12 Amazing Chocolate Truffle Cake Recipes for a Dessert to Die For

You know what’s better than chocolate truffles? Well, a chocolate truffle cake of course!

Imagine that delectable fudgy ganache, rich chocolatey coating, but in bigger proportions. If those bite-sized wonders don’t do it for you anymore, then we’re sure that truffle cakes are just what the doctor ordered.

Well, if you’re one of those people who stuck to truffles instead of cakes because you’re not that capable in the kitchen, worry not! We’ve compiled a list of 12 amazing chocolate truffle cake recipes that has everything for everyone. We have easy recipes for beginners, and harder ones for experts in the kitchen. We have different flavored truffle cakes, and truffle cakes made in different ways. To make it even better, we’ve even put in truffle pastries like tarts, pies and muffins!

These recipes are easy to follow and include ingredients available at your local store so you can use any of the recipes listed below on your next family gathering, birthday celebration, or even as a simple reward to yourself for a job well done!

1. Easy Chocolate Truffle Cake Recipe

Prep Time: 30 minutes

Cooking Time: 1 hour

Level of Difficulty: 3

easy chocolate truffle cake recipe

source: http://prettypinkapron.com/chocolate-truffle-cake/


The Cake:

  • 11 tablespoons softened unsalted butter
  • 6 ounces semisweet chocolate, chopped
  • 1 ½ cups of flour
  • ½ cup of confectioners' sugar
  • 7 eggs, separated
  • ½ teaspoon salt
  • ½ cup dark rum
  • 1 cup sugar

The Ganache:

  • 24 ounces semisweet chocolate, roughly chopped
  • 3 cups of heavy cream
  • Cocoa powder, for dusting
  • Chocolate shavings


The Cake:

1. Heat the oven to 325°F.

2. Line the bottom of a 9-inch springform pan with wax paper. Grease the pan using 1 tablespoon butter.

3. Sprinkle some flour on the inside of the pan, shaking it slightly for an even coating. Invert the pan and tap the excess flour out. Set aside.

4. Place a medium-sized heat-safe bowl over a saucepan with simmering water. Add the chocolate and melt it thoroughly. Set aside to cool.

5. In a large-sized bowl, mix the melted chocolate, confectioners' sugar, and softened butter, with a handheld mixer until the mixture becomes pale and fluffy (around 2 minutes or so).

6. Add the egg yolks one at a time, incorporating well after each yolk. Add the flour and salt. Mix all the ingredients until everything is completely incorporated. Set the batter aside.

7. In a separate bowl, beat the egg whites until frothy. Add ¼ cup of sugar and whisk until stiff, glossy peaks form.

8. With a spatula, fold in the egg whites into the batter. Pour the cake batter into the prepared pan, using the spatula to smooth the top. Place the pan in the oven and bake for an hour. You’ll know that the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is good to go.

9. Transfer the cake to a rack. Set aside to cool.

10. Once the cake has cooled, invert it and unmold. Cut the cake into 3 even horizontal layers and set aside.

11. Dissolve the remaining sugar in ¼ cup of water in a small saucepan over medium heat. Heat the mixture, whisking constantly, until it turns into a thick, syrup-like consistency. Remove the pan from the fire and add rum. Stir and set aside to cool.

The Ganache:

1. Place the roughly chopped chocolate in bowl under an electric mixer.

2. In a separate saucepan, bring the heavy cream to a boil. Pour the boiling cream over the chocolate and let it sit for around 5 minutes.

3. Use a rubber spatula to combine the chocolate and cream together. Let the mixture cool for a bit, stirring it constantly, until the mixture cools to room temperature.

4. Allow the ganache to chill until it has a consistency similar to peanut butter. Take the bowl and place it under standing mixer with a whisk attachment.

5. Whip the ganache on medium speed for 15 to 20 seconds.

6. On a cake circle, place the bottom cake layer. Brush the cake with rum syrup using a pastry brush. Spread some of the ganache across the top. Repeat the process of cake layer, rum syrup, and ganache until you use up all 3 cake layers. Spread any remaining ganache over the top and around the sides of the cake.

7. Take the chocolate shavings and press it onto the sides of the cake. Using a mesh sieve, sift the cocoa powder over the top of the cake.

This easy chocolate truffle cake recipe makes 16 servings of chocolatey goodness. For best results, use chocolate with at least 54% cocoa content when baking this truffle cake.

