Chocolate Cake With Truffle Cream Frosting
This is a very easy yet elegant recipe to serve Chocolate truffle loaf, which tastes full of chocolate. It's easy and delicious!
Ingredients
Chocolate Cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 tablespoons Dutch unprocessed cocoa
- ⅛ teaspoon salt
- 1¾ stick butter unsalted
- 1 cup sugar
- 4 eggs size L
Chocolate Truffle Cream
- 1 cup milk whole
- 1 teaspoon vanilla extract
- 2 egg yolks
- ¼ cup sugar
- 1 tablespoon all-purpose flour
- 2¼ sticks butter
- ½ cup confectioners sugar
- 5¼ oz. dark chocolate >70 % cocoa, finely chopped
Chocolate Ganache
- ¼ cup cream
- 1¾ oz. Milk Chocolate milk or dark, finely chopped
Makes: 10.5 x 3inch rectangle
Ingredients you need per step are listed below the step in Italic
Instructions
Cake
- Preheat oven to
350 °F or 
320 °F. Line a 10.5 × 3-inch loaf tin with parchment. - In a bowl, whisk flour, baking powder, cocoa, and salt.1½ cups all-purpose flour, 1½ teaspoons baking powder, 2 tablespoons Dutch unprocessed cocoa, ⅛ teaspoon salt
- In a separate bowl, beat butter and sugar on high for 3 minutes until pale and fluffy.1¾ stick butter, 1 cup sugar
- Beat in eggs, one at a time, mixing well after each addition.4 eggs
- Add dry ingredients; mix on low just until combined.
- Spoon batter into the cake tin; level the top.
- Bake 60–70 minutes until a skewer comes out dry. Cool 10 minutes in tin, then transfer to a rack to cool completely.
Chocolate Truffle Cream
- Heat milk and vanilla in a saucepan until steaming.1 cup milk, 1 teaspoon vanilla extract
- In a bowl, whisk egg yolks, flour, and sugar for 2–3 minutes until pale.2 egg yolks, 1 tablespoon all-purpose flour, ¼ cup sugar
- Temper: slowly whisk hot milk into yolks.
- Return to saucepan; cook over medium-low, whisking, until thick and bubbling, about 2 minutes.
- Spread onto a plate, cover the surface with plastic wrap, and cool to room temperature.
- Melt dark chocolate gently (bain-marie or microwave on low power); cool slightly.5¼ oz. dark chocolate
- Beat butter with confectioners’ sugar on high for 1 minute until creamy.2¼ sticks butter, ½ cup confectioners sugar
- Beat in cooled custard until smooth.
- Fold in melted chocolate until fully combined. Chill 10 minutes for a pipeable consistency.
Assemble cake
- Slice the cooled cake horizontally into three even layers.
- Place the base layer on a board; spread a ¼-inch layer of truffle cream.
- Add the middle layer; repeat. Top with the final layer.
- Coat sides and top with a thin “crumb coat” of truffle cream.
- Pipe rosettes on top (star tip, e.g., Wilton 1M). Chill while making ganache.
Chocolate Ganache
- Heat cream to just boiling; remove from heat.¼ cup cream
- Add chocolate; stir until smooth and glossy.1¾ oz. Milk Chocolate
- Cool 10 minutes; transfer to a small piping bag (tiny round tip, like a Wilton 002 piping tip).
- Pipe a small dot of ganache in the center of each rosette. Chill to set.
NOTES
1. Au bain-Marie: Melt the chocolate au bain-Marie, so it does not burn. To achieve this, bring a pan of water to a boil. Next, place a bowl on the pan hanging over the water. In this bowl, you put the chocolate and melt it.
2. Why is my cream too soft to pipe? It’s warm. Chill 5–10 minutes and stir briefly. If over-chilled, let stand at room temp a few minutes and re-whip.
3. Can I make parts ahead? Yes. Bake the cake 1 day ahead (wrap well). Make custard a day ahead (chill, then bring to cool room temp before whipping into butter).
4. Variations
- Mocha: Add ½ teaspoon espresso powder to cake batter and truffle cream.
- Orange-chocolate: Add 1 teaspoon orange zest to cake; swap vanilla for orange extract.
- Hazelnut finish: Press toasted chopped hazelnuts onto sides (check allergens).
- All-dark look: Use dark chocolate for both cream and ganache.
- Fridge: Up to 5 days, loosely covered.
- Freezer: Up to 2 months, double-wrapped; thaw in fridge overnight.
- Serve: Best slightly chilled; rest 10–15 minutes at room temp before slicing for clean cuts.
Nutrition
Calories: 686kcal | Carbohydrates: 56g | Protein: 8g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 366mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1421IU | Vitamin C: 0.1mg | Iron: 3mg
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