Chocolate Truffle Cake is a chocolate layer cake with rich, moist chocolate cake, smooth chocolate truffle frosting, and chocolate flakes. Olivia Bogacki is our contributor.

Chocolate cake is my favorite kind of chocolate. It’s so comforting. There is always some chocolate in my house. It’s not hard to see; I’m a professional baker. But I am not referring to the chocolate I bake with. I mean little bits I can grab when I feel like it or after a meal, almost always.

I prefer semi-sweet and dark chocolate to milk chocolate or white chocolate. I wouldn’t say I like white chocolate. I don’t like the taste and rarely keep it around except for special baking projects. Although my husband likes milk chocolate, I prefer the slightly bitter taste of dark chocolate.

This Chocolate Truffle Cake will satisfy every chocolate lover’s cravings. The cake is rich and dense, just as a good chocolate cake should be. Oh, that frosting! It’s pure chocolate heaven! It is simple and consists of Butter, heavy cream, chocolate, and Butter. This is how you make a chocolate truffle. This is chocolate heaven in a dream.

I cut the layers horizontally to maximize the amount of chocolate truffle frosting per cake. This step can be skipped, but it will leave you with some frosting.

This cake was simple and classic in its decorating, much like a chocolate truffle. You can find the classic ones covered with cocoa powder or coconut. There are many options available today. Because I love simplicity and elegance, I covered the cake with chocolate chips. They may be challenging to find, so I buy them from a local gourmet store. But good old-fashioned choc sprinkles will also work!

This pretty Chocolate Truffle Cake is finished with simple frosting dollops.


Chocolate Frosting (prepare in advance)

  • 18 ounces semi-sweet or dark chocolate (finely chopped)
  • 2 cups heavy whipping cream
  • 1 cup unsalted Butter

The Chocolate Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder (sifted)
  • 1 1/2 teaspoons Baking Soda
  • One teaspoon Baking Powder
  • One teaspoon Salt
  • Two large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk (room temperature)
  • Two teaspoons vanilla extract
  • 3/4 cup hot water

For the Assembly:

  • 1 cup chocolate flakes or chocolate sprinkles
  • Large star tip


Do the Chocolate Frosting ahead of time

Chop chocolate in a large, heatproof bowl.

Combine heavy cream and Butter in a medium saucepan. Stir frequently, and heat on medium-high until the Butter is melted.

Cover the bowl with plastic wrap and pour hot cream over the chopped chocolate. Allow sitting for 5 minutes.

Mix gently until smooth.

Place the plastic wrap directly on top. Allow the chocolate to set overnight. *

Make the Chocolate Cake

Preheat oven to 350F. Two 8-inch round cake pans should be greased. Sprinkle with cocoa powder and cover with parchment.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Mix everything until it is well combined.

Mix eggs, oil, and buttermilk in a medium bowl. Slowly add hot water, whisking continuously.

Mix dry ingredients into the wet and continue mixing on medium for 2 to 3 minutes. The batter will be very thin.

Place the batter in prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes clean.

Let the cakes cool on a wire rack for 10 minutes, then let them cool completely.

If desired, you can cut each layer horizontally once it has cooled.

Assemble the cake:

Place one layer of cake on the top cake stand. Serve on a serving platter. Add a thin layer (approximately 1/3 cup) of chocolate frosting. Spread evenly.

Continue with the remaining layers of frosting and cake. Crumb coat the cake. Allow cooling for 30 minutes.

Frost the cake, smoothen the top and sides, and reserve a little chocolate frosting for decoration. Allow the cake to cool in the refrigerator for 20 minutes.

Place upside-down a bowl on a baking sheet. Invert the bowl and place the cake in it.

Press choc flakes (or choc sprinkles) into the sides and top.

If desired, pipe dollops of reserved frosting on top with a large star tip like a Wilton.

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