2. Chocolate Truffle Layer Cake

Prep Time: 1 hour

Cooking Time: 40 minutes

Level of Difficulty: 4

recipe for chocolate truffle cake

source: http://www.foodandwine.com/recipes/chocolate-truffle-layer-cake


The Cake:

  • 10 ounces of finely chopped, bittersweet chocolate
  • 1 tablespoon pure vanilla extract
  • 1 stick unsalted butter
  • 1 cup water
  • 1/3 cup unsweetened cocoa powder
  • 6 ounces crème fraîche
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup light brown sugar
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar

White Chocolate Ganache:

  • 1 1/3 cups plus 2 tablespoons of heavy whipping cream
  • 10 ounces chopped bittersweet chocolate

White Chocolate Ganache:

  • 16 ounces chopped white chocolate
  • 3/4 cup plus 2 tablespoons of heavy whipping cream
  • 2 tablespoons softened, unsalted butter


  • 3 tablespoons granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup corn syrup
  • 1/4 cup plus 2 tablespoons water
  • 1 tablespoon brandy
  • 16 ounces softened unsalted butter
  • 3/4 cup sifted confectioners' sugar
  • Bittersweet and white chocolate shavings, for garnish


1. Preheat the oven to 350°F. Grease two 15x12-inch jelly roll pans with butter and line the bottom of the pans with wax paper.

2. In a medium-sized saucepan, combine 6 ounces of the chopped bittersweet chocolate with vanilla and butter over minimal heat, and start melting the chocolate, constantly stirring. Take the chocolate mixture away from the heat and let it cool slightly.

3. In a separate saucepan, heat the cocoa and water until it boils, constantly whisking. Allow the mixture to cool slightly before adding it to the melted chocolate. Add the crème fraîche. Incorporate all the ingredients thoroughly.

4. In another bowl, beat the whole eggs, egg yolks and the sugars with a handheld mixer at medium speed for around 5 minutes, or until the mixture becomes pale and fluffy. Fold in the chocolate mixture.

5. In a medium bowl, mix the flour, baking powder, baking soda, and salt. Use a sieve to sift the dry ingredients into the rest of the cake batter. Fold the ingredients with a large, rubber spatula until incorporated fully.

6. Pour the cake batter into the prepared pans and spread it around evenly using a spatula. Sprinkle the top with the remaining 4 ounces of chopped bittersweet chocolate.

7. Place the pans in the lower or middle third levels of the oven and bake for 25-30 minutes, or until the center retains its shape when lightly pressed.

8. Allow the cakes cool while still in the pans.

9. Place a medium-sized heat-safe bowl over a medium saucepan with simmering water. Melt the white chocolate thoroughly. Remove the bowl from the heat.

10. Remove the simmering water from the saucepan and dry it. Replace it with heavy cream and butter. Heat the mixture until the butter is completely melted and the edges of the saucepan start to bubble.

11. Pour the hot cream into the white chocolate. Set aside at room temperature until the ganache has hardened enough to retain its shape.

12. Repeat the same double boiler process for the chocolate ganache.

13. In a saucepan, carefully melt the chocolate listed under the frosting part of the ingredients over minimal heat, frequently stirring.

14. In another saucepan, mix the granulated sugar, cocoa, corn syrup, and water. Constantly stir the mixture until it comes to a boil. Turn off the heat and mix in the melted chocolate and brandy. Allow the mixture to cool at room temperature for 30 minutes.

15. Using an electric mixer at medium speed with a whisk attachment, mix the butter until it is fluffy and light. Pour in the cooled chocolate mixture. Change to low speed, and start adding in the confectioners' sugar little by little.

16. Cut out a 5x11-inch cardboard rectangle. Cover each cake with wax paper, which you then top with a cutting board or cookie sheet. Tip over the cakes, inverting them slowly until they’re clean off the pans. Use the cardboard rectangle cutout to cut and trim the cakes until they’re exactly 5x11 rectangles. You should have 6 5x11 rectangular cakes by the end of this process.

17.  Spread a small amount of chocolate frosting on the rectangle cutout and place one cake piece on top of it, peeling off the wax paper in the process. This shall serve as your cake’s bottom layer.

