Chocolate Truffle Cake
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 10 inch round cake
  • 14 Tablespoons butter, softened
  • 7 oz chocolate
  • 8 eggs
  • ¾ cup sugar
  • 1½ cups flour (200 GRAMS)
  • 2 teaspoons baking powder
  • 6 oz chocolate
  • 8 oz cream cheese
  • ¾-1 can condensed milk
  • 1-2 Tablespoons chocolate liquer
  • 1 cup heavy cream
  • ½ cup water
  • ⅓ cup sugar
  • ½ cup chocolate liquer
  • cocoa, for dusting the cake
  • chocolate truffles, for decorating the cake
For the cake:
  1. Preheat the oven to 350 degrees. Spray a 10 inch round cake pan with baking spray, or brush it with melted butter and then sprinkle with flour. Line the bottom of the pan with parchment paper and spray it with baking spray too.
  2. Melt the chocolate for both the cake and the frosting over a double boiler. Set aside to cool.
  3. Cream butter and half the sugar in a standing mixer with a paddle attachment or a hand mixer until light and fluffy.
  4. Add the egg yolks. Mix until combined.
  5. Add half the melted chocolate and mix until combined.
  6. Meanwhile whisk the flour with the baking powder.
  7. Add the dry ingredients to the cake batter and mix just until it's combined. It's ok if there are a few streaks of flour left. You can finish mixing it later with a rubber spatula.
  8. Whisk the egg whites in a standing mixer until they are foamy, gradually add the remaining sugar. Keep whisking until stiff peaks form.
  9. Gently fold it into the cake batter. Be careful not to deflate the batter too much.
  10. Pour ⅓ of the batter into the prepared cake pan.
  11. Bake for 15 minutes, or until the cake is nice and springy when you touch it, or when a toothpick comes out clean. Bake the other two cake layers. Cool. Slice each cake in half horizontally.
For the syrup:
  1. In a small saucepan, combine the water, sugar and chocolate liquer and cook over medium-hot heat until the sugar melts. Cool.
For the frosting:
  1. Cream the cream cheese and condensed milk in a standing mixer with a paddle attachment.
  2. Add the other half of the melted chocolate and chocolate liquer. Mix until well combined.
  3. In another chilled bowl and whisk attachment, whisk the heavy cream until peaks form. Gently fold it into the rest of the frosting.
Assembling the cake:
  1. Line the edges of a round cake platter with aluminum foil or parchment paper.
  2. Brush the top of each cake layer with the syrup.
  3. Spread the frosting on each of the cake layers. Smooth the frosting over the sides and top of the cake.
  4. Dust surface of the cake with cocoa and place the truffles around the edges of the cake.
Recipe by Olga's Flavor Factory at