chilled cake and spread it gently and evenly. I like to let the glaze find its own level slightly before smoothing it completely, which gives it a more elegant, natural finish.
• Return the cake to the refrigerator until the glaze is completely set, about 1-2 hours. Just before serving, lightly dust the top with cocoa powder for a classic truffle cake presentation. Run a warm knife around the edges before slicing to ensure clean cuts—the residual heat from the knife will help the slices release smoothly from the pan.