Get ready all of you chocoholics for a chocolate overload! This is one of my most requested recipes and you will soon find out why. This Chocolate Truffle Cake has a layer of moist chocolate cake topped with easy dark chocolate mousse and all covered in silky chocolate ganache. Every layer is pure bliss and it is a true chocolate experience. There are different textures of chocolate from the silky ganache to the light and airy truffle and then the moist fudgy chocolate cake. This is a very special celebration cake great for so many occasions. The cake is even soft and moist straight from the fridge as it needs to be since this cake should be stored refrigerated. If you love chocolate cake, make sure you check out my Best Moist Chocolate Cake, One Bowl Chocolate Sheet Cake and Ultimate Moist Chocolate Fudge Cake.
WHY THIS RECIPE WORKS
- Easy to make - the cake can be made in one bowl with a whisk, so you don't need a mixer. You can also whip the cream by hand, although I often use my electric hand mixer to do it faster.
- Moist chocolate cake - the cake is SO super moist! It has the softest texture and stays moist for days without drying out, and it is even moist when cold from the fridge.
- Creamy smooth whipped chocolate truffle - the cake is topped with a creamy chocolate truffle mixture that is similar to chocolate mousse, but slightly more dense with more chocolate so it has the buttery texture of a truffle.
- Rich chocolate flavor - you will love the smooth and rich chocolate taste that shines through these layers.
- Chocolate glaze - I top this cake with a shiny and glossy dark chocolate ganache which really makes it look so impressive. You pour the slightly cooled glaze over the chilled cake so it sets quickly.
INGREDIENTS FOR CHOCOLATE TRUFFLE CAKE
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- All purpose flour - you do not need specialty cake flour to make a wonderful chocolate cake. Just be sure to measure your flour correctly. Adding too much flour is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off. This batter is meant to be quite runny so refrain from adding more flour to make it thicker.
- Granulated sugar - simple white sugar will keep this cake moist and tender.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate here. Do not leave it out!
- Cocoa powder - I recommend getting some good quality cocoa powder. It's the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
- Eggs - two whole eggs will set the structure of this cake and help emulsify the batter.
- Sour cream - one of the secrets to this moist chocolate cake is sour cream! It contributes the dairy undertones, rich flavor and body (thanks to its high protein and fat content) that oil-based cakes lack. Full fat sour cream adds richness and dairy notes to this cake in the absence of butter.
- Oil - this is an oil-based cake because oil is liquid at room temperature (it's an unsaturated fat) which means that the cake will still be soft when it's cold.
- Hot water - this recipe is unique in that uses hot water in the batter. The hot liquid dissolves the sugar and activates the leavening agents so that the cake begins to rise and set instantly. It is also the reason why this cake is so moist.
- Dark chocolate - you'll need pure dark chocolate to make the chocolate truffle layer and the chocolate glaze. Anything between 50 and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
- Whipping cream - look for whipping cream or "heavy" cream with 35% milkfat to make the chocolate mousse truffle layer and the chocolate ganache glaze.
HOW TO MAKE CHOCOLATE TRUFFLE CAKE: STEP BY STEP INSTRUCTIONS
This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one! See the full recipe at the bottom of the page for detailed instructions.
- STEP 1). Make the cake base. Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
- STEP 2). Combine wet ingredients. Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well.
- STEP 3). Mix wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
- STEP 4). Mix in hot water. Add the hot water gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- STEP 5). Bake. Pour batter into the prepared pan and bake for 20-25 minutes until the cake springs back when pressed gently and a toothpick inserted into the center comes out clean. Transfer pan to a wire rack and let cool completely.
- STEP 6). Level the cake. Trim the top of the cake to level it out and make it flat with a long sharp serrated knife. Place the cake back into the springform pan.
- STEP 7). Make the truffle topping. Place chopped chocolate in a large bowl. Heat ½ cup of cream with honey in a small saucepan or in the microwave until simmering, then immediately pour it over the chopped chocolate. Cover and let stand for 2 minutes, then whisk until smooth and glossy. Whip the remaining 1 cup of cream with cocoa powder to soft peaks. Fold one-third of this cream into the cooled ganache until evenly combined. Add the remaining cream and fold it in gently until no streaks remain.
- STEP 8). Chill the cake. Spoon the filling over the cooled, leveled cake in the pan and smooth it out. Place it in the fridge for 2 hours to set.
- STEP 9). Make the glaze. Place chopped chocolate in a medium bowl. Heat cream and honey in a small saucepan over medium heat or in the microwave until just simmering, then pour it over the chocolate. Whisk gently until smooth and glossy. Let it cool for about 15 minutes so it isn't steaming and no longer hot, but just slightly warm so it is still fluid. Pour it over the chilled cake and quickly smooth it out or tilt the cake around to help spread out the glaze evenly. Chill until set and then serve chilled or at room temperature for a softer texture.
