Chocolate truffle cake

Super indulgent and versatile, this easy to make, rich chocolate cake is perfect to adapt for many occasions, birthdays, family celebrations or baked as a lovely treat to serve with a coffee. 

I made this deep rich chocolate cake the first time with help from my two youngest who were both teenagers at the time, a team baking effort. This has since been a regular bake for celebrations in our household! Serves 12-16 generously.

cake ready to eat

It’s fun to bake and delicious to eat, this cake is guaranteed to disappear very quickly I can vouch for that!

I’ve used this recipe for a few different special occasions and made it slightly different each time, I don’t always make the truffles for decorating and the ganache can be swapped out for shop bought ready-made icing, just put it in an icing bag and pipe it. It’s good to have different options and play around with the finished look. 

served chocolate cake

Indulgent Chocolate Celebration Cake

5 from 3 votes
Recipe by Janine Moore Course: DessertCuisine: BritishDifficulty: Medium
Servings

12

servings
Prep time

1

hour 

50

minutes
Cooking time

40

minutes
Calories

590

kcal

Super indulgent and versatile, this easy to make, rich chocolate cake is perfect to adapt for many occasions, birthdays, family celebrations or baked as a lovely treat to serve with a coffee.

Ingredients

  • For the cake
  • 150 ml (5floz) quality vegetable oil such as pure rapeseed, plus enough for greasing cake tins. I use bran oil, but you can use sunflower, olive or similar.

  • 140 g (5oz) golden caster sugar (or super fine sugar.)

  • 175 g (6oz) self-raising flour plus extra for dusting.

  • 4 tbsp cocoa powder

  • 1 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 140 g (5floz) golden syrup

  • 150 ml (5floz) full-fat milk

  • 2 free range eggs

  • For the truffles
  • 50 g (2oz) digestive biscuits/ graham crackers, crushed into crumbs.

  • 100 g (4oz) milk chocolate, broken into pieces

  • 1 tsp soft butter

  • 3 tbsp chocolate sprinkles/chocolate curls or flakes of your choice for decoration, plus any other decoration of choice.

  • For ganache topping
  • 500 ml (18floz) double cream

  • 1 tbsp soft butter

  • 150 g (5oz) dark chocolate with at least 70% cocoa solids, or milk chocolate broken up into pieces.

  • Chocolate spread if your taste buds can take more delight.

Directions

  • Pre-heat oven to gas 3, 160c/320f, or 140c/284f for fan assisted oven.
  • Grease 2 20cm cake tins, spring form ones if you have them. Lightly dust over the greased tins with a little flour.
  • Put all the measured cake ingredients into a large mixing bowl and beat well, by hand or mixer whichever you choose, I like to use a wooden spoon.
  • Blend together until smooth.
  • Divide the cake mix into the 2 cake tins, making sure to be equal between the 2 tins.
  • Now bake in the pre-heated oven for 25-30mins.
  • Check at 20mins because all ovens can vary.
  • When ready the cake should be soft and springy and as a test insert a skewer into the centre and see if it comes out without any stickiness.
  • Leave to cool for 15mins after leaving the oven before removing from tins.
  • While the cakes are baking start to prepare the truffles, if using this version. I like to melt the chocolate in a bowl over a pan of hot water but you can use a microwave if you prefer.
  • Stir in the butter and combine with the crumbled biscuit.
  • Now leave in a fridge to set enough to roll into balls, about 20 mins.
  • Once you have made 12 balls, roll them in the sprinkles then leave to set.
  • To make the ganache icing, pour 125g (5floz) of the double cream into a pan and gently heat up,
  • Once it’s heated up add the butter and keep stirring with a wooden spoon until melted.
  • Put the broken chocolate pieces into a heatproof bowl and pour the creamy mixture over the chocolate, stir in until all is combined.
  • Leave to cool for roughly 30 mins.
  • While the icing mixture is cooling whisk up the remaining double cream until light and fluffy and spread evenly over one of the cooled cakes to sandwich them together.
  • If a more chocolatey filling is required add a layer of chocolate spread to the sandwiched cakes.
  • To finish, spread the top and the sides of the cake with the chocolate topping that has cooled down previously and complete the cake by evenly adding the chocolate truffles around the top of the cake and sprinkle as required with more of the chocolate sprinkles or chocolate curls.
  • The decoration is of course a personal thing and you can use your imagination for whatever occasion you have in mind. Keep in the fridge in an air tight container and use within a few days if using the cream ganache topping.
  • ’m sure that won’t be a problem as it usually goes rather fast! Serves 12-16 generously.

Nutrition per serving:

590kcal 50g Sugars 30g Fat 60g Carbs

Prep Time: 1hr 50mins

Cook time: 40mins

Total time: 2hrs 30mins

I hope you enjoy making this indulgent chocolate cake for your celebration or get together.

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