Rich & Moist Chocolate Truffle Cake

Hey, chocolate lovers!

Are you ready for something rich and decadent? I’ve got a treat for you!

Today, I’m sharing my go-to recipe for a chocolate truffle cake.

It’s indulgent, creamy, and absolutely heavenly.

Perfect for celebrations or just because you deserve a sweet treat!

Let’s dive into this chocolate bliss together!

chocolate truffle cake

Suggestions for Ingredient Substitution

Bittersweet chocolate chips can be replaced with dark chocolate bars, chopped into small pieces. This substitution allows for more control over cocoa content and potentially reduces added sugars. For a dairy-free option, use high-quality vegan chocolate chips or bars. Unsalted butter can be substituted with coconut oil for a dairy-free alternative, maintaining the rich texture. Use a 1:1 ratio, but be aware that coconut oil may impart a subtle flavor. For a lower-fat option, consider using mashed avocado, though this may slightly alter the texture and flavor. White sugar can be replaced with coconut sugar or a stevia-erythritol blend for a lower glycemic index. When using coconut sugar, the cake may have a darker color and slight caramel flavor. Adjust quantities as needed, as alternative sweeteners may have different levels of sweetness.

Preparation Time 30-45 minutes
Cooking Time 45-50 minutes
Total Time 3-4 hours
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 4000-4500
  • Protein: 50-60 g
  • Fat: 250-300 g
  • Carbohydrates: 400-450 g

Ingredients

  • 1 pound bittersweet chocolate chips (2 2/3 cups, 454g)
  • 12 tablespoons unsalted butter (170g), or vegan alternative
  • 2/3 cup water (152g)
  • 1 1/3 cups white sugar (266g)
  • 1/2 teaspoon regular salt
  • 7 large eggs
  • 1/4 cup liqueur of your choice (57g), optional

Step 1: Prepare the Ingredients and Pan

Preheat your oven to 350°F.

Begin by boiling a kettle of water, as you’ll need this for a water bath later.

Prepare a 9-inch round cake pan by spraying or buttering it.

Place a parchment circle on the bottom of the pan and grease the parchment.

Chop the chocolate and dice the butter or margarine into 1/4-inch pieces, and place them into a large mixing bowl.

Step 2: Make the Chocolate Mixture

In a saucepan, pour the boiled water and add sugar and salt.

Bring this mixture to a boil, stirring occasionally to ensure that the sugar completely dissolves.

Once boiling, remove it from heat and pour over the chopped chocolate and butter in the mixing bowl.

Stir the mixture until it is smooth, melted, and shiny.

Allow it to cool for about 10 minutes to prevent cooking the eggs in the next step.

Step 3: Incorporate the Eggs

Whisk the eggs with a fork until they are well-blended, ensuring a uniform consistency.

If you’re adding liqueur, stir it into the eggs at this point.

Add the egg mixture to the cooled chocolate and blend well.

There’s no need to beat the mixture—maintaining a dense, moist texture is key.

Pour this final mixture into your prepared cake pan.

Step 4: Bake the Cake

Place the cake pan into a large, deep baking pan already positioned on the oven rack.

Carefully pour the boiling water into the deep pan until it reaches halfway up the side of the cake pan.

Gently slide the rack into the oven, taking care to avoid splashing water into the cake.

Bake for 45 to 50 minutes.

You’ll know it’s done when the center feels set to the touch and the edges start to pull away from the pan.

Carefully remove the cake pan from the water bath.

Step 5: Cool and Unmold the Cake

Let the cake cool at room temperature for about 1 hour, then cover it with plastic wrap and refrigerate for at least 3 hours or overnight.

Once chilled, run a knife or offset spatula around the edge.

To help release the cake, set the pan over a low burner for about 30 seconds.

Place a cutting board covered with parchment over the top, and flip the cake.

Tap the pan sharply to release it.

For serving, place a serving plate on the cake and flip again.

Remove the pan and parchment.

Step 6: Finish and Serve

Refrigerate the cake, uncovered, for 15 minutes to allow the top to firm up before slicing.

To serve, slice the cake into at least 16 pieces, using a sharp knife dipped in hot water and wiped after each cut to prevent sticking.

Dust the cake with cocoa powder and serve with fresh raspberries, if desired.

This cake keeps well in the refrigerator for up to four days.

For extended storage, wrap well and freeze.

Defrost overnight in the refrigerator before serving.

chocolate truffle cake
chocolate truffle cake

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