WHAT IS THE DIFFERENCE BETWEEN DUTCH COCOA POWDER AND NATURAL COCOA POWDER?
- Dutch cocoa powder is cocoa powder that has been treated with an alkalizing agent (a basic ingredient) such as potassium carbonate or sodium carbonate. This treatment, combined with certain parameters of pressure and temperature will increase the pH (decrease the acidity) of the cocoa powder to give it a less sour taste, darken the color and help it become more dispersible in water. My preferences for Dutch cocoa powder ones with a higher fat content and they are this Cacao Barry Extra Brute, Ghirardelli Majestic and Green & Blacks Organic.
- Natural cocoa has not been alkalized and is 100% cocoa powder. It has a lighter color and has a very lovely fruity flavor with some pleasant acidity and slight bitterness that is inherent to the cocoa bean. My preferences for natural cocoa are Ghirardelli 100% Cocoa and Hershey's Unsweetened.
EXPERT BAKING TIPS CHOCOLATE TRUFFLE MOUSSE CAKE
- Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
- Do not reduce the sugar. The right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking. The right amount of sugar keeps the cake tender even when served cold.
- Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer - it should come out clean.
- Stir the ganache gently. Do not whip or beat the cream and chocolate when making the ganache for the truffle layer or it will cause the milkfat and the cocoa butter to separate.
- Whip the cream just to soft peaks. This will create a delicate soft truffle filling. If you over-whip the cream, it may give the mousse a grainy texture.
RECIPE FAQ
Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.
This recipe works with both Dutch process and natural cocoa powder. For a darker color like in this photo, I use high fat Dutch cocoa powder. My preference is this one and this one. Natural cocoa has a wonderful fruity flavor and I like to use it as well. You can use Hershey's natural cocoa or this one that I love.
Sour cream really makes this cake delicious, but if sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche which is a type of fermented dairy product somewhere between yogurt and sour cream.
Yes! You can use hot coffee like my Moist Chocolate Cake recipe. It will just elevate the roasty, caramel-like notes of the chocolate. You can also make instant coffee instead of brewing a fresh pot, and for this I suggest using 1 teaspoon of instant coffee for ½ cup of hot water.
It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid.
I normally scoff at a cake recipe that uses only oil and no butter since butter is superior for its flavor. However, oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.
This cake will bake up with a slight dome. To level it off, gently place your less dominant hand flat over the top of the cake and use a sharp serrated knife with your dominant hand to slice it horizontally from edge to edge to cut off the domed top. This also exposes the open crumb so that the chocolate truffle topping absorbs into the cake a bit.
Yes, you can make this cake in an 8x8-inch round cake pan, 8x8-inch square baking pan or a 9x9-inch square pan. If you use an 8x8-inch round pan the cake and the truffle layers will be taller and the cake will take longer to bake. If you use a 9x9-inch square pan, the cake layer and the truffle layer will be thinner.
If you want an extra thick and tall chocolate mousse layer on the 9-inch round cake, you can double all of the quantities. The only difference is that it will take slightly longer to chill.
I would not recommend freezing this whole cake as the truffle topping will have a very different texture once thawed. However, you can freeze the cooled cake base. Just wrap it well in plastic and then store in a freezer bag in the freezer for up to 3 months.
If your chocolate ganache looks grainy or separates, it is likely one of the following: the cream was too hot when you started stirring, you have over-beaten or over-mixed the ganache when the cream was added, there was not enough cream for the amount of chocolate, or the chocolate had too high cocoa solids. Be sure to let the chocolate and hot cream sit for 2 minutes before stirring as this allows the chocolate to melt gently and evenly to form a smooth emulsion. Do not beat vigorously - just stir from the center until you see it become glossy. Be sure to measure your ingredients accurately and use the chocolate stated in the recipe. If the cocoa solids are too high, then the ratios will be off.
If you love cake, check out these recipes!
