Chocolate Truffle Cake Recipe

by Layla suzette

Chocolate Truffle Cake is the perfect chocolate cake for any occasion: silk and smooth, it literally melts in your mouth! Its texture is between a brownie and a mousse, absolutely irresistible! It’s a flourless and gluten-free cake, so it’s perfect for celiac people.

I’ve used Espresso Coffe to intensify chocolate flavor, but the cake doesn’t taste of the coffee. Feel free to substitute coffee with liquor like Grand Marnier, Rum…

Chocolate Truffle Cake Recipe

Chocolate Truffle Cake

Rating: 5.0/5
( 1 voted )
Serves: 12 Nutrition facts: 200 calories 20 grams fat


  • 5 Eggs
  • 100 g (1/2 cup) Light Brown Sugar Cane
  • 1 teaspoon Vanilla Paste (or Vanilla Extract)
  • 200 ml (3/4 cups) Whipping Cream/Heavy Cream (35% fat)
  • 50 ml (3 tablespoons) Espresso Coffee (or Coffee made with Instant Coffee)
  • 200 g (7 oz) Dark Chocolate
  • 100 g (3,5 oz) Milk Chocolate


  • Sweetened Cocoa Powder
  • Fresh Raspberries


  1. Prepare a 20 cm (8 inch) cake pan: grease the pan with flavorless vegetable oil (I use Sunflower Seed Oil), flour the edges with sweetened cocoa powder, line with round and greased parchment paper. Set aside.
  2. Chop the chocolate, place it in a heat proof bowl and microwave until melt (for about 1,30 or 2 minutes) or melt over a bain marie. Mix until smooth and set aside to cool a bit.
  3. In a large bowl place Sugar, Eggs and Vanilla: mix with an hand mixer for at least 10 minutes (be patient 🙂 ), or until pale, creamy and foamy.
  4. Add Whipping Cream, Coffe, melted Chocolate and mix at low-medium speed just until well combine, don’t overmix.
  5. Pour the cake batter in the prepared pan and bake in water bath at 180°C (350° F) for 30 minutes, then at 160°C (320° F) for 40-50 minutes: the cake surface will be dry and firm at the edges (in the middle will be a little softer).
  6. Remove from the oven and cool completely at room temperature.
  7. Cover with plastic wrap and refrigerate overnight.
  8. Run a knife along the sides of the cake; place a large dish lined with parcment paper on top of the cake and invert to unmold. If you can’t unmold the cake, don’t be afraid: use an hair dryer for about 1 minute to heat the bottom and the edges of the cake pan, then you can easily unmold the cake. Invert on the serving plate.
  9. Sprinkle the top with some Sweetened Cocoa Powder, decorate with some fresh Raspberries.
  10. Cut using a hot knife and serve it with some whipped cream (optional).
  11. Store it in refrigerator for 3-4 days.


Make one 20 cm (8 inch) cake, about 10-12 servings:
REMEMBER to use high-quality chocolate for this recipe and for any chocolate recipe

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