Truffle Trouble Cake
Ingredients:
For the Cake Layers:
2⅔ cups all-purpose flour
2 cups granulated sugar
¾ cup Dutch-processed cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup sour cream
1¼ cups buttermilk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup hot espresso (or hot water)
For the Chocolate Truffle Filling:
10 oz dark chocolate (70% cocoa), finely chopped
¾ cup heavy cream
1 tablespoon unsalted butter
For the Chocolate Ganache Frosting:
2 cups semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Line and grease three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
In a separate bowl, beat together eggs, sour cream, buttermilk, oil, and vanilla.
Add wet ingredients to dry and mix until just combined. Stir in hot espresso.
Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely.
For the truffle filling, heat cream until simmering and pour over chopped chocolate and butter. Let sit for 2 minutes, then whisk until smooth. Chill until thickened.
For ganache frosting, heat cream until hot (not boiling), pour over chocolate chips, wait 1–2 minutes, then stir in vanilla until glossy and smooth.
Assemble the cake by spreading the truffle filling between the cooled layers, then cover the cake in ganache frosting. Refrigerate 30 minutes before serving.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: 815 kcal | Servings: 12 slices
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