Chocolate Truffle Cake

Chocolate Truffle Cake is an easy and delicious rich cake. With a creamy cheesecake like consistency and delicious amounts of chocolate this is your new favorite dessert!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 373kcal

Author Lisa

Ingredients

Chocolate Truffle Cake

1 ¼ cup semisweet chocolate chips
1 cup butter 2 sticks
4 large eggs
½ cup sugar
½ cup heavy cream
1 ½ teaspoon vanilla
Pinch of salt

Truffle Frosting

⅔ cup heavy cream
8 oz semisweet chocolate broken into pieces or 1 ¼ cups semisweet chocolate chips
1 tbs butter
Pinch of salt
1 teaspoon vanilla

Instructions

Truffle Cake

Preheat oven to 350°F and lightly grease a 9-inch springform pan. Move one of the oven racks to the center of the oven.
In a small saucepan melt chocolate and butter together over medium low heat, stirring until fully combined- then set aside to cool slightly* (1 ¼ cup semisweet chocolate chips, 1 cup butter)
In a different bowl whisk together sugar, heavy cream, vanilla, salt, and eggs (½ cup sugar, ½ cup heavy cream, 1 ½ teaspoon vanilla, pinch of salt, 4 large eggs)
Once the melted chocolate/butter has cooled to being warm, mix into the sugar cream mixture.
Pour the mixture into the prepared spring form pan and bake for 15 minutes at 350°F then lower the oven temperature to 250°F and bake for an additional 30 minutes.
When done baking the truffle cake will be slightly domed and come up to about half the heigh of the springform pan. It will be slightly jiggly. The very center of the cake will not have a dip (that indicated it’s not done baking). Once done baking turn the oven off with the door cracked, leave the cake in the oven allow it to come to room temperature with the oven. This prevents the top from cracking.
Once at room temp the cake will have deflated by half (it’s fine I promise!), refrigerate the cake and make the truffle frosting.

Truffle Frosting

In a medium saucepan bring heavy cream to a simmer. (⅔ cup heavy cream)
Then stir in the chocolate, butter, and salt. Stir over medium heat until melted and smooth. ( 8 oz semisweet chocolate, 1 tbs butter, pinch of salt)
Remove from heat and stir in vanilla. Then pour into a small bowl. (1 teaspoon vanilla)
Allow the truffle frosting to cool for 10-20 minutes to thicken, then pour over the truffle cake. For decorating tips see notes below. *
Refrigerate cake until frosting has set completely.
This cake is best served at room temperature. Not only are the flavors so much more amazing but it’s much easier to cut. 30-45 minutes before serving remove from the refrigerator and allow to come to room temperature. Then serve and enjoy!

Video

Notes

Tips and Tricks

*I used semi sweet baking chocolate for the truffles but you can use chocolate chips instead
* You want the butter and chocolate mixture to cool slightly so it doesn’t cook the eggs when you mix those in.
*If your mixture ends up having little white stringy bits that’s because the eggs cooked a little. Simply run your chocolate filling through a fine mesh strainer to remove them.
*How to decorate: Allow the truffle frosting to set up partially and sprinkle on any chocolate pieces or sprinkles. Alternatively, you can allow the frosting to set up entirely and then pipe on a little melted chocolate chips (this is what I did), and then sprinkle with your decorations. If you are going to drizzle pretty white or dark chocolate lines using candy melts over the cake, I recommend allowing the frosting to harden completely.
*Refrigerate any leftover cake and I recommended eating within 5 days.

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