18. Spread ½ of the white chocolate ganache over the bottom layer, and top it with another cake piece.

19. Spread ½ of the chocolate ganache on top of the most recently placed layer and top with another cake piece.

20. Spread 1 and 1/4 cups of the frosting on top of the newly formed layer and top with yet another cake piece.

21. Repeat the last three steps until all cake pieces are used. Remember to peel off the wax paper from the cake piece before layering it. Keep the cake vertically upright by smoothing the sides with a metal spatula.

22. Once all layers have been made, coat the sides and top with the rest of the chocolate frosting. Place the cake in the fridge to set the frosting.

23. Top the cake with chocolate shavings as garnish.

This chocolate truffle cake recipe makes approximately 16 servings. This is definitely the best chocolate truffle cake recipe because of the amazing bittersweet chocolate and white chocolate combination.

3. Peanut Butter Truffle Chocolate Cake

Prep Time: 30 minutes

Cooking Time: 40 minutes

Level of Difficulty: 3

chocolate truffle cake recipes

source: http://www.lifeloveandsugar.com/2015/07/13/peanut-butter-truffle-chocolate-cake/


The Cake:

  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 cup and 2 tablespoons dark cocoa powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/2 cup boiling water
  • 3/4 tsp vanilla extract

The Truffle:

  • 2 1/4 cups heavy whipping cream
  • 20 ounces peanut butter chips
  • 8 ounces mascarpone cheese

The Icing:

  • 1/4 cup butter
  • 1/4 cup vegetable shortening
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2-3 teaspoons water


1. Prepare a 9-inch cake pan, lining the bottom with wax paper greasing the sides with butter.

2. Combine the sugar, flour, baking soda, cocoa powder and salt in a bowl and mix thoroughly.

3. Add the buttermilk, egg, and vegetable oil. Blend into the mixture.

4. Mix the vanilla and boiling water before adding it to the mixture. Mix thoroughly.

5. Pour the batter into the cake pan. Bake at 300°F for around 30-35 minutes. If you poke the toothpick into the cake and the toothpick comes out with only a few crumbs, the cake is done.

6. Remove the cake and set it aside to cool for around 10 minutes. Transfer the cake onto a cooling rack. Set aside.

7. Now it’s time to move onto the truffle layer. Place the peanut butter chips into a mixing bowl.

8. Heat the heavy cream in the microwave until it boils, then pour the cream over the peanut butter chips.

9. Cover the bowl with clear plastic wrap and let it sit for 5 to 7 minutes.

10. Beat the mixture until it becomes smooth. Cover again and chill inside the refrigerator for around 45-60 minutes.

11. Once the mixture has thickened somewhat, remove it from the refrigerator and add the mascarpone cheese. Mix until smooth.

12. Go back to your cooled cake. Using a serrated knife, cut out the cake’s dome top.

13. Place the cake inside a 9-inch springform pan Line the sides of the pan with wax paper, making sure that the wax paper sticks out of the edges of the pan.

14. Pour the peanut butter mixture on top of the cake and spread it evenly using a spatula. It can go over the edges of the cake pan, as long as it stays inside the wax paper lining. Chill inside the fridge for 3 to 4 hours.

15. Remove the cake from the pan once the truffle layer has hardened.

16. Start with your chocolate icing. Mix the butter and shortening, and beat until smooth.

17. Stir in the cocoa, powdered sugar, and 1 teaspoon of water. Mix until smooth.

18. Continue adding water by the teaspoon until the icing achieves a smooth consistency.

19. Pipe the icing around the sides and edges. You may also drizzle chocolate sauce on top.

This truffle cake is perfect when kept in the refrigerator, and thawed for around 15-20 minutes before serving. This allows the truffle to soften somewhat, making it easier to eat.

4. No-Bake Dark Chocolate Truffle Key Lime Cheesecake

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 2

chocolate truffle pastry recipe

source: http://melaniemakes.com/blog/2015/04/no-bake-dark-chocolate-truffle-key-lime-cheesecake.html


  • 2 Oreo 8-inch pie crusts
  • 2¾ cups heavy whipping cream
  • 2 cups dark chocolate chips
  • 2 14-ounce cans sweetened condensed milk
  • A 12-ounce can of frozen limeade concentrate
  • 2 zested limes


1.  In a heat-safe bowl, combine the dark chocolate chips and 3/4 cup of the heavy whipping cream. Pop the bowl inside the microwave for one minute.

2. Remove from microwave and stir until the dark chocolate is completely melted. Pour the melted chocolate into the prepared Oreo pie crusts. Spread evenly.

