Super Moist Chocolate Truffle Cake Recipe

This recipe is for a “Super Moist Chocolate Truffle Cake,” a rich and dense chocolate dessert characterized by its dark, fudgy cake base and a thick, smooth layer of deeply chocolate frosting. The image displays a rectangular cake, likely baked in a sheet pan and then trimmed or served as a slab cake. The bottom layer is a dark, moist-looking chocolate cake, topped with a substantial, smooth layer of dark chocolate frosting that appears to be a chocolate ganache or a very rich chocolate buttercream. The frosting on top is spread evenly, with slightly wavy edges, suggesting it’s either piped or spread with an offset spatula. The cake is presented on a white, scalloped-edge cake board that also has some of the chocolate frosting piped or spread around its perimeter, indicating a neat and appealing presentation. This cake is ideal for true chocolate aficionados who appreciate an intense chocolate flavor and a luxurious, dense texture. It’s suitable for gatherings, celebrations, or as a comforting treat.

Ingredients:

For the Super Moist Chocolate Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder (Dutch-processed for a darker, richer color and flavor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (240ml) buttermilk, at room temperature
• ½ cup (120ml) vegetable oil (or other neutral oil like canola)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) strong hot coffee (or hot water)

For the Decadent Chocolate Truffle Frosting (Ganache Buttercream Hybrid):

• 1 ½ cups (255g) good quality dark chocolate chips (60-70% cacao) or finely chopped dark chocolate
• 1 cup (240ml) heavy cream
• 1 cup (226g) unsalted butter, softened to room temperature
• 3-4 cups (360-480g) powdered sugar (confectioners’ sugar), sifted, or more as needed
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Equipment:

• 9×13 inch (23×33 cm) rectangular baking pan
• Parchment paper
• Large mixing bowls
• Electric mixer (stand mixer or hand mixer recommended)
• Whisk
• Rubber spatula
• Small saucepan (for ganache)
• Wire rack (for cooling cake)
• Offset spatula or butter knife (for frosting)
• Cake board or serving platter

Instructions:

Part 1: Bake the Super Moist Chocolate Cake

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) rectangular baking pan. Line the bottom with parchment paper, leaving an overhang on the two longer sides to create “handles” for easy removal of the cooled cake.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk until all dry ingredients are thoroughly combined and no lumps remain.
3. Combine Wet Ingredients (except coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until they are well combined and smooth. Ensure these ingredients are at room temperature for optimal batter consistency.
4. Combine Wet and Dry: Pour the wet ingredients mixture into the bowl with the dry ingredients. Begin mixing on low speed with an electric mixer or by hand with a sturdy whisk or rubber spatula. Mix until just combined and the batter appears thick.
5. Add Hot Coffee: While continuing to mix on low speed, slowly and carefully pour in the hot strong coffee (or hot water). The hot liquid will significantly thin the batter, which is normal for this type of moist chocolate cake. It also helps to “bloom” the cocoa powder, intensifying the chocolate flavor. Mix until the batter is smooth and homogeneous; be careful not to overmix, as this can lead to a tough cake.
6. Pour into Pan and Bake: Pour the prepared cake batter evenly into the greased and lined 9×13 inch rectangular baking pan.
7. Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this will dry out the cake.
8. Cool Cake: Remove the cake from the oven and place the pan on a wire rack to cool completely. Let the cake cool in the pan for about 20-30 minutes. Once slightly cooled, use the parchment paper overhangs to carefully lift the cake out of the pan and transfer it to the wire rack to cool completely before frosting. This is crucial; frosting a warm cake will result in a melted mess.

