Chocolate Truffle Cake

Being at home with family and friends, I can't remember enjoying a vacation better! I am enjoying all the pampering and the good food both at my mother's and at my inlaws' place.

This cake is decadent and a great treat for chocoholics! My bro being one,this was the second of his birthday cakes.

You will need:

8 (1 oz) chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate Truffle Filling:

1 oz semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (oz semisweet chocolate squares, finely grated

Stir together the 8oz chocolate squares, milk and butter in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

Combine flour, sugar, soda and salt; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cake pans. (I used an 8" square pan which made two layers)

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. You can press a metal spatula against the still warm glaze to create a rippling effect. Sprinkle grated semisweet chocolate evenly over top of cake and serve.

Enjoy the chocolatey goodness!

Cake Truffles

Last week I had made Chocolate cake when friends were over for dinner. I had a bit of cake scraps left over from trimming the cake before I frosted it. I didn’t want to throw out perfectly good tasting cake.

Cake Truffles are like Chocolate Truffles, only made differently. They are cake crumbs rolled up into a ball, frozen and then dipped in melted chocolate, and chilled. These bite-sized desserts are elegant and perfect for any occasion. You can use any flavor cake, mix two flavors or jazz it up any way you want.


You will need:

2 cups crumbled Chocolate cake (or any flavor)
2 tbsp Heavy whipping cream

For the outer layer:
2 oz Semi sweet chocolate
1 oz Lindt Chili Dark chocolate
1 oz Milk chocolate
1 tsp light corn syrup
1 tbsp Heavy cream
2 tbsp finely chopped toasted pistachios (or your choice of nut/s)


Place cake crumbs in a glass bowl. Drizzle heavy cream on top and combine. The mixture will be wet and slightly sticky. Make even sized balls and place on a baking sheet lined with wax paper. Freeze for 4-6 hours.

Roughly chop the three types of chocolate and place in a small mixing bowl. Bring a small saucepan of water to a simmering boil. Place mixing bowl on top, taking care that the water does not touch the bottom of the bowl. Add the heavy cream and corn syrup over the chocolate. Stir until chocolate has melted and you have a smooth, shiny mixture. Remove from heat and cool slightly.


Drop one cake ball at a time into the melted chocolate and using forks roll it around to coat evenly with chocolate. Remove and return to the wax-paper lined baking sheet. Repeat until all the cake balls are covered in chocolate.

Sprinkle a little of the chopped pistachios on each truffle. Any topping you choose, now is the time to use it. Return baking sheet to the refrigerator till chocolate is set and the balls are thoroughly chilled, 2-3 hours.


The chocolate coating was very mellow because of the dark chili and semi-sweet chocolates. It complimented the chocolate cake inside instead of making it overly chocolatey.



Don't forget to save those scraps the next time you bake a cake, a quick-fix dessert is right up your alley.