3. Using an electric mixer with a whisk attachment, beat limeade concentrate, condensed milk, lime zest, and the remaining 2 cups of heavy whipping cream. Remove from mixer once soft peaks form.

4. Pour the mixture into the two pie crusts. Spread evenly with a rubber spatula.

5. You may decorate the cake with streaks of melted chocolate on top.

6. Refrigerate the cheesecake for at least 2-3 hours before serving.

This truffle cake recipe makes 2 cheesecakes, with a recommended 8 slices per cheesecake. If you can’t find Oreo pie crust, you can also use whole Oreo cookies. Just use a food processor to break down whole Oreo cookies into fine crumbs. This is the best dark chocolate truffle recipe for people who prefer to mix the sweetness of chocolate with tanginess of limes or lemons.

5. White Chocolate Truffle Cake

Prep Time: 1 hour

Cooking Time: 40 minutes

Level of Difficulty: 4

recipe of chocolate truffle cake

source: http://www.delicious.com.au/recipes/white-chocolate-truffle-cake/847ae4f9-a225-4459-8c48-f759cea78a5d


The Cake:

  • 7 ounces softened, salted butter
  • 9 ounces caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 2/3 cups sifted, self-raising flour
  • 1 cup milk
  • 5 ounces melted white chocolate


  • 1/2 cup heavy cream
  • 5 ounces chopped white chocolate, chopped
  • 1 teaspoon Grand Marnier liqueur


  • 1 1/2 cups heavy cream
  • 22 ounces chopped white chocolate


1. To prepare the truffles, heat the heavy cream in a small saucepan over medium heat, taking it off the heat just as it starts to boil.

2. Place the chopped chocolate in a heat-safe bowl. Pour the almost boiling cream into the bowl, letting it sit for a couple of minutes before stirring it until the chocolate melts completely.

3. Add the Grand Mariner liqueur. Mix until thoroughly incorporated. Place the bowl inside the fridge overnight. If you’re in a hurry, you can place them in the freezer for 2-3 hours, or until the cream is firm enough to mold.

4. Take the truffle mixture and using a spoon, shape them into small balls. Coat each ball in grated chocolate before storing them inside the fridge for later use.

5. Once you’re done with the truffles, it’s time to make the ganache. Heat the heavy cream in a saucepan over medium-low heat, constantly stirring.

6. Take the cream off the heat just as it starts to boil. Pour into a heat-safe bowl filled with chopped chocolate. Stir the chocolate until smooth. Pop the bowl into the freezer for 2-3 hours or until the ganache has thickened.

7. Now it’s time to move onto the cake.

8. Preheat oven to 160°C. Grease the sides and bottom of a springform cake pan with butter.

9. Using an electric mixer, combine sugar and butter until it becomes pale and thick.

10. Add the vanilla and eggs one by one, mixing constantly after adding each one.

11. Add half of the milk and flour. Mix thoroughly before adding the rest of the flour and milk. Slowly fold in the melted chocolate. Blend until thoroughly incorporated.

12. Pour the mixture evenly among pans. Bake the cake for 25-30 minutes. You’ll know that the cake is done when you insert a toothpick into the cake and the cake comes out clean.

13. Allow the cake to cool while still inside the pan for 5 to 10 minutes. Transfer the cake to wire racks to cool completely, right way up.

14. Once the cakes have completely cooled, start layering the cake and ganache mixture. First lay down the first cake layer, spread some ganache evenly on top of it, before topping it with another cake layer. Repeat until all cake layers are used up.

15. Spread the rest of the ganache on top and on the sides of the cake. Remove the truffles from the fridge and place them evenly on top of the cake.

This recipe makes 8-10 servings of delicious white chocolate truffle cake. Aside from Grand Mariner, you can use whatever orange liqueur that’s available to you.

