Prepare to embark on a decadent chocolate journey that will transform your dessert experience forever! This Chocolate Truffle Cake Supreme is not just a cake – it's a luxurious chocolate explosion that will make your taste buds dance with pure delight. Imagine a rich, velvety chocolate cake topped with a glossy, silky ganache that melts in your mouth, creating a moment of pure culinary bliss that will have everyone begging for your secret recipe.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper, ensuring sides and bottom are fully covered.
- In a large mixing bowl, cream together softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together all-purpose flour, cocoa powder, and salt in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the butter mixture, mixing gently to maintain a smooth, consistent batter. Add vanilla extract and mix until just combined.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 40-45 minutes. Check for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- While the cake is baking, prepare the truffle ganache. Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat.
- Pour hot cream over chopped semisweet chocolate in a heat-proof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Remove cake from oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
- Once cake is cooled, pour the chocolate ganache over the top, allowing it to drip down the sides naturally. Use a spatula to create smooth, even coverage.
- Refrigerate the cake for at least 2 hours to allow the ganache to set and develop a rich, intense flavor.
- Before serving, let the cake sit at room temperature for 15-20 minutes to soften slightly. Slice with a warm knife for clean, precise cuts.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for the smoothest, most consistent batter possible.
- Sifting Matters: Always sift your dry ingredients to prevent lumps and create a more uniform cake texture.
- Don't Overmix: Fold ingredients gently to maintain the cake's light and tender crumb.
- Ganache Technique: When making the ganache, let the hot cream sit on the chocolate for a few minutes before whisking to create a perfectly smooth finish.
- Cooling is Crucial: Allow the cake to cool completely before adding the ganache to prevent melting and ensure a beautiful, glossy finish.
- Serving Tip: Use a knife dipped in hot water and wiped dry for clean, precise slices that showcase the cake's beautiful layers.
- Storage: This cake can be stored in the refrigerator for up to 5 days, but bring to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 419kcal
Carbohydrates: 56g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
