If you're looking to impress at your next gathering or simply want to indulge in a decadent dessert, this Chocolate Truffle Cake is your go-to. Rich, moist, and topped with a silky truffle frosting, it's the perfect treat for any chocolate lover.
The heart of this cake is the combination of all-purpose flour and unsweetened cocoa powder that gives it structure and a rich chocolate taste. Granulated sugar sweetens it up just right, while baking powder and baking soda ensure a perfect rise. Salt balances the sweetness, making the flavors pop. Eggs provide moisture and bind the ingredients together. Whole milk keeps the cake tender and moist. Vegetable oil adds richness without overpowering the chocolate. A splash of vanilla extract enhances the chocolate flavor. Finally, boiling water is the secret to a thin batter that bakes into an incredibly moist cake. The truffle frosting is made with heavy cream for richness, bittersweet chocolate for that deep, indulgent flavor, and unsalted butter for a smooth finish.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of elegance, garnish with fresh berries or a sprinkle of powdered sugar. It's also delightful with a glass of red wine that complements the rich chocolate flavors.
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. This ensures your cake won't stick when you try to remove it later. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until they're well combined. This step is crucial for even distribution of the leavening agents.
Next, add the eggs, milk, oil, and vanilla extract to the dry ingredients, and beat on medium speed for about 2 minutes. You want the mixture smooth but don't overmix it. Stir in the boiling water carefully; the batter will be thin, which is exactly what you want for a moist cake.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
While the cakes are cooling, make the frosting. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate and butter. Let this sit for 5 minutes to melt, then stir until the mixture is smooth. Allow it to cool until it's thick enough to spread.
To assemble, level the cooled cakes if necessary. Spread the truffle frosting between the layers and over the top and sides of the cake. Pop the cake in the fridge for at least an hour before serving for the best texture and flavor.
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