Dark and White Chocolate Truffle Cake Recipe

A rich and indulgent dark and white chocolate truffle cake topped with cake truffles, that celebrates chocolate of all types and flavors.

Chocolate makes everything better, that was actually proven by scientists as well. It improves your mood and is definitely good for your soul, so lets start our Monday with an extremely chocolaty Dark and White Chocolate Truffle Cake that is actually packed with a few pounds of chocolate! Now thats a good start of the week.

Dark and White Chocolate Truffle Cake

This Dark and White Chocolate Truffle Cake is made of layers and layers of decadent white, dark and milk chocolate. The cake batter was infused with boiled cocoa powder and melted chocolate for a fudgy, truffle like batter. The cake is topped with sweet white and milk chocolate whipped ganache and covered in an irresistible, smooth and creamy dark chocolate buttercream frosting.

dark and white chocolate truffle cake

Chocolate Brownie Cake with Vanilla Mascarpone Butter Cream

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Obviously you must be a chocolate lover to like this Dark and White Chocolate Truffle Cake as every single bite is an overload of chocolate flavor. Every bite is rich and decadent and you better serve small slices as the cake is very filling. To make it even better and extra scrumptious I made mini chocolate truffle cakes, placed them on the cake and covered them in an abundance of dark chocolate.

As you can see this Dark and White Chocolate Truffle Cake is no joke, its rich, its flavorful, its loaded with an unimaginable amount of chocolate, I wanted to call it death by chocolate truffle cake, but decided against that name, since this cake is so much more. It truly has the texture of a chocolate truffle, its rich and buttery taste would remind you of the most luxurious and finest truffles. Its dense texture is what makes it stand apart in the crowd. All the chocolate flavors create an unforgettable experience, and every single crumb brings a different chocolaty taste.

dark and white chocolate truffle cakeThe chocolate cake truffles that I used to top this dark and white chocolate truffle cake can be served on their own, they pack a lot of flavor as they are made of crumbles of the chocolate truffle cake and mixed with milk chocolate ganache.

dark and white chocolate truffle cakeIf anyone still has any questions, I want to clarify that this is NOT a low calorie dessert 🙂 This is the most decadent cake you will ever have, so bring on the stretchy pants and grab a fork, we are in for a real treat!

dark and white chocolate truffle cakeI made this cake for a very dear friend’s birthday, she is a huge chocolate fan, and I wanted her to experience the chocolate spectrum in every single bite for her birthday. While this is a rich dessert, this dark and white chocolate truffle cake is the most chocolate loaded cake you will ever find. Each bite celebrates chocolate, its versatility and deliciousness.

The Dark and White Chocolate Truffle Cake itself is not very hard to make, just a few steps to follow, a little time consuming, but so worth it.

dark and white chocolate truffle cakeThis Dark and White Chocolate Truffle Cake is an ode to chocolate and all the people that love it!

