Description
This decadent Chocolate Truffle Cake features a moist, dark fudge base topped with a cloud-like whipped chocolate ganache and a sleek glossy glaze. It is an elegant, farmhouse-style dessert that perfectly balances rich cocoa intensity with the tang of fresh sour cream.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ cup sunflower oil
- 2 large eggs, well-beaten
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- ½ cup hot water
- 12 ounces dark chocolate (55-60%), chopped and divided
- 1 ½ cups heavy whipping cream (35%), divided
- 2 tablespoons honey or light corn syrup, divided
- 1 tablespoon cocoa powder
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round springform pan with parchment paper on the bottom.
- In a medium bowl, sift together flour, Dutch-process cocoa, baking powder, and baking soda; whisk in granulated sugar and salt.
- Whisk in sunflower oil, eggs, sour cream, and vanilla until thick, then slowly stir in hot water until the batter is smooth.
- Pour batter into the pan and bake for 20-25 minutes or until a skewer comes out clean; cool completely on a wire rack.
- Remove the cake from the pan, level the top with a serrated knife, and place it back into the springform pan.
- Prepare ganache by heating 1/2 cup cream and 1 tablespoon honey until simmering, then pouring over 6 ounces of chopped chocolate; whisk until smooth and let cool.
- In a chilled bowl, whip 1 cup of heavy cream and 1 tablespoon of cocoa powder to soft peaks, then gently fold into the cooled ganache.
- Spread the whipped truffle filling over the leveled cake and refrigerate for at least 2 hours to set.
- Melt the remaining chocolate, cream, and honey to create a glaze; pour over the chilled cake and return to the refrigerator until ready to serve.
Notes
To achieve the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. Ensure the ganache base is fully at room temperature before folding in the whipped cream to avoid deflating the mixture, which maintains the signature airy truffle texture.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American