This Martha Stewart Chocolate Truffle Cake is an ultra-rich and indulgent recipe, which uses semisweet chocolate and heavy cream. It’s the ultimate comfort food dessert, ready in just about 1 hour.
Martha Stewart Chocolate Truffle Cake Ingredients
Cake:
- 2-1/2 cups 2% milk
- 1 cup butter, cubed
- 8 ounces semisweet chocolate, chopped
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling:
- 6 tablespoons butter, cubed
- 4 ounces bittersweet chocolate, chopped
- 2-1/2 cups confectioners’ sugar
- 1/2 cup heavy whipping cream
Ganache:
- 10 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
How To Make Martha Stewart Chocolate Truffle Cake
- Melt chocolate base: In a large saucepan, heat milk, butter, and semisweet chocolate over low heat until melted and smooth. Remove from heat and let stand for 10 minutes.
- Preheat and prep: Preheat oven to 325°F. Grease and flour three 9-inch round baking pans.
- Mix wet ingredients: In a large bowl, beat eggs and vanilla. Stir in the cooled chocolate mixture until smooth.
- Add dry ingredients: In another bowl, whisk together flour, sugar, baking soda, and salt. Gradually add to the chocolate mixture and mix well. Batter will be thin.
- Bake the cakes: Divide batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- Make the filling: In a small saucepan, melt butter and bittersweet chocolate. Stir in confectioners’ sugar and heavy cream until smooth and spreadable.
- Make the ganache: Place chopped semisweet chocolate in a bowl. In a small saucepan, bring cream just to a boil, then pour over chocolate. Whisk until smooth. Let cool, stirring occasionally, until ganache thickens to a spreading consistency.
- Assemble the cake: Place one cake layer on a serving plate. Spread with half of the filling. Add the second layer and spread with remaining filling. Top with third layer and cover the top and sides with ganache.
- Chill: Store in the refrigerator until ready to serve.
Recipe Tips
- How to get smooth ganache: Let the hot cream sit on the chopped chocolate for a minute before whisking to ensure even melting.
- Why is my batter so thin? That’s expected for this recipe — it leads to a moist, tender crumb.
- Can I use dark chocolate instead of semisweet? Yes, but the flavor will be deeper and more intense.
- How to keep layers from sliding: Chill each layer briefly after applying filling to help it set before stacking.
- Best way to slice the cake cleanly: Use a hot knife (dip in warm water and wipe dry) for cleaner cuts.
What To Serve With Chocolate Truffle Cake
This dense, rich cake pairs beautifully with light or fruity sides:
- Fresh raspberries or strawberries
- A dollop of whipped cream
- Vanilla or coffee ice cream
- Espresso or cappuccino
- A glass of dessert wine like port
How To Store Chocolate Truffle Cake
Refrigerate: Store covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20 minutes before serving.
Freeze: Wrap individual slices in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge.
Chocolate Truffle Cake Nutrition Facts
- Calories: 676 per slice
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 109mg
- Sodium: 299mg
- Carbohydrates: 84g
- Sugar: 63g
- Fiber: 3g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake a day in advance?
Yes, it’s even better after chilling overnight. Just keep it covered in the fridge.
Why is my ganache too runny?
Let it cool longer, stirring occasionally, until it thickens to a spreadable consistency.
Can I bake this in two pans instead of three?
Yes, but you’ll need to adjust baking time and slice each cake into two thinner layers.
Do I need to refrigerate leftovers?
Yes, because of the cream in the ganache and filling.
Can I use milk chocolate instead?
You can, but the cake will be much sweeter. Adjust sugar to taste if needed.
Try More Recipes:
- Martha Stewart Chocolate Sponge Cake
- Martha Stewart Chocolate Sheet Cake
- Martha Stewart Chocolate Raspberry Cake
