Lila ThompOkay, settle in. We need to talk about this chocolate truffle cake. It’s not just a cake, it’s… well, it’s *the* cake. You know how some recipes just feel like coming home? This is one of those for me. I first stumbled upon a version of this years ago, trying to impress someone (it worked!), and I’ve tinkered with it ever since. It’s become my go to for pretty much any occasion that calls for something a bit fancy but without all the faffing about.
Why I Keep Making This Beauty
Honestly? Because it’s ridiculously good and deceptively easy. I make this when I need a surefire crowd-pleaser, or when I’m feeling a bit down and need a chocolate hug in cake form (therapy, but cheaper?). My family goes absolutely nuts for the fudgy texture – it’s like biting into a giant, moist truffle. Plus, there’s no complicated frosting business; the ganache is the star, and it sets up beautifully shiny and smooth.
Also, confession: I am *not* a patient baker. I hate waiting for things to cool or rise perfectly. This cake is pretty forgiving on that front, which is a major win in my book!
What You’ll Need (The Good Stuff)
Here’s the line-up. Don’t stress too much about exact brands, use what you have or what you like!
- For the Cake:
- 200g unsalted butter, softened (leave it out for a bit!)
- 200g good quality dark chocolate (at least 70% cocoa is my sweet spot, but whatever you fancy)
- 4 large eggs
- 200g caster sugar (you could use granulated, but caster dissolves a bit better)
- 100g plain flour (all purpose, same difference!)
- 50g unsweetened cocoa powder
- 1 tsp baking powder
- A pinch of salt
- For the Ganache Topping:
- 200g dark chocolate (again, good quality is worth it!)
- 200ml double cream (heavy cream form across the pond)
- Optional: A little splash of vanilla extract or a shot of espresso for extra depth. My grandmother always insisted on a tiny bit of coffee, said it brings out the chocolate flavour!
Let’s Get Baking! (The Fun Part)
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin. I sometimes use baking spray when I’m in a hurry, works fine.
- Melt the butter and 200g of the dark chocolate together. You can do this gently in a saucepan over low heat or in a bowl over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl!). Stir until it’s lovely and smooth. Let it cool slightly.
- In a large bowl, whisk the eggs and sugar together until they’re pale and fluffy. This is where I usually sneak a taste of the sugar. Don’t judge.
- Pour the slightly cooled chocolate mixture into the egg mixture and fold it in gently. Don’t beat it like crazy, just mix until combined.
- Sift the flour, cocoa powder, baking powder, and salt into the bowl. Folding is the key here! You want to keep that lovely airy texture from the eggs. Mix until you don’t see any dry bits. Don’t worry if it looks a bit dense – it always does at this stage!
- Pour the batter into your prepared tin. Smooth the top a little.
- Bake for 25-30 minutes. It should be set around the edges but still a little bit soft in the middle. A skewer inserted into the centre *might* come out with a few moist crumbs, that’s okay! You don’t want it bone dry.
- Let it cool in the tin for about 10 minutes before carefully turning it out onto a wire rack to cool completely. This is the hardest part for me; the smell is divine and you just want to dive in!
- While the cake cools, make the ganache. Chop the remaining 200g chocolate and put it in a heatproof bowl. Gently heat the double cream in a small saucepan until it’s just about to boil – look for little bubbles around the edge. Pour the hot cream over the chopped chocolate. Let it sit for a minute or two (this is important!), then stir gently until it’s smooth and glossy. Add vanilla/espresso if you like.
- Once the cake is completely cool (seriously, wait!), pour the ganache over the top. Let it drip down the sides. You can spread it around with a knife or spatula if you want a neater look, or just let it do its thing. I tend to just pour and let gravity work its magic.
- Let the ganache set. You can pop it in the fridge for about 30 minutes to speed this up, but room temp works too, just takes longer.
Things I’ve Learned (Notes from the Trenches)
- Using good quality chocolate *really* makes a difference in both the cake and the ganache. Trust me on this.
- Don’t overmix the batter after adding the dry ingredients. This can make the cake tough. Gentle folding is your friend.
- Make sure the cake is totally cool before adding the ganache, otherwise it will just melt and slide off in a sad mess. Been there.
- The ganache might look too thin at first, but it thickens as it cools. If it seems *too* thin, add a tiny bit more chopped chocolate and let it sit for a minute before stirring again.
Mix it Up! (Tried & Tested… Mostly)
You can play around a bit! I’ve added orange zest to the cake batter before for a Jaffa cake vibe (delicious!). A little chilli powder is surprisingly good in the ganache if you’re feeling adventurous. I once tried adding chopped nuts *into* the cake batter, but they all sunk to the bottom, so maybe stick to sprinkling them on top if that’s your jam.
Handy Tools (Don’t Fret if You Don’t Have Everything)
- 20cm (8-inch) round cake tin
- Large mixing bowls
- Saucepan or a bowl for melting chocolate
- Whisk
- Sieve
- Spatula or wooden spoon
- Wire cooling rack
Honestly, you can get by without a fancy whisk if you have a good old fork and some elbow grease, it just takes a bit longer to get the eggs fluffy.
Keeping it Fresh (Spoiler: It Won’t Last Long)
Store the cake in an airtight container at room temperature. It should keep for 3-4 days, though honestly, in my house it never lasts more than a day! You could probably freeze individual slices too, wrapped well, but I’ve never had enough leftover to test this theory.
Serving it Up
This chocolate truffle cake is so rich, it honestly doesn’t need much. A dusting of cocoa powder looks nice. A dollop of whipped cream or a scoop of vanilla ice cream is pure heaven alongside it. My dad always liked it with a cup of strong black coffee. However you slice it, it’s a winner.
Learned the Hard Way (Pro Tips for You!)
- Don’t overheat the chocolate when melting it; it can seize up. Low and slow is the way to go.
- I once tried rushing the cooling step before adding the ganache and regretted it because the ganache just melted right off. Patience, my friend, is a virtue here.
- Make sure your ingredients are at room temperature (especially the butter and eggs). It helps everything mix together smoothly.
Got Questions? (You Might!)
Q: Can I use milk chocolate?
A: You could, but the cake won’t be as intensely chocolatey, and the ganache might be *very* sweet and not set up as firmly. I’d stick to dark for the best results, maybe a mix if you find dark too bitter.
Q: My ganache looks lumpy! Help!
A: Ah, classic ganache wobble! Sometimes it’s just not stirred enough after melting the chocolate. Try putting the bowl back over very gently simmering water (or microwave in short bursts) and stir *really* gently until it smooths out. Don’t whip air into it!
Q: Can I make this ahead of time?
A: Absolutely! The cake itself can be baked a day in advance and stored, then just make the ganache and assemble on the day. Actually, I find it works better if the cake sits overnight, the flavors deepen I think.
For more baking wisdom (and general kitchen chat) I often poke around sites like BBC Good Food or King Arthur Baking; they’ve saved my bacon more times than I can count!
Anyway, give this chocolate truffle cake a whirl. I promise you won’t regret it. Happy baking!
Lila Thomp
