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Slightly distant view of the cake on a cake stand

Chocolate Truffle Cake

Silky smooth truffle layer sits atop a chocolate cake layer, you will only want a small slice of this chocolate truffle cake to satisfy your cravings!
5 from 2 votes
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Course: Dessert
Cuisine: European
Keyword: chocolate truffle cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12

Ingredients

For the Cake Layer

  • cup/ 85 ml Guinness or other stout
  • 2 tbsp strong black coffee
  • ½ cups/ 115 gr unsalted butter
  • cup/ 4 ½ tbsp unsweetened cocoa powder
  • 1 cup/ 150g all purpose flour
  • 1 cup/225 g sugar
  • tsp baking soda
  • ½ teaspoons salt
  • 1 large egg
  • tsp pure vanilla extract
  • ½ cup/125 ml creme fraiche/sour cream

For the Chocolate Truffle Layer

  • 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

Instructions

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.