Chocolate Truffle Layer Cake with Whipped Ganache Frosting - Baking Cherry

Chocolate Truffle Layer Cake with Whipped Ganache Frosting


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 | Recipe | Dessert | Baking Cherry




Chocolate Truffle Layer Cake with Whipped Ganache Frosting.

Cake:
  1. Line a round cake pan (8 inches in diameter and 4 inches deep) with parchment paper. Set aside. 
  2. Preheat the oven to 350°F (180°C).
  3. In a large bowl, sift the flour, cocoa powder, black cocoa powder, and sugar. Whisk.
  4. Add the eggs, oil, and milk. Gently stir until there are no more dry ingredients showing.
  5. Add the baking powder and baking soda. Stir until just combined. Do not overmix.
  6. Spread the batter in the prepared pan and smooth the top.
  7. 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:
  1. In a small saucepan add the water, sugar, cocoa powder and vanilla.
  2. Stir over medium heat just until it starts to boil. Allow to cool.
Whipped Ganache:
  1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it’s completely smooth.
  2. Add the whipping cream at room temperature and whisk until smooth and shiny.
  3. Cover and refrigerate for about 2 hours.
  4. 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:
  1. Level the top and slice the cake evenly into three layers using a serrated knife.
  2. Assemble the cake inside an acetate ring or cake ring.
  3. 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.
  4. Decorate with chocolate sprinkles and chocolate truffles.
  5. 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. 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.

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:
  1. Line a round cake pan (8 inches in diameter and 4 inches deep) with parchment paper. Set aside.
  2. Preheat the oven to 350°F (180°C).
  3. In a large bowl, sift the flour, cocoa powder, black cocoa powder, and sugar. Whisk.
  4. Add the eggs, oil, and milk. Gently stir until there are no more dry ingredients showing.
  5. Add the baking powder and baking soda. Stir until just combined. Do not overmix.
  6. Spread the batter in the prepared pan and smooth the top.
  7. 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:
  1. In a small saucepan add the water, sugar, cocoa powder and vanilla.
  2. Stir over medium heat just until it starts to boil. Allow to cool.
Whipped Ganache:
  1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it’s completely smooth.
  2. Add the whipping cream at room temperature and whisk until smooth and shiny.
  3. Cover and refrigerate for about 2 hours.
  4. 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:
  1. Level the top and slice the cake evenly into three layers using a serrated knife.
  2. Assemble the cake inside an acetate ring or cake ring.
  3. 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.
  4. Decorate with chocolate sprinkles and chocolate truffles.
  5. 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.