Jul 14 2026
Restaurants›Salty Sow›Chocolate Truffle Cake Recipe

Chocolate Truffle Cake Recipe

Inspired by Salty Sow
Time2h 30m
Serves8

Whipped cream, raspberry sauce and fresh berries.

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Ingredients

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Chocolate Cake

Chocolate Truffle Filling

Whipped Cream & Assembly

Raspberry Sauce

Berries & Garnish

Method

Chocolate Cake

  1. 1

    Prep and oven

    Preheat oven to 350°F (175°C). Grease an 9-inch (23 cm) round springform pan and line the bottom with parchment paper.

  2. 2

    Melt chocolate and butter

    Place chopped 8 oz bittersweet chocolate and 1 cup butter in a heatproof bowl set over a pot of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Remove from heat and let cool slightly.

  3. 3

    Mix sugars and eggs

    In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup light brown sugar. Add 4 large eggs one at a time, whisking well after each addition until mixture is smooth and slightly thickened. Stir in 2 tsp vanilla.

  4. 4

    Combine dry ingredients

    Sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 tsp salt. Fold the dry ingredients into the egg-sugar mixture in two additions, mixing gently to avoid overworking.

  5. 5

    Add chocolate and coffee

    Fold the slightly cooled melted chocolate-butter mixture into the batter, then stir in 1/2 cup hot espresso or strong coffee until batter is homogenous.

  6. 6

    Bake

    Pour batter into the prepared springform pan and smooth the top. Bake in preheated oven 30–40 minutes, or until the center is set but still slightly fudgy (a toothpick inserted will come out with a few moist crumbs).

  7. 7

    Cool

    Cool cake in the pan on a wire rack 15 minutes, then release springform ring and transfer cake (with parchment) to the rack to cool completely before slicing for assembly.

Chocolate Truffle Filling

  1. 8

    Heat cream

    Place 1.5 cups heavy cream in a small saucepan and heat over medium until it just begins to simmer (tiny bubbles at edge), do not boil.

  2. 9

    Make ganache

    Pour hot cream over 10 oz finely chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then whisk gently from center outward until smooth and glossy. Whisk in 2 tbsp room-temperature butter and 1/4 tsp salt until incorporated.

  3. 10

    Chill to spreadable

    Cover ganache with plastic touching the surface and refrigerate 30–45 minutes, stirring once or twice, until thick but spreadable. If it becomes too firm, let stand at room temperature 10–15 minutes or warm gently over the double boiler while stirring.

Whipped Cream & Assembly

  1. 11

    Whip cream

    Chill a mixing bowl and whisk or paddle for 10 minutes in the freezer (optional). Pour 2 cups cold heavy cream into the bowl with 3 tbsp confectioners' sugar and 1 tsp vanilla. Whip on medium-high until soft peaks form, being careful not to overbeat.

  2. 12

    Layer the cake

    If the cake domed, level the top with a serrated knife. Slice the cooled cake horizontally into two even layers (use a long serrated knife). Place the bottom layer on a serving plate. Spread about two-thirds of the chilled truffle ganache evenly over the bottom layer to the edges.

  3. 13

    Top layer and crumb coat

    Place the top cake layer gently over the ganache. Use remaining ganache to spread a thin crumb coat over the top (and sides if desired) to seal crumbs. Refrigerate 15 minutes to set the ganache slightly.

  4. 14

    Final finish

    Spread or pipe the whipped cream over the top of the cake (and sides if you prefer a fully frosted cake). Reserve a small amount of whipped cream for dollops when serving.

Raspberry Sauce

  1. 15

    Cook raspberries

    Combine 2 cups raspberries, 1/2 cup granulated sugar, 1 tbsp lemon juice and 2 tbsp water in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and sauce thickens slightly, 6–8 minutes.

  2. 16

    Strain and cool

    For a smooth sauce, strain the mixture through a fine-mesh sieve into a bowl, pressing solids with a spoon; discard seeds. Taste and adjust sweetness or lemon as needed. Cool to room temperature, then refrigerate if not using immediately.

Berries & Garnish

  1. 17

    Arrange berries

    Scatter fresh raspberries, halved strawberries and blueberries over the whipped cream top or arrange decoratively along one edge. Add dollops of reserved whipped cream if desired.

  2. 18

    Serve

    To serve, slice the cake with a hot, clean knife (dip knife in hot water and wipe dry between slices). Spoon raspberry sauce onto plates and place a slice of cake on each. Dust with cocoa powder or sprinkle grated chocolate over the cake as an optional garnish.

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