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    Home » Recipes » Dessert » Easy Layered Chocolate Truffle Cake From a Box

    Published: Feb 24, 2021 · Updated: Feb 22, 2021 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    Easy Layered Chocolate Truffle Cake From a Box

    Jump to Recipe Print Recipe
    A piece of chocolate cake on a plate and the whole cake with text in the middle.
    CHOCOLATE TRUFFLE CAKE

    This layered Chocolate Truffle Cake looks fancy but is easier than you think! With boxed cake mix and a simple ganache, this is perfect for anyone who craves chocolate and is looking for an indulgent dessert but is lacking baking skills.

    Layered Chocolate Truffle Cake on a stand on a counter.
    Contents hide
    1 Why this recipe works
    2 Ingredient notes
    3 Step-by-step instructions
    3.1 How to make the cake layers
    3.2 How to make the ganache
    3.3 To build the layered cake
    4 Tips and tricks
    5 Frequently asked questions
    6 Related recipes
    7 Layered Chocolate Truffle Cake
    7.1 Equipment
    7.2 Ingredients
    7.2.1 Chocolate Cake Layers
    7.2.2 Ganache
    7.3 Instructions
    7.3.1 To make the cakes
    7.3.2 To make the ganache
    7.3.3 To create the layered cake
    7.4 Notes
    7.5 Nutrition

    Why this recipe works

    Chocolate cake ALWAYS works but this layered version with rich chocolate ganache takes it over the top. If you’re a chocolate lover in the mood for something that will instantly make you feel spoiled, a giant piece of this homemade layered Chocolate Truffle Cake is for you.

    The poured chocolate ganache, with just 2 ingredients that are heated together then poured on the cake, means that no fancy cake decorating skills are required. And starting with boxed cake mix means you don’t need any baking skills either.

    While this recipe is SUPER easy, it is time-consuming. Having to bake prep and bake the cakes, then make the ganache and let it cool and finally build the layered cake takes about 2 hours. But it’s totally worth it!

    Serve this Chocolate Cake recipe to your family and friends, as a fun dessert after dinner or for a party. It can also be a super simple self-care treat for yourself while binge-watching the latest episode of Tiger King on Netflix. (Don’t judge, 2020 was long and didn’t leave many shows for options!)

    Be sure to check out more Cake Mix Desserts if you like to keep things easy in the kitchen. And if chocolate is your thing you NEED to try this Chocolate Caramel Dump Cake Recipe. It has just 5 minutes of prep and you won’t want to share it.

    Ingredient notes

    Labeled ingredients to make a layered Chocolate Truffle Cake from a boxed mix.

    Obviously, you can bake a simple chocolate cake from scratch, but a boxed cake mix cuts down on the ingredients needed and the prep of gathering them all together.

    I typically follow the recipe on the back of the cake mix box, but in this case, I’ve modified it a little bit.

    I left out one of the eggs and used milk in place of the water for a little bit of a different flavor. And adding a touch of vanilla extract doesn’t hurt a darn thing.

    Labeled ingredients to make an easy chocolate ganache.

    Ganache is super easy to make and needs just two ingredients. Because of this, you’ll want to make sure you use a delicious chocolate! Semi-sweet gives it a nice, rich flavor, but you can use milk or dark chocolate if you prefer.

    You can also use a bar of baking chocolate. The photos below were taken on a day when I had baking chocolate on hand but didn’t take ingredient photos. Oops. If you use a baking bar, just chop up the chocolate into small-ish pieces so it will melt easier.

    Step-by-step instructions

    How to make the cake layers

    Preheat the oven to 350 degrees. Grease and flour two 9″ round baking pans and set aside.

    A bowl on a counter with chocolate boxed cake mix in it.

    In a bowl combine the chocolate cake mix with the butter and vegetable oil. The mixture should look crumbly. A fork is a good way to cut the butter and oil into the dry mix.

    You can make this with a stand mixer or use a hand mixer. The choice is up to you.

    A bowl on a counter with cake batter and a whole egg broken into it.


    Slowly, incorporate the eggs, one a time, beating well after each addition. Add the vanilla extract and mix until incorporated. 

    Raw chocolate cake batter in a 9" round cake pan on a counter.

    Divide the batter between the 2 cake pans and put them in the oven. Bake for 35 minutes or until done. A toothpick or cake tester should come out clean when inserted into the center of the cake.

    Remove from the oven and let the cakes cool for 15-20 minutes before removing from pans. Let the cakes cool down completely before putting the layers together with ganache.

    How to make the ganache

    In a small saucepan over medium heat, heat the heavy cream.

    When heating heavy cream to make a ganache, it should be hot to the touch but not simmering or boiling (that would be too hot and would scorch and chocolate and maybe even separate the cream). 

    A small mint green saucepan with cream and chopped chocolate.

    Remove from heat and add the chopped chocolate (or baking chips like I show in the instruction shots).

    A simple chocolate ganache in a small mint colored sauce pan.

    Stir until melted and the chocolate is fully incorporated into the cream.

    Although the ganache will thicken a bit as it cools, it will not get hard. Let cool for about 15 minutes before moving on to the next step.

    To build the layered cake

    Two layers of chocolate cake stacked on top of each other with truffle ganache filling in the middle on a counter.

    Place one chocolate cake layer down then spread a thick layer of ganache evenly over the top. Stack the other layer cake on top of the ganache layer. This will get messy so I suggest putting it on a baking sheet to catch the extra chocolate.

    Drizzle more ganache over the top of the layered cakes, starting at the center and letting it overflow over the sides of the cake. Let it set for about 15 minutes before slicing.

    Move to a serving plate.

    I like to serve this Chocolate Truffle Cake as is, but you can decorate it with whipped cream (um, Beer Whipped Cream would be delicious!) or with fresh berries or shaved chocolate.

    Tips and tricks

    • Cakes are easiest to remove from their pans when cooled slightly, but not all the way.
    • When heating heavy cream to make a ganache it should be hot to the touch but not simmering or boiling. It can scortch if you get it too hot.
    • Want an even richer, dark chocolate flavor for this cake? Use bittersweet or dark chocolate to make the ganache instead.
    • Don’t want to add the ganache? Don’t! Just enjoy the cake as is or use buttercream or another frosting.
    • Jazz up the filling even more by adding something with texture like nuts, candies, etc.
    • Not happy with the overall appearance of the cake? Cover it with crushed nuts, sprinkles, coconut or even shaved chocolate! (It’s tasty and hides any blemishes!)

    Frequently asked questions

    What is the difference between chocolate cake and chocolate truffle cake?

    Chocolate Truffle Cake is a chocolate cake with a ganache layer in the middle of two-layered cakes as well as finished with it as icing. Chocolate cake is served with any type of icing, frosting, etc.

    What is the difference between icing and ganache?

    Ganache is made up of chocolate and cream and is basically used to drizzle more than lather on desserts. Icing is thicker and covers entire desserts typically and is usually made with butter and other ingredients.

    Does ganache get hard?

    Ganache is thin like a glaze when warm making it easy to pour over cakes. While it will thicken a bit as it cools, it will not harden.

    How do you store leftover cake?

    Make certain that you have an airtight container and store the cake in the fridge. This will keep the air out and keep the cake as fresh as possible for as long as possible. A cake is typically good for 2-3 days after baking.

    Layered Chocolate Truffle Cake on a cake plate on a counter.

    This layered Chocolate Truffle Cake is rich and decadent and perfect for any skill level. Give it a try for your next special occasion.

    Baking supplies in the background with a digital recipe on an ipad above it next to text.

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    chocolate truffle cake featured image-1

    Layered Chocolate Truffle Cake

    This layered Chocolate Truffle Cake recipe is way easier than you might think! It will have you craving another piece when you're not even done with your first one.
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    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Cooling Time: 1 hour
    Total Time: 2 hours 10 minutes
    Servings: 8 servings
    Calories: 974kcal
    Author: Sharon Garofalow

    Equipment

    • saucepan
    • Stand mixer
    • 9" cake pans

    Ingredients

    Chocolate Cake Layers

    • 30 ounces Chocolate cake mix (2 boxes)
    • 3/4 cup butter room temperature
    • 1/3 cup vegetable oil
    • 2 tsp vanilla extract
    • 1 1/2 cups whole milk
    • 5 Eggs

    Ganache

    • 1 1/2 cups heavy whipping cream
    • 1/2 cup semi-sweet baking chocolate chopped

    Instructions

    To make the cakes

    • Preheat the oven to 350 degrees.
    • Grease and flour 2) 9" round baking pans and set aside.
    • In a large bowl combine the chocolate cake mix with the room temperature butter and vegetable oil (a fork works well for this). The mixture should look crumbly.
    • Slowly, incorporate the eggs, one a time, beating well after each addition. Add the vanilla extract and mix until incorporated. 
    • Divide the batter between the 2 cake pans and take them to the oven. Bake for 35 minutes or until done. (A toothpick should come out clean when inserted in the center).
    • Remove from the oven and let them cool down for 15-20 minutes before removing them from the pans. Then let cool completely before building the layer cake.

    To make the ganache

    • In a small saucepan over medium heat, heat the heavy cream until almost boiling.
    • Remove from heat and add the chopped chocolate.
    • Stir until melted and incorporated.
    • Let sit for about 15 minutes before using.

    To create the layered cake

    • Place the bottom cake layer on a baking sheet (to catch the extra chocolate).
    • Spread a thick layer of ganache over the bottom cake then carefully place the second cake layer on top.
    • Spread more ganache on top of the top layer and let it pour down over the sides.
    • Move finished layered cake to a cake plate or serving platter.
    • Let it set for a minute or two before slicing.

    Notes

    • Cakes are easiest to remove from their pans when cooled slightly, but not all the way.
    • When heating heavy cream to make a ganache it should be hot to the touch but not simmering or boiling.
    • Ganache is thin like a glaze when warm making it easy to pour over cakes. While it will thicken a bit as it cools, it will not harden.
    • Want an even richer, dark chocolate flavor for this cake? Use bittersweet or dark chocolate to make the ganache instead.
    • Don’t want to add the ganache? Don’t! Just enjoy the cake as is or use buttercream or another frosting.
    • Jazz up the filling even more by adding something with texture like nuts, candies, etc.
    • Not happy with the overall appearance of the cake? Cover it with crushed nuts, sprinkles, coconut or even shaved chocolate! (It’s tasty and hides any blemishes!)
    • Store the cake in an air-tight container in the fridge for up to 3 days. 

    Nutrition

    Serving: 1slice | Calories: 974kcal | Carbohydrates: 87g | Protein: 13g | Fat: 68g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1105mg | Potassium: 551mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1417IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 6mg
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    About Sharon Garofalow

    Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

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    Welcome!
    Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at cupcakesandcutlery@gmail.com

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