Go Back

Easter Chocolate Truffle Cake

A rich and velvety chocolate cake perfect for celebrating Easter or any special occasion, customizable with various flavors and toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Festive
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 300 g dark chocolate, chopped Use high-quality dark chocolate for best flavor.
  • 1 cup heavy cream Heated until steaming for ganache.
  • 1 cup unsalted butter, softened Make sure to cool the mixture slightly before adding to the eggs.
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • ¾ cup all-purpose flour Sift with cocoa powder and salt.
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Decoration
  • 1 cup mini chocolate eggs For decoration.
  • 2 tablespoons powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Melt the dark chocolate and butter in a double boiler or microwave until smooth. Let cool slightly.
  3. In a separate bowl, whisk the eggs and sugar until light and fluffy. Stir in the vanilla extract.
  4. In another bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the egg mixture.
  5. Stir in the melted chocolate mixture until well combined and smooth.
  6. Divide the batter evenly into the prepared pans.
Baking
  1. Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
  2. Let cool completely.
Making Ganache & Assembly
  1. Heat the heavy cream until steaming, then pour over the remaining chopped chocolate. Let sit for 2 minutes, then stir into a smooth ganache.
  2. Chill slightly until thickened but spreadable.
  3. Layer one cake with half of the ganache. Place the second cake on top and frost with the remaining ganache.
  4. Decorate with mini chocolate eggs and a dusting of powdered sugar.
  5. Slice and serve chilled or at room temperature.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to a week. To freeze, wrap slices individually in plastic wrap and foil, thaw in the fridge overnight before serving. Reheat if desired.