This chocolate truffle cake is the perfect cake for any celebration! Silky smooth truffle layer sits atop a chocolate cake layer, you will only want a small slice of this indulgent dessert to satisfy your cravings! Add edible gold leaves for more drama!
Looking for another Christmas dessert idea? Take at this showstopper Honeycomb Crunch Chocolate Cake.
We are closing in on Christmas, which means the pressure is on to get everything planned and ready to go. High up on the priority list is putting together some gorgeous Christmas bakes!
I’ve wanted to make this cake as soon as I posted my White Christmas Truffle Cake last Christmas. My desire got even stronger when the cake became insanely popular with you, my friends.
So what you have here is the reverse White Christmas Truffle Cake. It is Dark Chocolate Truffle Cake and it is glorious!!
I treated this chocolate truffle cake to a splash of brandy and gold leaves for decoration. It’s Christmas and everything deserves a touch of glitz and glamour!
Tips for working with edible gold leaves
As I was carefully placing very thin and delicate edible gold leaves on this chocolate truffle cake with tweezers, I was realising the task was more intricate than I had first expected.
The gold leaves tear easily and stick to fingertips, so using a good pair of tweezers is essential for this job.
Edible gold can come in sheets or flakes. For this recipe, look for the flakes so they can be added with a minimum of fuss.
Working with edible gold leaves takes a bit of practice to get familiar with its tendencies. But once you get the hang of it you’ll have a great way to add glamour to your baking!
How to make Chocolate Truffle Cake
Making of the chocolate sponge is very straightforward. Simply follow the instructions and you will ace it. Adding the truffle layer is the trickiest part of this cake.
What I learned from making this cake is the dark chocolate layer sets firmer than the white one, probably due to it being less creamy.
If you want the truffle layer to be very smooth and firm, you have to mix mascarpone into the chocolate and cream mixture when it’s completely cool. Whip it with an electric mixer until the mixture is quite thick and still. It should not be runny. Also, overbeating will result in mascarpone splitting, which will give you a grainy texture.
If you would like a bit more help in making this cake, check out a series of short videos on my Facebook page, where you can see what the process is like!! That’s a first for me and I found talking while cooking so difficult!
Favourite chocolate cake recipes:
- Christmas Chocolate Cake with Cranberries
- Black and White Chocolate Cake with Blackberry Compote
- Chocolate Cake Truffles
- Black Forest Cake
Chocolate Truffle Cake
For the Cake Layer
- ⅓ cup/ 85 ml Guinness or other stout
- 2 tbsp strong black coffee
- ½ cups/ 115 gr unsalted butter
- ⅓ cup/ 4 ½ tbsp unsweetened cocoa powder
- 1 cup/ 150g all purpose flour
- 1 cup/225 g sugar
- ⅔ tsp baking soda
- ½ teaspoons salt
- 1 large egg
- 1½ tsp pure vanilla extract
- ½ cup/125 ml creme fraiche/sour cream
For the Chocolate Truffle Layer
- 1¼ cups/ 300 g double cream/heavy cream I used 48% fat double cream
- 12 oz/350 g dark chocolate chopped (measured by weight)
- 9 oz/250 g mascarpone or cream cheese full fat only
- 2 tbsp brandy optional
- Edible gold flakes and gold sanding sugar for decoration
For the cake layer
- Preheat the oven to 325F/160C.
- Grease a 9" round cake pan and line the bottoms with greased parchment paper. Set aside.
- In a saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer, add cocoa powder while whisking continuously to avoid lumps until smooth. Set aside to cool.
- Blend flour, sugar, baking soda, and salt in a different bowl. Mix eggs, vanilla and creme fraiche with an electric mixer in bowl no 3.
- Now check on your chocolate mixture and make sure it’s cool enough to continue the process.
- Add the chocolate mixture to the egg and creme fraiche mixture and blend them together. Add flour mixture a little bit at a time and beat on low speed until combined. Pour into the pan and level.
- Bake in the preheated oven for 25-30 min. Always test your cake for doneness with a toothpick or a cake taster. Cool the cake in the pan for 10 minutes , then take it out and cool completely a wire rack.
For the Truffle Layer
- Bring the cream in a saucepan to a boil and take it off the heat. Add chopped dark chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. Let the mixture come to a room temperature, mix in brandy if using.
