Description
A rich and decadent Chocolate & White Truffle Layer Cake that combines the deep flavors of chocolate with the creamy sweetness of white truffle cream.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup (200 g) sugar
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- ½ cup (120 ml) hot coffee
- 200 g white chocolate, chopped
- 250 ml heavy cream
- 1 tsp vanilla extract
- 2 tbsp mascarpone or cream cheese (optional)
- 200 g milk chocolate
- 200 ml heavy cream
- 1 tbsp butter
Instructions
- Heat the cream in a saucepan until just simmering.
- Pour over chopped white chocolate and let sit for 1–2 minutes.
- Stir until smooth, then mix in vanilla and mascarpone.
- Chill for at least 2 hours, then whip until thick and creamy.
- Heat the cream, pour over the chocolate and butter.
- Let sit 1 minute, then stir into a glossy ganache.
- Let cool until spreadable.
- Slice your chocolate cake into 3 equal layers.
- Place the first layer on a plate or ring mold.
- Spread a generous amount of white truffle cream.
- Add the second cake layer, then spread the milk chocolate ganache.
- Top with the third layer and cover the entire cake with the remaining creams in alternating swirls (white + milk chocolate).
- Chill 30–60 minutes.
Notes
- Ensure the white chocolate is finely chopped for smooth melting.
- For a richer flavor, use high-quality cocoa powder.
- Chilling the cream filling is essential for the right texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg