Dutch Truffle Cake (Chocolate Truffle Cake)
Dutch Truffle Cake aka chocolate truffle cake is a chocolate layer cake recipe with soft, moist chocolate cake, filled with smooth, fluffy whipped chocolate ganache and frosted with rich, silky smooth chocolate ganache. This cake is the epitome of every celebration. It's an absolute classic! A simple yet an elegant cake for any special occasion, birthdays and house party. This Chocolate Truffle Cake will satisfy any chocolate lovers craving.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- weighing scale
- Electric hand beater
- wired hand whisk
- rotating cake stand
- piping bag
- noor N1 large nozzle
- palette knife
Ingredients
- 1 cup all purpose flour (128 grams)
- ¼ cup cocoa powder dutch processed ( used Ossoro brand) (30 grams)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup sugar or brown sugar (100 grams)
- ¼ cup oil (60 ml)
- ¼ teaspoon Ossoro's chocolate truffle essence (or 1 teaspoon vanilla essence)
- ⅔ cup milk (160 ml)
- Chocolate ganache (recipe link in notes *1)
- sprinkles and cake topper as required
Instructions
Make The Chocolate Ganache:
- Start by making the chocolate ganache. Get the recipe here.
- Divide the ganache into 2 parts. Keep one part of ganache at room temperature and one part refrigerate for atleast 30 minutes.
Prepare The Oven And Cake Pan:
- Preheat oven @180° C for 10 minutes with both filaments on.
- Line a baking pan with parchment paper or simply grease the pan with oil or butter.
Make The Chocolate Cake (Cake Base):
- In a mixing bowl bowl place a sift and add in the flour, cocoa powder, baking powder and salt. Sieve them and mix to combine.
- In an mixing bowl break the eggs. Whisk for a minute.
- Add in the sugar, oil, essence, milk and mix well to combine.
- Add in the dry ingredients into the wet ingredients. Fold gently and make smooth batter.
- Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trap inside.
- Bake the cake at a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let it stand for 5-10 minutes.
- Demould the cake and allow to cool down completely. Please note the cake needs to be cool down completely before frosting the cake.
Whip The Chocolate Ganache:
- Take the refrigerated ganache. Using an electric hand beater whip the chilled ganache for 2-3 minutes over medium speed. It will lighten up, become double in size and fluffy.
Assemble The Cake:
- Take the cake and cut it into three layers.
- Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup.
- Top some whipped chocolate ganache. Spread evenly using a palette knife.
- Repeat the same with the remaining layers of cake.
- Crumb coat the cake well. Reserve some whipped ganache for the top decoration. Refrigerate the cake for atleast 10 minutes.
Frost The Cake:
- Take the other part of the ganache. Take out the cake from the refrigerator.
- Frost the cake and cover smooth the sides and top using cake scraper or palette knife. Reserve a small amount of chocolate frosting for the glaze and drip effect.
- Use a zig zag cake scraper to make a design on the sides of the cake.
- To smooth the frosting, dip the palette knife in hot water and smooth the frosting.
- Heat the remaining chocolate ganache to loosen the ganache and make pouring consistency. You can microwave for few seconds or use double boiler method. You can add 1-2 tablespoons milk if you ganache is thick.
- Now pour the ganache over the frosted cake. Using a palette knife spread the ganache all over the cake and let it drip down along the sides.
Decorate The Cake:
- Take a piping bag and insert a nozzle. I used large size star nozzle.
- Scoop the remaining whipped ganache in the piping bag. Cut the tip of the piping bag.
- Pipe dollops of simple swirls around the edges of the cake and make small star borders at the bottom of the cake.
- Decorate with sprinkles and cake toppers of your choice.
- That's it! Your decadent and beautiful Dutch truffle cake is ready.
Video
Notes
- Get the chocolate ganache recipe HERE
- Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking any cake and in baking.
- All ingredients should be at room temperature for the cake.
- You can use 50:50 ratio of whole wheat and all purpose flour.
- You can use brown sugar instead of regular sugar.
- Oil can be substituted with butter.
- You can use 1 teaspoon vanilla essence instead of Ossoro's chocolate truffle essence.
- If you want to make eggless version use ½ cup curd/yogurt and ½ teaspoon baking soda. Or you can check my eggless chocolate sponge cake recipes.
- The cake should be cooled completely before you start the frosting.
- Always chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
- Do not over-whip the ganache or else it will turn grainy and lumpy.