Description
Rich, tender chocolate cake meets silky, glossy truffle ganache—this Easter Chocolate Truffle Cake is a showstopper for brunch, dessert, or any celebration. Moist, chocolatey, and indulgent, it’s easier than it looks and perfect for impressing friends and family.
Ingredients
Chocolate Cake:
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1 cup all-purpose flour
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1 cup granulated sugar
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½ cup unsweetened cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 large egg, room temperature
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½ cup buttermilk, room temperature (or ½ cup milk + ½ tsp vinegar, let sit 5 min)
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½ cup warm water
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¼ cup vegetable oil
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1 tsp pure vanilla extract
Chocolate Truffle Ganache:
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12 oz (2 cups) semi-sweet chocolate, finely chopped
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1 cup heavy cream
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2 tbsp unsalted butter, room temperature
Optional Decorations:
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Mini chocolate eggs, pastel sprinkles, chocolate shavings, or edible flowers
Instructions
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Prep Oven & Pan:
Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. -
Mix Wet Ingredients:
In another bowl, whisk egg, buttermilk, warm water, oil, and vanilla until smooth. -
Combine Batter:
Pour wet into dry ingredients. Gently mix until smooth, being careful not to overmix. -
Bake:
Pour batter into prepared pan. Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool 15 min in pan, then invert onto wire rack and cool completely. -
Make Ganache:
Place chopped chocolate in heatproof bowl. Heat cream until simmering and pour over chocolate. Let sit 3 min. Add butter and stir until smooth. Cool 15–20 min until thick but pourable. -
Assemble Cake:
Place cooled cake on serving plate. Pour ganache over center and gently spread to edges for drips. Decorate with optional toppings. Chill 1 hour to set. -
Serve:
Slice with a sharp knife dipped in hot water, wiping between cuts. Optionally serve with whipped cream or ice cream.
Notes
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Orange Chocolate: Add 1 tbsp orange zest to batter; 1 tsp orange extract to ganache.
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Salted Caramel: Drizzle caramel over ganache and swirl with a toothpick; sprinkle flaky sea salt.
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Mocha: Dissolve 1 tbsp instant espresso in warm water before mixing batter.
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Gluten-Free/Dairy-Free: Use gluten-free flour and coconut cream with dairy-free chocolate.
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Make Ahead: Bake cake 1 day prior; store ganache separately and assemble before serving.