6. Chocolate Truffle Tart

Prep Time: 30 minutes

Cooking Time: 1 hour

Level of Difficulty: 3

easy chocolate truffle cake recipe

source: https://downshiftology.com/recipes/chocolate-truffle-tart/?utm_source=Downshiftology&utm_campaign=dad37d6851-Chocolate_Truffle_Tart_Roasted_Beet_Humm2_10_2016&utm_medium=email&utm_term=0_315c23a5a7-dad37d6851-277645501&mc_cid=dad37d6851&mc_eid=07fd1ead13


Cake Crust:

  • 1½ cups almond flour
  • 3 tablespoons raw cacao
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt


  • 1 13.5-ounce can full-fat coconut milk
  • 10 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • ¼ teaspoon salt


  • 2 tablespoon coconut milk
  • 10 ounces bittersweet chocolate
  • 2 ounces bittersweet chocolate
  • 1 teaspoon maple syrup
  • 1 tablespoon water


1. Preheat oven to 350°F.

2. Combine all ingredients listed under cake crust in a medium bowl, blend until thoroughly incorporated. The mixture should have a thick and sticky consistency. Pour the mixture into the bottom of 9-inch tart pan. Use your fingers to pack the crust tightly against the bottom and sides. Puncture the crust bottom in three different spots using a fork.

3. Bake the cake crust for around 10 to 12 minutes or until the crust has started to firm. Remove from the oven and cool completely using a wire rack.

4. For the ganache filling, heat the coconut milk in a small saucepan and bring to a slow simmer. Remove from heat and add the chocolate. Stir the chocolate until smooth and melted. Allow to cool for around 10 minutes.

5. In another bowl, beat the eggs together with the salt and vanilla. Add the mixture to the cooled chocolate. Mix together.

6. Pour the chocolate ganache filling on top of the crust and bake for another 20-25 minutes. After baking, the cake filling should be slightly firm at edges, yet wobbly in the middle.

7. Remove the pan from the oven. Cool using a wire rack for around 30 minutes, before transferring the pan inside the refrigerator for 30 more minutes.

8. Now it’s time to make the glaze. Combine the coconut milk, water and maple syrup in a small saucepan over medium heat. Cook until the mixture simmers. Turn the heat off and add chocolate. Stir until the chocolate has thoroughly melted.

9. Cover the tart with the newly melted glaze. Tip the pan counterclockwise to ensure even coating. Allow the glaze to set for around 30 minutes.

While most people won’t consider this recipe a cake, it does represent everything a truffle stands for - thick chocolatey goodness, a fudgy and creamy filling, and a rich, wonderful ganache.

7. White Chocolate Raspberry Truffle Cheesecake

Prep Time: 30 minutes

Cooking Time: 1 hour and 15 minutes

Level of Difficulty: 4

recipe for chocolate truffle cake

source: http://www.kitchme.com/recipes/white-chocolate-raspberry-truffle-cheesecake-copycat


  • 1⁄2 cup seedless raspberry preserves
  • 1⁄4 cup water
  • 20 Oreos cookies
  • 1⁄3 cup melted margarine
  • 4 8-ounce bricks of cream cheese
  • 1 1⁄4 cup white sugar
  • 1⁄2 cup softened sour cream
  • 2 teaspoon vanilla extract
  • 5 whole eggs
  • 6 ounces white chocolate
  • Whipped cream


1. Find a baking pan that is large enough to a fit a 9-inch springform baking pan and fill it with 1/2 inch of water. Place the pan inside the oven.

2. Preheat the oven to 475°F. Line the sides and bottom of a 9-inch springform pan with wax paper.

3. In a heat-safe bowl, mix the raspberry preserves and 1/4 cup of water. Pop into the microwave and heat for 1 1/2 minutes. Whisk until smooth. Set aside to cool at room temperature before transferring the bowl inside the fridge to chill.

4. Combine the chocolate cookie crumbs and margarine until thoroughly incorporated. Pour the crumbs into the prepared pan and pack the crumbs against the bottom of the pan using a measure glass. The crumbs should take up the entire bottom of the pan as well as ⅔ up its sides.

5. Cover the bottom of the pan with foil to prevent the water bath from leaking. Store the crust inside the freezer while you get the filling ready.

6. Using an electric mixer, combine the cream cheese, sour cream, sugar, and vanilla. Beat on low speed for around a minute until the mixture is smooth and free of lumps. Slowly add the eggs one at a time until thoroughly combined.

7. Remove the crust pan from the freezer and evenly sprinkle 4 ounces of the white chocolate at the bottom. Pour in one-half of the filling. Drizzle some of the raspberry preserves on the surface. Using a butter knife, swirl the raspberry preserves around to even them out. Pour the rest of the filling on top.

8. Place the cheesecake pan on top of the water bath inside the oven. Bake the cake for 12 minutes Turn down the heat to 350°F and bake for another 50 to 60 minutes. The top of the cheesecake should be light brown.

