Chocolate Truffle Cake
Rich, fudgy, and decadent — this Chocolate Truffle Cake delivers that luxurious melt-in-your-mouth texture without needing fancy tools or ingredients. Perfect for celebrations or just when you’re craving true chocolate bliss.
Equipment
- Mixing Bowls
- Whisk
- Saucepan
- Springform Pan
- Parchment Paper
Ingredients
Cake Base
- 200 g dark or semi-sweet chocolate good quality
- 100 g unsalted butter cubed
- 3 large eggs room temperature
- 100 g granulated sugar
- 60 ml heavy cream
- 1 tsp vanilla extract
- 1 tsp espresso powder optional, enhances chocolate flavor
Instructions
- Preheat oven to 160°C (320°F). Line a springform pan with parchment paper.
- Melt the chocolate and butter slowly over a pot of simmering water until smooth.
- Whisk eggs and sugar in a bowl until pale and slightly fluffy.
- Stir the vanilla and espresso powder (if using) into the chocolate mixture.
- Gently fold the melted chocolate mixture into the eggs and sugar, followed by the cream.
- Pour into the prepared pan and bake for about 30–35 minutes, until edges are set but the center still jiggles slightly.
- Cool completely before removing from the pan. Slice and serve with whipped cream, berries, or ice cream.
Notes
For a flavor twist, swirl raspberry jam on top before baking, sprinkle sea salt after baking, or decorate with pistachios and edible flowers for a party presentation.