Ultimate Moist Chocolate Fudge Cake Lemon Pistachio Cake Sticky Toffee Date Cake Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down CakeFor the love of chocolate
Looking for more decadent chocolate recipes? Try these:
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Video
Chocolate Truffle Cake
Ingredients
Chocolate Cake batter:
- 1 cup (142g) all-purpose flour
- ⅓ cup (28g) cocoa powder (I prefer this Dutch cocoa or this one)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup plus 2 tbsp (175g) granulated sugar
- ¼ teaspoon salt
- ⅓ cup (80ml) sunflower oil
- 2 large eggs well beaten
- ½ teaspoon pure vanilla extract
- ⅓ cup (80ml) full fat sour cream
- ½ cup (120ml) hot water (just off the boil for a few minutes)
Whipped Chocolate Truffle:
- 7 oz (200g) dark chocolate (55-60% cocoa solids), coarsely chopped
- 1 ½ cups (355ml) 35% heavy whipping cream, divided
- 1 tablespoon (15ml) corn syrup or honey
- 1 tablespoon (6g) cocoa powder (I prefer this one)
Chocolate glaze:
- 4 oz (113g) semisweet dark chocolate, finely chopped
- ⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream
- 1 teaspoon (5ml) light corn syrup or honey
Instructions
- Preheat oven to 350°F. Line the base of a 9-inch round springform pan with a round of parchment paper. Lightly grease the sides with butter.
- Make the cake. Sift flour, cocoa powder, baking powder and baking soda into a medium bowl. Add sugar and salt, then whisk to blend evenly. Add oil, beaten eggs, sour cream and vanilla and begin to whisk gently. It will be thick. Add the hot water and whisk until the batter is smooth.
- Pour batter into the prepared pan and smooth it out. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean. The cake will dome and may crack slightly at the top - that's ok. We want it to dome because it gives us more grip when we slice and level off the cake to make a perfectly flat and even layer. Transfer to a wire rack and let cool completely in the pan.
- Once cool, remove the cake from the pan and peel off the parchment. Then trim the top of the cake to level it out and make it flat with a long sharp serrated knife. Place the cake back into the springform pan. Optional: cut a 4-inch wide strip of parchment the length equal to the perimeter of the pan and wrap it around the inside of the pan so it is flush with the sides. It should stand up about an inch above the rim of the pan. This will make it easier to release the sides of the pan once you add the truffle topping.
- NOTE: this part of lining the sides with parchment is optional if you want to go the extra mile to get smooth sides. When I'm being lazy, I entirely skip that part. Instead, I take a small offset spatula or palette knife, run it under boiling water, wipe it dry and gently run it around the edges of the cake to release it, then I smooth out the sides with a hot dry knife.
- Make the truffle layer. Place chopped chocolate in a large bowl. Add ½ cup (118ml) of cream and honey to a 1-quart stainless steel saucepan over medium heat until simmering, then immediately pour it over the chopped chocolate. You can also heat it in the microwave. Cover and let stand for 2 minutes, then whisk with a gently stirring motion until smooth and glossy. If there are still some bits of unmelted chocolate, place it in the microwave on medium power for 20-30 seconds to help melt them. Let cool until no longer warm, but not set.
- Combine the remaining 1 cup (237ml) of cream with cocoa powder in a large bowl and whip to soft peaks using an electric hand mixer or by hand with a whisk. Fold one-third of this cream into the cooled ganache until evenly combined. Add the remaining cream and fold it in gently until no streaks remain.
- Chill the cake. Spoon the truffle filling over the cooled, leveled cake in the pan. Spread it out evenly and use a small offset spatula to smooth out the surface. Place it in the fridge for 2 hours to set.
- Make the glaze. Place chopped chocolate in a medium bowl. Heat cream and honey in a small saucepan over medium heat or in the microwave until just simmering, then pour it over the chocolate. Whisk gently until smooth and glossy. Let it cool for about 15 minutes so it isn't steaming and no longer hot, but just slightly warm so it is still fluid. Pour it over the chilled cake and quickly smooth it out or tilt the cake around to help spread out the glaze evenly. Chill until set and then serve chilled or at room temperature for a softer texture.
- NOTE: when cold, the truffle topping will be firm like whipped chocolate ganache. I like to leave it out at room temperature for 2 hours before serving to soften it, but either way is absolutely delicious. This cake needs to be stored refrigerated.
Katherine
Christina, the sour cream measurements in this recipe is 80mls. Do you mean 80 grams? I was making this recipe with a scale to weigh all the ingredients and that one I had to revert back to cups, which didn't feel so accurate.
Nabila
I made this cake and the chocolate cake base alone blew me away! I've made countless chocolate cakes (the famous Hershey's one, Samin Nosrat's midnight chocolate cake, etc.) and this one is the best I ever made. Using Dutch cocoa really made a difference - the first time I made this cake I used Hershey's natural cocoa and it was delicious, but the second time I used Valrhona Dutch cocoa and it gave an incredible, deep chocolatey flavour to the cake. So moist with the perfect texture and bite. The chocolate truffle and ganache are also delicious! Can't wait to try the other chocolate cake recipes!
christina.marsigliese
Thanks for the feedback Nabila! I'm so glad you enjoyed the cake.
Shayma
What would be the measurements for a 6inch version of this?
christina.marsigliese
Hi Shayma, you could try halving the recipe.