Part 2: Prepare the Decadent Chocolate Truffle Frosting

1. Make Chocolate Ganache Base: Place the dark chocolate chips (or chopped chocolate) in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat and immediately pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
2. Stir Ganache: After 5 minutes, gently whisk the chocolate and cream mixture starting from the center and working your way outwards until it is completely smooth and glossy. If there are any unmelted chocolate pieces, you can microwave the ganache for 10-15 seconds and stir again, or place the bowl over a double boiler.
3. Cool Ganache: Allow the ganache to cool at room temperature until it is thick but still pourable. This may take 30-60 minutes, or you can speed it up slightly by placing it in the refrigerator for 10-15 minutes, stirring frequently to ensure even cooling and to prevent it from solidifying too much.
4. Whip Butter: In a large mixing bowl with an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter on medium speed until it is light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed.
5. Combine Ganache and Butter: Add the cooled (but still somewhat fluid) ganache to the whipped butter. Beat on medium-low speed until well combined.
6. Add Powdered Sugar and Flavoring: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the sugar is added, increase the speed to medium-high and beat for another 3-5 minutes until the frosting is light, fluffy, and smooth. Add the vanilla extract and salt and beat until combined. If the frosting is too thick, add a tablespoon of milk or cream. If it’s too thin, add more sifted powdered sugar. The consistency should be thick, spreadable, and rich.

Part 3: Frost and Garnish the Cake

1. Place Cake on Board: Once the chocolate cake is completely cool, carefully transfer it to a cake board or your desired serving platter.
2. Apply Frosting: Spread the decadent chocolate truffle frosting evenly over the top of the cooled cake. Use an offset spatula or the back of a spoon to create smooth and slightly wavy patterns on the top surface, as seen in the image.
3. Decorate Cake Board (Optional): If desired, use any excess frosting to pipe or spread a decorative border around the base of the cake on the cake board, similar to the presentation in the image.
4. Garnish (Optional): While the frosting is still soft, you can add chocolate shavings, chocolate curls, or sprinkles to the top for extra visual appeal.

Part 4: Chill and Serve

1. Chill (Optional but Recommended): For the frosting to set slightly and for easier slicing, chill the cake in the refrigerator for at least 30 minutes before serving.
2. Slice and Enjoy: Slice the Super Moist Chocolate Truffle Cake into desired portions. For cleaner slices, use a sharp knife warmed under hot water and wiped clean between each cut. Serve chilled or at room temperature.

Tips for Success:

• Quality Ingredients: The richness of this cake heavily relies on the quality of your chocolate and cocoa powder. Opt for good quality brands for the best flavor.
• Dutch-Processed Cocoa: Using Dutch-processed cocoa powder will give your cake a darker color and a milder, less bitter chocolate flavor compared to natural cocoa powder.
• Room Temperature Ingredients: For the cake batter, ensure that your eggs, buttermilk, and any other dairy are at room temperature. This helps them emulsify better, creating a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the cake batter, especially after adding the flour, can develop gluten, leading to a tough, dry cake. Mix only until the ingredients are just combined.
• Hot Coffee: The hot coffee in the cake batter is crucial. It enhances the chocolate flavor and makes the cake incredibly moist. The coffee flavor itself is typically not discernible in the finished cake.
• Cool Cakes Completely: This is a non-negotiable step for any frosted cake. If the cake is warm, the frosting will melt and slide off, creating a mess.
• Ganache Consistency: For the frosting, ensure your ganache is cooled but still slightly fluid when you combine it with the whipped butter. If it’s too warm, it can melt the butter. If it’s too cold and firm, it won’t incorporate smoothly.
• Sifting Powdered Sugar: Sifting powdered sugar prevents lumps in your frosting, ensuring a silky smooth texture.
• Storage: Store the Super Moist Chocolate Truffle Cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 20-30 minutes before serving for the best texture.
• Presentation: The simple yet elegant frosting design and the clean edges on the cake board make this cake visually appealing. Don’t be afraid to add extra chocolate shavings or a sprinkle of cocoa powder if desired.
• Dessert Category: This Super Moist Chocolate Truffle Cake is a sweet dessert. It contrasts with savory dishes like Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, or Fresh Napa Cabbage Salad.
• Distinction from other desserts: While a chocolate cake is a dessert, it differs from No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, or Peach Cobbler. It is also not a condiment like Lemon Curd, or a simple loaf of bread.