For not being a chocolate cake person, this week's theme is for the chocolate cake lovers. A Lindt truffle cake will more than satisfy a Choco-o-holics sweet craving!
Don't get me wrong, I said I don't love chocolate cake, but everything else chocolate I LOVE. However, after making this truffle cake, I may convert to the chocolate cake side!
A moist chocolate sponge layer cake with a bittersweet chocolate filling and a chocolate ganache glaze. It is then topped off with assorted Lindt chocolate truffles.
And for anyone who does not love those melt in your mouth Lindt truffles, don't talk to me! They are simply divine! Eating half a bag in one sitting has been know to happen in my home. Nonetheless, they are $10 a bag and not purchased on a regular basis, so thank God for that!
Truffle cake versus cake
Truffle cakes are typically made of several layers of sponge like cake made with butter, heavy cream and melted chocolate (just like the candy). The filling is with more of a bittersweet chocolate and then glazed with chocolate ganache.
So called regular cakes tend to have different fillings and can be frosting with several types of buttercream frosting.
Either way, both are just as delicious and are amazing in my book!
- Semi-sweet chocolate
- Granulated sugar
- Bittersweet chocolate
- Heavy cream
- Confectioner's sugar
- Assorted Lindt chocolate truffles
Tips for making the best truffle cake
- Use only high quality chocolate to get the best results.
- Make sure cake is completely cooled before adding chocolate ganache glaze.
- A small slice goes a long way due to the richness of this cake.
- Store cake in an airtight container and in the fridge for 3-5 days.
Making the chocolate sponge cake
First, in a large saucepan, melt the chocolate, butter, and milk over low heat until melted. Remove from heat and let it cool for 10 minutes. Grease and flour three 8 inch cake pans. Set aside.
Second, preheat oven to 325 degrees. In a medium mixing bowl, beat together the eggs and vanilla extract. Fold in chocolate mixture. Add in dry ingredients into chocolate mixture and mix with electric mixer on medium until well combined.
Third, transfer batter to prepared cake pans. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean.
Lastly, cool for 10 minutes in pan and then transfer to wire rack to completely cooking.
Making the bittersweet chocolate filling
In a small saucepan, melt butter and chocolate together. Fold in confectioner's sugar and heavy cream and mix until smooth.
Chocolate ganache glaze
First, place finely chopped chocolate into heat proof bowl.
Second, heat the heavy cream in a small saucepan until it gently simmers.
Lastly, pour over chocolate and let it sit for 2-3 minutes to soften chocolate. Gently stir with spoon until combined and chocolate has melted.
Assembly for Lindt truffle cake
Place one cake layer on a serving plate and spread with half the filling. Repeat this process with all layers of cake. Once you have topped with remaining cake layer, spread chocolate ganache glaze on top and sides. Place Lindt truffles on top of cake. Serve and enjoy!
Variations and substitutions
- Use a different flavor of cake such as white chocolate or dark chocolate
- Add in some nuts to the cake to enhance flavor.
- Turn this cake recipe into cupcakes.
- Use a chocolate buttercream frosting versus a chocolate ganache.
In an airtight container for up to 3 days at room temperature.
Lindt truffle cake
- Electric mixer
- 9 inch cake pans
- Mixing bowls
- Measuring cups and spoons
- Large saucepan
Chocolate sponge cake
- 2¾ cup all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter cubed
- 9 oz semi sweet chocolate chopped
- 3 large eggs
- ½ tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2½ cups milk 2% or whole
- ½ cup unsalted butter cubed
- ½ cup heavy cream
- 2½ cup confectioner's sugar
- 6 oz bittersweet chocolate
- 8 oz semi-sweet chocolate
- 1 cup heavy cream
- 7.1 oz lindt chocolate truffles Assorted
Chocolate sponge cake
- In a large saucepan, heat up milk, butter, and semi-sweet chocolate over low until completely melted. Once melted, remove from heat and let it cool for 10 minutes. Grease and flour three 8 inch cake pans and set aside.
- Preheat oven to 325°. In a large mixing bowl, cream together the eggs and vanilla extract. Stir in cooled down chocolate mixture until creamy and smooth.
- In another medium mixing bowl, whisk flour, sugar, salt, and baking soda. Slowly, add it to the chocolate mixture and mix until combined. The batter will be in the thin side, so don't worry.
- Transfer batter to the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cake for 10 minutes in pan before removing to wire racks to cool completely.
- In a medium saucepan, melt the butter, and chocolate. Fold in confectioner's sugar and heavy cream until smooth and creamy. Set aside.
- Chop up chocolate and place in a medium sized heat proof bowl. Heat up heavy cream in a small saucepan over medium just until it starts to simmer. DO NOT BOIL. Pour over the chocolate and let it sit for 2 minutes to soften the chocolate.
- With a rubber spatula, slowly stir until completely combined and chocolate has melted.
Assembly of truffle cake
- Place one layer of cake on a serving plate, spread filling on top. Repeat process with all three layers. Spread chocolate ganache over the tops and sides of cake. Top with Lindt assorted truffles around the top of cake. Serve and enjoy!
Cakes you will love!
Fun fact of the day!
The term "chocolate truffle" is derived from the edible tuber fungus known as a "truffle", which shares a similar appearance to the confectionary.
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