Death By Chocolate Truffle Cake

Posted on March 25, 2016 in Cakes and Cupcakes/ The Sugary

“Death By Chocolate”….Sounds ominous, huh? 😉 In all honesty, I can’t think of a better way to go though. Unless it’s something along the lines of being smothered by 50 adorable, wiggly puppies or eating my weight in Ambrosia salad. Have you tried that stuff? Moms around the world know what it is: pure gold. You know what else is pure gold? This cake, right here:

I mean… I’d take my chances and keel over for that. 😍 This was a long-awaited cake that I made for one of my friends. He had requested it a few times, and I think the wait was taking a toll of his mental status…. Lovvvvve you, Kennedy!! This cake does take a lot of preparation and time, mostly because you have to let things cool and once it’s assembled you really should refrigerate it overnight. A few hours will suffice for those of you crunched for time, but the stability of the cake is much better if you take your time.

Flavor wise, it’s very rich, so you can cut thinner slices. A great (and visually appealing) accompaniment (and something I completely forgot to take a picture of 😳) was a tart raspberry coulis swirled on the plates before serving. That tangy raspberry sauce really cut the richness nicely and the pop of red on the plate was a nice touch.

Here’s a few tips if you want to have a stress free time making this recipe:

  1. Read the recipe fully before beginning and make sure you visualize each step. Trust me, it really helps.
  2. Have not only your ingredients measured and ready to go, but also each pan and utensil. You don’t want to be running to get a whisk while your cocoa powder and water is boiling over!
  3. When assembling your cake, take it slooowwwww. Lift your cake layers gently and lay them down gently. Spoon in smaller amounts of your ganache, don’t dump it.
  4. Jiggle your cake pan after adding each ganache layer to get them to smooth out a little.
  5. Make sure your cake pieces are a tight fit, but don’t freak out if they aren’t. You can cut small slivers from the leftover cake to fill in the gaps. This helps make sure your ganaches don’t leak down into another layer.
  6. Heat your knife under hot water and wipe clean before cutting each piece. This will give you clean, pretty slices!

Now… go make a fancy cake. Eat some good food with the people you love, drink some wine, tell some funny stories, and spray chocolate cake every time you laugh 😉

Death By Chocolate Truffle Cake
Serves 12
A rich, dense milk chocolate layer cake filled with white and dark chocolate ganaches, and chocolate amaretto frosting.
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Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
1 hr 55 min
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
1 hr 55 min
For the White Chocolate Ganache
  1. 14 ounces white chocolate
  2. 3/4 cup heavy cream
  3. 2 tablespoons unsalted butter
For the Dark Chocolate Ganache
  1. 10 ounces dark chocolate
  2. 1 1/3 cups heavy cream
For the Cake
  1. 10 ounces good quality milk chocolate, chopped
  2. 1 stick unsalted butter
  3. 1 teaspoon coffee extract
  4. 1/3 cup unsweetened cocoa powder
  5. 1 cup water
  6. 3 large eggs
  7. 3 large egg yolks
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup dark brown sugar
  10. 1 tablespoon baking soda
  11. 1 1/2 teaspoons baking powder
  12. 1 teaspoon salt
For the Chocolate Amaretto Frosting
  1. 2 sticks unsalted butter, room temperature
  2. 3 1/2 cups powdered sugar
  3. 2-3 tablespoons amaretto liquor
  4. 2-3 tablespoons heavy cream
For the White & Dark Chocolate Ganaches
  1. In a microwave safe bowl, heat all ingredients 30 seconds at a time, stirring in between heating to make sure chocolate is evenly melted. Once melted and combined, set aside to cool for 1 hour.
For the Cake
  1. Preheat oven to 350 degrees
  2. Spray two 15x12 inch jelly roll pans and line with parchment paper.
  3. In a microwave safe bowl, melt the chocolate, butter, and coffee extract, 30 seconds at a time until melted and combined. Set aside to cool.
  4. In a small saucepan, whisk the cocoa powder and water and bring to a boil. Whisk in the melted chocolate mixture and set aside to cool.
  5. In your stand mixer, beat eggs, egg yolks, and both sugars on medium until lightened in color and fluffy, 4-5 mins.
  6. Slowly drizzle in the chocolate mixture and continue to beat on medium speed.
  7. Sift your flour, baking powder, baking soda, and salt. Fold flour mixture by hand with a spatula until just combined.
  8. Pour batter into pans and bake approximately 25 minutes or until center springs back lightly when touched.
  9. Let the cakes cool completely in the pans.
For the Chocolate Amaretto Frosting
  1. In your stand mixer, beat butter for 3-4 minutes until light and fluffy. Add in powdered sugar and beat on very low.
  2. With mixer still on, start by adding 2 tablespoons of amaretto, and 2 tablespoons of heavy cream. Slowly start increasing the mixer speed until all powdered sugar is incorporated.
  3. Taste your frosting and add amaretto if you like a stronger flavor. Frosting should be very spreadable so add heavy cream until desired texture is reached.
Assembling the Cake
  1. I used a 9x5 inch loaf pan and pressed it upside down into the cakes to make outlines to cut out 5-6 layers of cake. (make an extra one just in case ;)).
  2. Line your loaf pan (or whatever pan you'd like to use) with several layers of plastic wrap so it can be easily pulled out of the pan. Make sure your plastic wrap hangs over the edges a decent amount so you can wrap the exposed cake at the end.
  3. Start by placing your first layer of cake in the pan. Follow with: 1/3 of the white chocolate ganache, cake, 1/3 of the dark chocolate, cake, 1/3 white chocolate, cake, 1/3 dark chocolate and finish with a cake layer. Tightly wrap your cake and refrigerate several hours to overnight.
  4. Unmold your cake and turn upside down onto a serving plate. Frost with the chocolate amaretto frosting. Microwave your ganaches for 30 seconds or until drizzling consistency and drizzle the remaining over the frosting.
  5. Cut and enjoy!!
  1. Tip: Run your knife under hot water for cleaner slicing and presentation.
  2. Cake can be refrigerated for several days before serving if needed.
The Sugary

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