9. Remove the cheesecake from the oven and allow it to cool using a wire rack. Once the cheesecake has cooled completely, cover it with plastic wrap and place it inside the refrigerator overnight.

10. You may garnish the cheesecake with shaved white chocolate and whipped cream.

This recipe yields around 12 servings. This recipe also works with other types of berries like strawberries or blueberries. Just swap the raspberry reserves with the berry of your choice.

8. Gluten-Free Chocolate Truffle Cakes

Prep Time: 40 minutes

Cooking Time: 1 hour 

Level of Difficulty: 3

chocolate truffle cake recipes

source: http://www.bettycrocker.com/recipes/gluten-free-chocolate-truffle-cakes/e612b63a-4577-41fd-9ac2-c0f5c400b463


  • 1 ½ cups bittersweet chocolate chips
  • ¾ cup heavy whipping cream
  • 1 box Gluten-free devil’s food cake mix
  • Eggs, butter, water and any other ingredient required by the food cake mix
  • Chopped chocolate or chocolate shavings (garnish)


1. In medium heat-safe bowl, place the bittersweet chocolate chips. Set aside.

2. Place the cream in a heatproof measuring cup and microwave it on high for 90 seconds, Pour the hot cream over the bittersweet chocolate chips. Let it sit for a couple of minutes before stirring until the chocolate is smooth.

3. Refrigerate the mixture for around 40 minutes, checking on it every 10 minutes and stirring it gently.

4. Heat the oven to 350°F. Take out 46 muffin cups and grease them with cooking spray.

5. Prepare the cake batter, following the instructions on the cake mix box

6. Fill the muffin cups with batter at around three-fourths high.

7. Bake the muffins for 11-14 minutes. The surface of the muffin should spring back up when you touch it lightly.

8. Allow the muffins to cool for 5 minutes before transferring them to a cooling rack where you cool them completely.

9. Remove the chocolate mixture from the fridge. If it has hardened somewhat, pop it inside the microwave for 10 minutes. The consistency should be thick and perfect for piping and garnishing. You can place the chocolate in a ziplock bag and snip out one of the corners to make an impromptu piping bag. Stick the piping bag into the center of the muffin and pipe chocolate into it. Decorate the tops of the muffins with the chocolate ganache as well.

10. Sprinkle chopped chocolate or chocolate shavings on top.

This gluten-free recipe yields 46 chocolate truffle muffins. You can use any type of garnish you want, from chopped nuts to marshmallows, and even fruit jams.

9. Chocolate Truffle Pie

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

best dark chocolate truffle recipe

source: http://www.nobiggie.net/chocolate-truffle-pie/


  • 1 Oreo pie crust
  • 32 ounces heavy whipping cream
  • ½ cup powdered sugar
  • 12 ounce bittersweet chocolate chips
  • ½ teaspoon vanilla
  • Shaved milk chocolate


1. In a medium saucepan, allow ⅔ cup of the heavy cream to simmer. Place 6 ounces of the bittersweet chocolate chips inside a heatproof bowl and pour the hot cream on top of it. Allow it to sit for one minute before gently stirring it until the chocolate has completely melted.

2. Spread the chocolate mixture on top of the Oreo cookie pie crust. Place the pie crust in the freezer for 20 minutes.

3. Using a double boiler, melt the remaining 6 ounces of chocolate chips together with ½ cup of the heavy whipping cream, stirring constantly until the chocolate has melted. Set aside.

4. Once the mixture has cooled, stir in 1 cup heavy whipping cream and vanilla extract. Beat with a handheld mixer until soft peaks form.

5. Remove the pie crust from the fridge and pour the whipped chocolate mixture onto it, making up the pie’s middle layer.

6. Using an electric mixer, combine 1 cup of heavy cream and powdered sugar and whisk on high speed until stiff peaks form. Pour the whipped cream at the very top of the pie.

7. Garnish the top with shaved milk chocolate. Store in the refrigerator until ready to serve.

This chocolate truffle pastry recipe is not all too different from a cake, especially when it comes to its delectable flavor. If store bought Oreo pie crusts are not available in your area, you can just crush normal Oreo cookies into fine crumbs to make this recipe.

