A rich and chocolatey cake, made with two types of unsweetened cocoa powder and layered with whipped chocolate ganache frosting. Perfect for birthdays and special occasions.
Active time: 40mins | Cook time: 40mins | Yield: 1 8-inch round layer cake
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Ingredients:
Cake:
- 2 cups (280g) All-Purpose Flour
- 1/3 cup (30g) Unsweetened Cocoa Powder
- 1/3 cup (30g) Black Cocoa Powder
- 1 1/3 cups (240g) Caster Sugar
- 2 Eggs at room temperature
- 1/2 cup (125ml) Vegetable Oil
- 1 cup (250ml) Warm Milk
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
Chocolate Simple Syrup:
- 1/2 cup (125ml) Water
- 1/4 cup (45g) Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1/2 tsp Vanilla Extract
Whipped Ganache:
- 20 oz (567g) Good Quality Milk Chocolate, chopped
- 1 cup (250ml) Whipping Cream (microwave for 30 seconds to bring it to room temperature)
Decoration:
- Chocolate Sprinkles and Truffles
Video:
Chocolate Truffle Layer Cake with Whipped Ganache Frosting.
Cake:
- Line a round cake pan (8 inches in diameter and 4 inches deep) with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, sift the flour, cocoa powder, black cocoa powder, and sugar. Whisk.
- Add the eggs, oil, and milk. Gently stir until there are no more dry ingredients showing.
- Add the baking powder and baking soda. Stir until just combined. Do not overmix.
- Spread the batter in the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
Chocolate Simple Syrup:
- In a small saucepan add the water, sugar, cocoa powder and vanilla.
- Stir over medium heat just until it starts to boil. Allow to cool.
Whipped Ganache:
- Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it’s completely smooth.
- Add the whipping cream at room temperature and whisk until smooth and shiny.
- Cover and refrigerate for about 2 hours.
- Place the cooled ganache in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until it forms a light and airy frosting.
Assembling:
- Level the top and slice the cake evenly into three layers using a serrated knife.
- Assemble the cake inside an acetate ring or cake ring.
- Place the first cake layer inside the cake ring. Drizzle 1/3 of the syrup and spread 1/3 of the whipped ganache over the cake. Repeat the process with the other two layers.
- Decorate with chocolate sprinkles and chocolate truffles.
- Refrigerate for 2 hours and remove the acetate strip.
Store the cake in the fridge for up to 7 days. Let it sit at room temperature for about 1 hour before serving.
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Chocolate Truffle Layer Cake with Whipped Ganache Frosting
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
- Cake:
- 2 cups (280g) All-Purpose Flour
- 1/3 cup (30g) Unsweetened Cocoa Powder
- 1/3 cup (30g) Black Cocoa Powder
- 1 1/3 cups (240g) Caster Sugar
- 2 Eggs at room temperature
- 1/2 cup (125ml) Vegetable Oil
- 1 cup (250ml) Warm Milk
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- Chocolate Simple Syrup:
- 1/2 cup (125ml) Water
- 1/4 cup (45g) Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1/2 tsp Vanilla Extract
- Whipped Ganache:
- 20 oz (567g) Good Quality Milk Chocolate, chopped
- 1 cup (250ml) Whipping Cream (microwave for 30 seconds to bring it to room temperature)
- Decoration:
- Chocolate Sprinkles and Truffles
Instructions
Cake:
- Line a round cake pan (8 inches in diameter and 4 inches deep) with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, sift the flour, cocoa powder, black cocoa powder, and sugar. Whisk.
- Add the eggs, oil, and milk. Gently stir until there are no more dry ingredients showing.
- Add the baking powder and baking soda. Stir until just combined. Do not overmix.
- Spread the batter in the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
Chocolate Simple Syrup:
- In a small saucepan add the water, sugar, cocoa powder and vanilla.
- Stir over medium heat just until it starts to boil. Allow to cool.
Whipped Ganache:
- Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it’s completely smooth.
- Add the whipping cream at room temperature and whisk until smooth and shiny.
- Cover and refrigerate for about 2 hours.
- Place the cooled ganache in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until it forms a light and airy frosting.
Assembling:
- Level the top and slice the cake evenly into three layers using a serrated knife.
- Assemble the cake inside an acetate ring or cake ring.
- Place the first cake layer inside the cake ring. Drizzle 1/3 of the syrup and spread 1/3 of the whipped ganache over the cake. Repeat the process with the other two layers.
- Decorate with chocolate sprinkles and chocolate truffles.
- Refrigerate for 2 hours and remove the acetate strip.
Store the cake in the fridge for up to 7 days. Let it sit at room temperature for about 1 hour before serving.