Go Back
+ servings
A chocolate truffle cake with a sweet chocolate filling, ganache topping, and Lindt truffles.

Lindt truffle cake

A chocolate truffle layer cake with a ganache glaze, chocolate filling, and topped with a variety of lindt chocolate truffles.
Prep Time 35 mins
Cook Time 25 mins
20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 751 kcal


  • Electric mixer
  • 9 inch cake pans
  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • Large saucepan


Chocolate sponge cake

  • 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
  • cups milk 2% or whole

Bittersweet filling

  • ½ cup unsalted butter cubed
  • ½ cup heavy cream
  • cup confectioner's sugar
  • 6 oz bittersweet chocolate

Chocolate ganache

  • 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.

Bittersweet filling

  • In a medium saucepan, melt the butter, and chocolate. Fold in confectioner's sugar and heavy cream until smooth and creamy. Set aside.

Chocolate ganache

  • 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!


Serving: 16slicesCalories: 751kcalCarbohydrates: 84gProtein: 8gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 117mgSodium: 259mgPotassium: 341mgFiber: 4gSugar: 60gVitamin A: 993IUVitamin C: 1mgCalcium: 97mgIron: 4mg
Keyword Lindt chocolates, chocolate cake, layer cake, sponge cake, truffle cake
Tried this recipe?Let us know how it was!