10. Copycat Chocolate Truffle Dessert

Prep Time: 30 minutes

Cooking Time: 25 minutes

Level of Difficulty: 3

chocolate truffle pastry recipe

source: http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-chocolate-truffle-dessert


  • 1 pack fudge brownie mix
  • 18 ounces semisweet chocolate chips
  • 2 cups of heavy whipping cream
  • 1 tablespoon instant coffee granules
  • 6 tablespoons butter, cubed
  • 3 tablespoons vanilla extract
  • 14 to 16 pieces Pirouette cookies


1. Prepare the fudge brownie batter, following the instructions stated on the package.

2. Grease a 9-inch springform pan and place a baking sheet at the bottom. Pour the batter into the pan, spreading it evenly.

3. Bake the cake at 350°F for around 25 to 30 minutes. A toothpick inserted into the center should come out clean. Allow it to cool for a bit before transferring it on a wire rack to cool completely.

4. Pulse the chocolate chips using a food processor until finely chopped.

5. In a heat-safe bowl, combine butter, 1 cup cream, and coffee granules. Pop the bowl inside the microwave for 60-90 seconds or until butter has melted. Mix until smooth.

6. With the food processor still running, slowly add the cream mixture to the chocolate chips.

7. Add vanilla. Continue processing until all ingredients are thoroughly incorporated.

8. Take a pastry or plastic bag and snip out one of the corners. Fill it with 1/4 cup of the chocolate mixture. Set aside.

9. Place the remaining chocolate mixture inside a large bowl.

10. Remove the cake from the springform pan. Pour half of the chocolate mixture over the brownie layer, making sure that the sides and top of the cake are thoroughly coated with chocolate.

11. Pour the remaining heavy cream into a small bowl and beat using a handheld mixer until soft peaks form. Add the remaining chocolate mixture.

12. Spread the whipped chocolate over the chocolate layer.

13. Take the cookies and press them against the sides of the cake to create a decorative border.

14. Take the reserved chocolate inside the piping bag and decorate the top of the chocolate truffle cake as you wish.

This recipe is a copycat recipe for chocolate truffle cake typically found at posh coffee shops, except made with more accessible and affordable ingredients. The best part is, it’s just as tasty as the real deal!

11. Sparkling Chocolate Truffle Champagne Cake

Prep Time: 1 hour

Cooking Time: 30 minutes

Level of Difficulty: 5

recipe of chocolate truffle cake

source: http://www.crateandbarrel.com/blog/sparkling-chocolate-truffle-champagne-cake-recipe/?crlt.pid=camp.R2ysHvzIivxR


Chocolate Cake:

  • 2 1/4 cups granulated sugar
  • 2 1/4 cup all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 1/4 teaspoons of baking powder
  • 2 1/4 teaspoons of baking soda
  • 1 1/2 teaspoons salt
  • 3 whole eggs
  • 3/4 cup canola oil
  • 1 ½ cups buttermilk
  • 1 1/2 tablespoons vanilla extract
  • ½ cup hot water
  • ½ cup Champagne

Truffle Filling:

  • ½ cup hot water
  • 2 ¼ cups heavy whipping cream
  • 14 ounces chopped bittersweet chocolate

Chocolate Truffles:

  • 14 ounces sweetened condensed milk
  • 2 tablespoons cocoa powder
  • 2 ounces semisweet chocolate
  • 3 tablespoons unsalted butter
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract

Champagne Buttercream:

  • 1 ½ cups softened unsalted butter, softened
  • 4 tablespoons Champagne
  • 3 ¼ cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


1. In a saucepan, combine the semi-sweet chocolate, cocoa powder, sweetened condensed milk, and salt. Slowly cook over medium heat, constantly stirring until it boils. Switch to low heat and simmer for another 10 to 15 minutes, all the while stirring constantly. Once the consistency is thick and shiny, remove it from the heat.

2. Add butter and vanilla and stir until the butter is fully melted. Transfer to a glass bowl, and cover with a plastic wrap.

3. Place the bowl inside the fridge for 1 1/2 hours to overnight.

4. Remove the ganache from the fridge and using a spoon, scoop out teaspoons of the chocolate mixture and shape them into 1 to 1 1/2 inch balls. Store them in the fridge for later use.

5. Preheat the oven to 350°F. Grease the sides and bottom of three 8-inch round cake pans. Line the bottom with parchment paper.

6. In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.

7. Using an electric mixer, combine the buttermilk, eggs, vanilla extract and canola oil until smooth.

8. Add the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Continue processing until the ingredients are thoroughly incorporated and free of lumps. Add hot water and champagne. Mix until smooth.