Lisa J
This was such a treat! I love baking my way through your website—so much fun and so many new favorites!
christina.marsigliese
Thanks Lisa! So glad you enjoy my recipes!
Anna
Could I double the recipe and do 4 layers? Cake/truffle/cake/truffle?
christina.marsigliese
Hi Anna, yes that would work!
Sarah
How important is it for the cocoa powder to be Dutch process in the cake batter in this instance, since it has both baking soda/powder plus lactic acid from the sour cream? Asking for chemistry geekery reasons more than anything else.
christina.marsigliese
Great question - it's not! You can use natural cocoa as well. Both will work and the difference will be mostly in the color and flavor.
Sharon
Can this be made into a layered cake? Will the whipped truffle frosting withstand the layers?
christina.marsigliese
Hi Sharon, if you chill the topping between layers, then it will hold up. I wouldn't say it can hold up in a warm climate very well though.
AR
Hi! How many days ahead can I make this cake? I see it has to be in the fridge for at least a couple of hours, but can it stay overnight or 2 nights?
christina.marsigliese
Hi there, you can make it a day ahead and leave it in a cool environment, but any longer then I would keep it in the fridge.
AV
What can i substitute full fat sour cream with. Can i use normal curd / yogurt
Thanks
christina.marsigliese
Hi, you can use full fat Greek yogurt.
Jennifer
This recipe is absolutely delicious. I could eat the whole cake! It’s perfectly balanced and great for small gatherings. My husband even asked me to bake it again, so it’s definitely a hit!
The only minor issue was that the sponge turned out smaller than in the picture. I’m not sure where I went wrong, but overall, it had a patisserie-style finish.
christina.marsigliese
Hi Jennifer, thank you! It could be that your pan is slightly larger than the one I have since different brands have different standards. I'm glad you enjoyed it!
Sydney
Was led here by pinterest. Yours had the most awesome picture (Chocolate Truffle Cake). Thank you in advance if I ever make this recipe.
christina.marsigliese
You're welcome Sydney!
Adelaide Miller
Made this for Valentine's Day and it checked all the boxes - decadent, delicious, and surprisingly easy to make! The directions were super clear, so while this normally might have felt daunting, I followed the directions and ended up with a beautiful cake. I loved the moistness of the bottom cake layer, and then the thick mousse was everything. I sprinkled some flaky salt on top of the ganache layer and that honestly just leveled out the whole dessert and kept it from getting too rich. The hardest part was not eating too much of this... I packaged quite a bit up for my neighbors so they can enjoy it as well!
Claudia
Fabulous flavors and textures; clear instructions—just like all your recipes! Thank you!
Shinojus
Hello Ms. Christina
Can we add dark compound instead of bittersweet chocolate for the recipe. ?
christina.marsigliese
Hi Shinojus, this recipe performs best with pure dark chocolate. I do not recommend using compound chocolate.
Bea
This is absolutely delicious and looks so fancy. It's not difficult at all.
Ellen L Mull
I am so excited to make this today all for myself! Would I double the recipe or multiply by 1.5 for a 9×13 size pan?
christina.marsigliese
Hi Ellen! Yes you could probably do either and it will work in a 9x13 pan. If you double it, it will just be taller.
Aizel
This is the best cake I've ever made. It's so good. 1st bite, I was like, "I made this, right?" I was so amazed. Perfect sweetness and texture. It melts in your mouth. Will make it again for sure! Thank you for this recipe. Your recipe never failed me.
Laura Ng
Made this for a nye treat and it was perfect! 10/10 recommend, directions were easy, and the cake was a hit.
Val B.
This cake was AMAZING! I served it to chocoholics and they swooned over it! I followed the recipe exactly and it came out perfectly, and I had never whipped egg whites before. This will be a favorite for years to come!
Amanda
This cake was a hit at our family christmas dinner, my husband even asked me to make it for his birthday coming up soon (and he's not a sweet tooth). As mentioned make sure you use a good quality dark chocolate.
christina.marsigliese
Thanks so much Amanda. Happy birthday to your husband!
Mo
Hi, if I wanted two layers of the cake to sandwich the mousse, should I bake one taller cake for longer and then split it or two separate layers?
christina.marsigliese
Hi Mo, either way would work. My preference would be to make one cake and split into two layers.
Audrey
This cake is amazing. I’ve made it twice now for 2 different groups/parties and everyone loved it. The contrast of the layers is perfect. It’s also not super complicated or hard to make even if you’re not an avid baker. I was super impressed with it and will definitely keep it in my routine rotation of awesome desserts! I’ve made a lot of recipes from this blog and every one of them is really good. Love your page!
christina.marsigliese
Thank you so much for your review Audrey! I'm glad you love it!