Luxury Chocolate Truffle Drip Cake
Indulge in this luxurious chocolate truffle drip cake, perfect for any celebration, combining soft chocolate sponge with silky ganache and a delightful chocolate drip.
Servings 10 pieces
Calories 450kcal
Ingredients
For the Cake
- 200 g all-purpose flour Sifted for extra-light cake layers.
- 60 g cocoa powder Use a high-quality unsweetened cocoa powder.
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 200 g sugar Superfine sugar recommended for easier creaming.
- 2 large eggs Bring to room temperature.
- 120 ml vegetable oil Or melted butter for richer flavor.
- 200 ml buttermilk Or milk mixed with 1 tsp vinegar.
- 1 tsp vanilla extract Flavor booster.
- 1 pinch salt Balances sweetness.
For the Frosting
- 250 g dark chocolate, chopped At least 60-70% cocoa recommended.
- 250 ml heavy cream For silky smooth texture.
- 200 g butter, softened Let sit at room temperature.
- 250 g powdered sugar, sifted For a dreamy finish.
For the Drip Ganache
- 150 g dark chocolate, chopped Chopped finely for easy melting.
- 150 ml heavy cream Warm for glossy drip.
For Decoration
- Assorted chocolate truffles (white, milk, dark), Ferrero Rocher, Raffaello, or homemade pralines Pile on for luxury.
- Fresh berries (raspberries, strawberries), chocolate bars, curls, and sprinkles For added color and texture.
- Fresh mint leaves For a pop of freshness.
Instructions
Preparation and Baking
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch cake pans with parchment.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat eggs and sugar until fluffy. Drizzle in the oil (or melted butter), buttermilk, and vanilla, whisking until combined.
- Add the dry ingredients to your wet mixture in two batches, mixing gently until smooth.
- Divide batter evenly between the two pans and bake for 25–30 minutes. Let cakes cool completely.
Making the Frosting and Assembly
- Heat 250 ml heavy cream until just steamy. Pour over 250 g chopped chocolate, stir until glossy.
- Cool slightly, then whip with butter and powdered sugar until light and creamy.
- Level the cooled cakes, sandwich with frosting, and cover the outside smoothly. Chill for 30 minutes.
Making the Drip Ganache and Decorating
- Warm 150 ml cream until steaming and pour over 150 g chopped dark chocolate. Stir until silky and let cool until thick but pourable.
- Spoon or pipe ganache along the cake's edges to create drips.
- Decorate with truffles, Ferrero Rocher, pralines, berries, chocolate shards, curls, mint, and a dusting of cocoa or gold sprinkles.
Notes
For best results, use room temperature ingredients and chill the cake before dripping. Customize toppings to your liking.