5.0 from 3 reviews
Dark and White Chocolate Truffle Cake Recipe
 
Prep time
Cook time
Total time
 
A rich and indulgent dark and white chocolate truffle cake topped with cake truffles, that celebrates chocolate of all types and flavors.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • Cake Layers
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 stick unsalted butter
  • ½ cup unsweetened cocoa powder
  • 1 cup water
  • ⅔ cup mascarpone cheese, room temperature
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1¼ cups all-purpose flour
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • White Chocolate Whipped Ganache:
  • 1 pound white chocolate, chopped
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 cups powdered sugar
  • Milk Chocolate Whipped Ganache:
  • 1⅓ cups heavy cream
  • 10 ounces milk chocolate, chopped
  • 3 cups powdered sugar
  • Dark Chocolate Frosting:
  • 4 ounces dark chocolate, chopped
  • 3 tablespoons granulated sugar
  • ¼ cup corn syrup
  • 6 tablespoons unsweetened cocoa powder
  • ¼ cup plus 2 tablespoons water
  • 1 pound (4 sticks) unsalted butter, softened
  • ¾ cup powdered sugar
  • Cake Truffles:
  • 1 cup milk chocolate ganache
  • cake edges and top (see in instructions)
  • 10 ounces dark chocolate
Instructions
  1. Preheat the oven to 350°.
  2. Spray with non stick baking spray a 18x13 inch sheet cake pan and line with parchment paper, spray the parchment paper with baking spray. Set aside.
  3. In a medium saucepan, melt the chopped chocolate with the butter over very low heat, stirring gently. Once chocolate has completely melted, remove the mixture from the heat and let cool slightly.
  4. In a small saucepan, combine cocoa powder with the water and bring to a boil, whisking constantly. Let it cool slightly and then whisk the mixture into the melted chocolate. Whisk in the mascarpone cream cheese.
  5. In a large bowl or in the bowl of an electric mixer fitted with the wire attachment, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture.
  6. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt. Using a spatula, gently fold in the dry ingredients into the cake batter until fully incorporated.
  7. Transfer the batter to the prepared pan and bake the cake in the lower third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed.
  8. Let the cake cool completely in the pans.
  9. White Chocolate Whipped Ganache:
  10. In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat and set aside. Discard the water from the sauce pan, add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Lumps will start to appear, don't be afraid, continue to quickly mix until the mixtures combine and the lumps dissapear. Set the bowl in a cool place for at least 1 hour.
  11. Once the ganache has cooled down, using a hand mixer or an electric mixer whisk in the powdered sugar. Once you did this cool the mixture for a few minutes only and start layering it on the cake as if placed in the fridge it will stiffen.
  12. Milk Chocolate Whipped Ganache:
  13. In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until shiny and smooth. Set the bowl in a cool place for at least 1 hour.
  14. Once the ganache has cooled down, measure 1½ cups of chocolate ganache and set aside for the cake truffles.
  15. Using a hand mixer or an electric mixer whisk in the powdered sugar into the remaining chocolate ganache. Once you did this cool the mixture for a few minutes only and start layering it on the cake as if placed in the fridge it will stiffen.
  16. Dark Chocolate Frosting:
  17. In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the melted chocolate. Let cool completely, about 30 minutes.
  18. In the bowl of an electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. With a spatula scrape the bowl and whisk until fully combined. With the mixer on low speed, beat in the confectioners' sugar, scraping and beating until fully combined.
  19. Cake Arrangement:
  20. Cut out a 5-by-11-inch cardboard rectangle.
  21. Carefully transfer the cake from the pan to a working area. You will need someone's help on this one, as its easier if you carefully hold the parchment paper with the cake up and someone is pulling the pan.
  22. Once the cake was transferred on a working area, place the cardboard one inch from the left corner and cut a rectangle. Repeat moving to the right, you will end up with 3 rectangles.
  23. Using a cake leveler, level the top of the rectangles.
  24. Transfer the cake edges and removed tops to a medium bowl and crumble with your hands. Set aside as thats what we will be using for the cake truffles.
  25. Using a cake lifter, transfer one of the rectangles to a flat rectangle platter, that is our first layer.
  26. Spoon dollops of milk chocolate whipped ganache onto the cake and spread it evenly, make the layer as thick as you want, you must have just a little chocolate whipped ganache leftover.
  27. Top with another cake rectangle and top it with white chocolate whipped ganache. Top with the final layer, if you have chocolate whipped ganache left spread it on the top layer.
  28. Coat the sides and top of the cake with a thick layer of chocolate frosting and refrigerate to set the frosting.
  29. Cake Truffles:
  30. Mix cake leftovers with chocolate ganache in a bowl using a fork until well combined, you can make small golf ball sized cake balls and place them on parchment paper and refrigerate until firm.
  31. Or you can use a silicone petit four cakes or truffles form, press the cake truffle batter which is soft at this point into the form, refrigerate for a few hours and when ready remove from silicone form and top the cake. I made 16 truffles.
  32. In a medium bowl set over a medium saucepan of simmering water, melt the dark chocolate. Remove from the heat and set aside for a few minutes to cool down. Pour the melted chocolate over the cake truffles and cake.
  33. When serving the cake run a knife thru hot water before slicing it while the cake is cold, and let the slices come to room temperature before serving.
Notes
Specialty tools used: cake leveler and cake lifter.

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