9. Pour the cake batter evenly among the 3 round cake pans and bake the cake for 20 to 25 minutes. Remove from the oven and set aside to cool for five minutes. Run a knife around the pan’s edges to make inverting the cake easier. Transfer the cake to flat plates and allow them to cool completely.

10. In a saucepan, bring 1 cup of the heavy cream to a simmer over medium heat. Put the chopped chocolate in a heat-safe bowl. Pour the hot cream on the chocolate and let it sit while the chocolate softens. Stir carefully until the chocolate is smooth and thoroughly melted. Let the chocolate cool slightly for 15 minutes.

11. Whip the remaining 1 1/4 cups heavy cream using an electric mixer until soft peaks start to form. Fold the whipped cream into the chocolate mixture until well combined. Don’t overmix it as it will get lumpy.

12. It’s now time to start assembling the cake. Place one of the cakes on a plate flat side up. This will be the bottom layer. Using a spatula, spread some of the truffle filling on top of it. Repeat this process until you use up all the cakes. Be careful not to spread the truffle filling on the sides.

13. Using an electric mixer, combine the powdered sugar and butter and powdered sugar until it reaches a creamy and fluffy consistency. Add the champagne, vanilla and salt. Process until the frosting is smooth.

14. Spread the frosting on the top and sides evenly with a spatula. Remove the truffles from the fridge place them on top of the cake for decoration.

While this recipe might seem complicated at first glance, it’s actually quite easily as long as you separate the ingredients early on so they don’t mix together and you end up getting the wrong measurements for each step.

12. Chocolate Truffle Cake Roll

Prep Time: 30 minutes

Cooking Time: 20 minutes

Level of Difficulty: 4

best chocolate truffle cake

source: http://www.crazyforcrust.com/2014/01/chocolate-truffle-cake-roll/


The Cake:

  • 3 whole eggs
  • 3/4 cup of granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon of vanilla extract
  • 3/4 cup of all-purpose flour
  • 1 teaspoon baking powder
  • Powdered sugar


  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream


1. Preheat the oven to 350°F. Line a 10x15-inch jelly roll pan with aluminum foil and spray the sides and bottom with cooking spray.

2. Using a handheld mixer, whisk the eggs for 5 minutes at high speed, until it is frothy. Add vanilla extract and sugar.

3. Slowly add the flour, cocoa, baking powder and salt. Beat until the ingredients are thoroughly incorporated.

4. Pour the batter into the prepared pan. Tip the pan slightly in a circular motion to ensure that the cake batter is evenly spread throughout. Bake the cake for 9 to 15 minutes.

5. Spread out a clean kitchen towel on a large, flat work surface, like your kitchen counter. Sprinkle some powdered sugar on it.

6. Once the cake is done, remove it from the oven and turn the pan over on top of the kitchen towel.

7. Remove the aluminum foil. Start at the short end by folding the edge of the kitchen towel over the cake. Make sure you roll tight and neat, using the towel as a guide. Allow the cake to cool while in its rolled state.

8. Combine the chocolate chips and heavy cream in a heat-safe bowl. Heat in the microwave for around 45 seconds, stirring it until smooth. Set aside to cool at room temperature. It should have a spreadable consistency - not too runny, but not too thick.

9. Carefully unroll the cake. Spread the chocolate frosting on top of the cake. Roll the cake once more and secure it with a plastic wrap. Keep in the refrigerator until ready to serve.

This chocolate truffle cake recipe is a nice option for people who prefer cake rolls to the conventional circular cakes. Rolling the cake might be messy and gooey, but it’s okay as long as there’s delicious chocolate involved. You can sprinkle the top of the cake roll with powdered sugar or cocoa powder if you want.


Remember, the end result of your chocolate truffle cake does not rely solely on your culinary skills, but on your choice of ingredients as well. While any recipe of chocolate truffle cake will not promote any particular brand, it’s important that you use quality chocolates if you want the best-tasting cake. For chocolate brands, you can try Ghirardelli, Lindor, Lindt or Godiva.

While some recipes may sound complicated, as long as you follow it step-by-step, you’ll do just fine! It might get messy and sticky at times, but as long as you’re working with chocolate, all messes are tasty messes! So there’s no need to be afraid - take your chocolate truffle passion to the next level and I assure you the rewards are absolutely delectable!

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