Easter Chocolate Truffle Cake
Easter Chocolate Truffle Cake is the perfect dessert to celebrate the holiday season. Its rich, velvety texture combined with deliciously decadent chocolate makes it a crowd-pleaser. This cake is simple to make and can be customized to suit your tastes, whether you prefer a classic chocolate flavor or something a bit more adventurous.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 4g
Carbohydrates: 41g
Fat: 30g
Fiber: 2g
Sugar: 28g
Sodium: 200mg
Why Make Easter Chocolate Truffle Cake
Easter Chocolate Truffle Cake is not just a delicious treat; it also offers flexibility in its preparation. You can easily adapt the recipe by adding nuts, fruits, or other flavorings. With its luscious chocolate ganache and lovely decorations, it’s a showstopper for any gathering. Plus, it can be made a day in advance, allowing you to save time on the day of your celebration.
How to Make Easter Chocolate Truffle Cake Step by Step
Ingredients
300g dark chocolate, chopped
1 cup (240ml) heavy cream
1 cup (225g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
4 large eggs
¾ cup (95g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup mini chocolate eggs
2 tablespoons powdered sugar, for dusting
Directions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Melt the dark chocolate and butter in a double boiler or microwave until smooth. Let cool slightly. In a separate bowl, whisk the eggs and sugar until light and fluffy. Stir in the vanilla extract. In another bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the egg mixture. Stir in the melted chocolate mixture until well combined and smooth. Divide the batter evenly into the prepared pans. Bake for 25–30 minutes until a toothpick comes out with moist crumbs. Let cool completely. Heat the heavy cream until steaming, then pour over the remaining chopped chocolate. Let sit for 2 minutes, then stir into a smooth ganache. Chill slightly until thickened but spreadable. Layer one cake with half of the ganache. Place the second cake on top and frost with the remaining ganache. Decorate with mini chocolate eggs and a dusting of powdered sugar. Slice and serve chilled or at room temperature.
How to Serve Easter Chocolate Truffle Cake
Serve Easter Chocolate Truffle Cake on its own, or pair it with a scoop of vanilla ice cream for added indulgence. For a refreshing touch, a side of fresh berries complements the rich flavors beautifully. Alternatively, a dollop of whipped cream would make this cake even more delightful and festive.
How to Store Easter Chocolate Truffle Cake
Store any leftover Easter Chocolate Truffle Cake in an airtight container in the refrigerator for up to a week. If you want to save it for later, you can freeze slices individually wrapped in plastic wrap and foil. Thaw in the fridge overnight before serving. To reheat, simply place a slice in the microwave for a few seconds until warmed through.
Expert Tips for Cooking Easter Chocolate Truffle Cake
- Use high-quality dark chocolate for the best flavor.
- Make sure the butter and chocolate mixture is cooled slightly before adding to the eggs to prevent curdling.
- Don’t skip the chilling step for the ganache; it needs to thicken for a smooth spread.
- Decorate right before serving for the prettiest presentation.
- Feel free to switch up the decorations with seasonal candies.
Delicious Variations of Easter Chocolate Truffle Cake
For a twist on this classic, try adding some orange zest to the batter for a citrusy kick. You could also incorporate a layer of raspberry jam between the cakes to bring a fruity element into play. For a spiced version, add a pinch of cinnamon or chili powder for a hint of heat.
Easter Chocolate Truffle Cake is a must-try for anyone who loves rich, chocolatey desserts. Its flavor is out of this world, and its simple preparation makes it accessible for bakers of all skill levels. Whether it’s for Easter or any special occasion, you’ll find that this cake is a versatile treat perfect for satisfying your sweet tooth.
Easter Chocolate Truffle Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Melt the dark chocolate and butter in a double boiler or microwave until smooth. Let cool slightly.
- In a separate bowl, whisk the eggs and sugar until light and fluffy. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the egg mixture.
- Stir in the melted chocolate mixture until well combined and smooth.
- Divide the batter evenly into the prepared pans.
- Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Let cool completely.
- Heat the heavy cream until steaming, then pour over the remaining chopped chocolate. Let sit for 2 minutes, then stir into a smooth ganache.
- Chill slightly until thickened but spreadable.
- Layer one cake with half of the ganache. Place the second cake on top and frost with the remaining ganache.
- Decorate with mini chocolate eggs and a dusting of powdered sugar.
- Slice and serve chilled or at room temperature.