- Add mascarpone and whip with a hand mixer until smooth. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together.
- Put the sponge layer back in the springform. Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
- Hold a knife over hot water for a minute, then wipe it dry with a towel, run a hot knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.
- Decorate with gold flakes and gold sanding sugar if desired.
Hi there! Firstly, thank you for sharing this amazing recipe! My wife and I are trying to decide if we want to make this beautiful cake for Christmas. The only reason we hesitate is because we have about a four-hour drive to reach her mother’s house. How long can this cake stay out of the refrigerator once it’s fully set? Thanks!
Julia Frey (Vikalinka) says
Hi Samuel, it’s quite stable once it’s set. I am assuming your drive is not going to be in warm climate, so it should be fine. Is it possible to put it in a cooler just to be safe?
That’s excellent news! We live in Texas, but hopefully it will be cold by then. If all else fails, we’ll drive with the heater off or the air conditioning on! The cooler is a great idea. We’ll consider that, as well. Thank you!
Julia Frey (Vikalinka) says
My pleasure, Samuel. Enjoy!
Hello there! Thank you so much for sharing this recipe. I can’t wait to make it for Christmas. I was curious. Would Somerdale Double Devon Cream work for the double cream? If so, would it also work for the white truffle cake? I appreciate your time and advice!
Julia Frey (Vikalinka) says
Hi Kayla, I am not familiar with that particular product but as long as its fat content is 36% or higher and it can be whipped, it will work.
Thank you so much for the information!
Julia Frey (Vikalinka) says
My pleasure, Kayla!
Vicky Egan says
I made this for a holiday party and it got rave reviews! I followed the recipe to a ‘t’ and it turned out perfect.
I am so happy the cake was a success, Vicky! 🙂
Sabra Buckert says
Hi, I am hoping I just read this incorrectly, but the beginning says to line 9″ cake pans for the sponge layer. Then says to put the sponge layer “back” into the spring form pan. Am I to bake the sponge layer in a spring form? If so what size is recommended?
Hi Sabra, yes, you are to bake the sponge layer in a spring form pan, the same 9″ one mentioned earlier in the recipe. You are putting the sponge layer back in the pan to assemble the cake.
Teresa Kerekes says
I just made this so we could have it on Christmas. I could not be more disappointed. When I poured the truffle back over the cake and refrigerated it leaked through the pan and went all over my fridge. I pulled it out, threw the cake in a bowl and poured what was left of the truffle mix over top. Disaster in every way. I find it hard to believe that my springpan which is expensive is the only one that would do that!! I was really excited to find your site but this has ruined my Christmas dessert. We’ll be eating store bought cheesecake instead.
I’m sorry to hear that Teresa. I think the only way this could happen is if the bottom of the springform pan wasn’t lined up with the grooves. If it were, even water shouldn’t be able to leak through, let alone the truffle mix. In this recipe, as can be seen in the videos linked to in the post, the truffle layer is quite thick so shouldn’t have any chance of flowing through a springform pan.
For us “teetotalers” reading–what would you substitute liquid for the Guinness/ stout? I adored the white chocolate version of this and thought this might make a nice Valentine’s cake.
Uh, sorry, distraction created a grammatical nightmare. What liquid would you substitute for the Guinness/stout.
I would try to replace it with strong coffee, Carla. Let me know how it goes!!
Lynn | The Road to Honey says
Ha! Ha! This gives a whole new meaning to the name Goldfinger. But well worth it because it gives this cake that extra sparkle that is so warranted at this time of year.
And can we talk about how irresistible this beauty is? I mean that creamy, dreamy layer perched beautifully on top of that cake layer. . .cut me a slice. . .and STAT!
Thanks so much, Lynn! That cake is so luxurious it deserves to be embellished with gold! 🙂
Lucy Parissi says
Oh my it looks totally amazing!! I am literally getting that mouthwatering sensation and I desperately want to sink a fork into that chocolate. Perhaps you can make it when we next visit… (hint!)
Oh that cake is so decadent!! I can definitely make it when you are over, Lucy! I know you’d appreciate its chocolate goodness!
Sue Levine-Kelley says
I am thinking to try using the chocolate cake layer with your white chocolate truffle layer. Both recipes look fabulous! Do you think that will work?
Absolutely, I love your mix and match approach, Sue! It will also look striking!