Chocolate Truffle Cake

Celebrate a special occasion with a deep chocolate cake that has a touch of raspberry in between the layers.  Top with rich, fudgy truffles for a chocolate lover's dessert.  The cake layers, buttercream and truffles can be prepared in advance making this a decadent make-ahead dessert.  Try this recipe for a sweet treat at your next party or shower.

Chocolate Truffle Cake

Servings: 16


1 cup butter, softened

2 cups loosely packed light brown sugar

1 cup granulated sugar

4 large eggs

1  cup strong coffee

1 Tablespoon vanilla extract

2 2/3 cups all-purpose flour

¾ cup cocoa powder

3 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon salt

1 1/3 cup sour cream


18 ounces semi-sweet chocolate, chopped

1 1/2 cups (3 sticks) unsalted butter, softened

3 Tablespoons vanilla extract

6 cups powdered sugar

Chocolate Truffles

12 oz. semi-sweet chocolate, finely chopped

2/3 cup heavy whipping cream

4 Tablespoons butter

2 Tablespoons light corn syrup

1 Tablespoon strong coffee

1/4 teaspoon cinnamon

1/3 cup coco powder

½ cup finely chopped almonds

½ cup finely chopped chocolate


2/3 cup raspberry jam

Special Equipment: three 9-inch round cake pans, 9-inch cake board, piping bag, ½ inch round tip, fresh flowers


1. Preheat oven to 350°F. Coat three 9-inch round baking pans with non-stick spray.

2. In a large mixing bowl, use an electric mixer on medium speed to cream butter, brown sugar and granulated sugar.  Add the eggs, one at a time until combined.  Add the coffee and vanilla extract and mix until combined.  

3. In a medium bowl, whisk together flour, cocoa, baking soda, cinnamon and salt.  Add to the creamed mixture alternately with sour cream, beating well after each addition.  

4. Scrape batter into prepared pans.  Bake until center of each cake is firm to the touch and a tester inserted into the center comes out clean, 30-35 minutes.  Cool cake in pan for 10 minutes before turning out onto a wire rack to cool completely. 


1. In a microwave-safe bowl, microwave chocolate for 1 minute.   Give the chocolate chunks and melted chocolate a quick stir and microwave in 15-30 second intervals, stirring briskly in between intervals until the chocolate is completely melted. Set aside.

2. In a large mixing bowl, beat the butter and vanilla until combined.  Add the melted chocolate and beat on medium speed until combined.  Add the powdered sugar and beat on medium speed until combined.  Increase to high speed and beat until light and creamy, 1-2 minutes. 


1. Place chocolate in a medium heat-safe bowl, and set aside.

2. In a medium sauce pan on medium heat, stir heavy cream, butter and corn syrup until it bubbles around the edges. Immediately pour over chocolate. Let sit for 2 minutes.

3. Add coffee and cinnamon and stir until smooth and creamy. Cover and place in refrigerator until firm, 1 ½ -2 hours.

4. Use a small spring action scoop to form different size balls.  Roll in cocoa powder, almonds or chocolate and refrigerate until ready to assemble.

Cake Assembly

1. Place 1 cake layer, bottom side up, on a cake board.  Using an offset spatula, spread 1 cup of buttercream over the top of the cake, spreading to edges.  Place spatula under a stream of  hot tap water, as needed, to warm the spatula and easily spread the buttercream. Fill a piping bag fitted with a ½ inch round tip with 1 cup of buttercream.  Pipe a ring around the top outer edge of the buttercream to create a dam for the filling.  Spread 1/3 cup raspberry jam on top staying within the ring of buttercream. 

2. Place another cake layer, bottom side up, on top and spread 1 cup of butter cream over the cake, spreading to edges. Pipe a ring around the top outer edge of the buttercream to create a dam for the filling.  Spread 1/3 cup raspberry jam on top staying within the ring of buttercream. 

3. Place the last cake layer, bottom side up, on top and spread buttercream on top and sides of cake.

4. Decorate cake with truffles and fresh flowers

Do Ahead: Cake can be assembled one day ahead.  Refrigerate uncovered.

Cake layers can be baked 3 days ahead. Wrap in cling wrap and refrigerate.  The wrapped layers can be placed in re-sealable frozen bags and frozen up to 1 month. Bring to room temperature before using.

The buttercream can be made 3 days ahead.  Cover and refrigerate, or freeze up to 1 month.  Bring to room temperature and beat again before using.

Truffles can be made up to 1 week ahead.  Store airtight in the refrigerator until ready to assemble cake.