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A slice of chocolate cake with melted icing Tried & Tested

Chocolate truffle cake

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2.75 stars based on 4 ratings

Why not try baking this chocolate truffle cake, you can never have too many chocolate cake recipes!

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cake

  • 150g 5⅜ oz Butter (unsalted)
  • 200g 7⅛ oz Dark chocolate broken into pieces
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) large, seperated
  • 200g 7⅛ oz Almonds (ground)

For the filling

  • 40g 1½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 20g ¾ oz Cocoa powder sifted
  • 30g 1⅛ oz Butter (unsalted)
  • 1tbsp 1tbsp Water
  • 30ml 1 fl oz Orange liqueur

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and base line a 20.5cm (8in) spring release tin.

  2. Classic mode Step 2

    Cut 125g of the  butter into pieces and place in a bowl with the sugar and half of the broken up chocolate. Place the bowl over a pan of simmering water heat gently until all of the ingredients have melted.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 100g 3½ oz Dark chocolate broken into pieces
  3. Classic mode Step 3

    Remove the bowl from the heat and allow to stand for 5 minutes. Beat in the egg yolks and vanilla extract, then stir in the ground almonds.

    Ingredients for this step

    • 4 4 Egg yolk(s) (free range)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 200g 7⅛ oz Almonds (ground)
  4. Classic mode Step 4

    Whisk the egg whites until stiff but not dry. Stir about 45ml (3tbsp) of the egg white into the chocolate mixture to lighten it, then carefully fold in the remaining egg white.

    Ingredients for this step

    • 4 4 Egg white(s) (free range)
  5. Classic mode Step 5

    Pour into the prepared tin and bake at 180°C, 160°C fan, 350°F, gas 4 for about 40 minutes. Once cooked, let the cake stand in the tin for about 10 minutes, then turn out and cool on a wire rack. Slice the cake into two, horizontally, using a sharp knife.

  6. Classic mode Step 6

    For the filling, mix together the icing sugar, butter, cocoa and water. Then spread over the cooled cake, sandwiching the two layers together.

    Ingredients for this step

    • 30g 1⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 30g 1⅛ oz Butter (unsalted)
    • 20g ¾ oz Cocoa powder sifted
    • 1tbsp 1tbsp Water
  7. Classic mode Step 7

    Break the remaining chocolate into a saucepan. Add the orange liqueur and remaining butter and heat gently until melted. Stir well until smooth then pour over the cake. Spread with a palette knife so that the chocolate icing covers the top and sides of the cake. Leave to set and serve.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate broken into pieces
    • 30ml 1 fl oz Orange liqueur
    • 25g 1 oz Butter (unsalted)