This layered Chocolate Truffle Cake recipe 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. It’s the best chocolate cake for any special occasion.
Jump to:
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 and then poured on the cake, means that no fancy cake decorating skills are required. And starting with a boxed cake mix means you don’t need any baking skills either.
Related: Easy Cake Mix Desserts
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!)
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
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.
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.
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.
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 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).
Remove from heat and add the chopped chocolate (or baking chips like I show in the instruction shots).
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
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
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.
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.
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.
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.
This layered Chocolate Truffle Cake is rich and decadent and perfect for any skill level. Give it a try for your next special occasion.
Layered Chocolate Truffle Cake
Equipment
- saucepan
Ingredients
Chocolate Cake Layers
- 30 ounces Chocolate cake mix (2 boxes)
- ¾ cup butter room temperature
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 ½ cups whole milk
- 5 Eggs
Ganache
- 1 ½ cups heavy whipping cream
- ½ 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
Related cake recipes
- This Chocolate Mayo Cake is moist and super easy.
- Make this Cake with Soda next time you want a fast dessert but don’t have tons of ingredients!
- Sherry Wine Cake is MY MOST FAVORITE CAKE for the holidays and brunches.
- This Christmas Cranberry Cake is full of bright flavor and so easy with a boxed cake mix.
- If you love rich, decadent desserts you need to try this Bourbon Bundt Cake with caramel glaze.
- Pie Cake gives you two desserts in one! It’s a pie, baked into a cake!
Leave a Reply