Chocolate Birthday Cake Recipe has a soft, airy sponge layered with thick, luscious dark chocolate truffle and chocolate chips for that crunch. This is the second cutest cake I made. I made this long back, even before I had my turntable. I made my turntable using a bowl and plate. The struggle!! Do not try this at home; I bought a turntable right after this frosting struggle. My sister showed me a picture and wanted an aesthetically cute Pinterest cake, so I made her one. It was yummy! She wanted chocolate truffle inside and the patterns on top, so I used butter to frost the cake and chocolate truffle to layer the cake.
I added thick and luscious dark chocolate ganache inside and a creamy yet light layer of vanilla buttercream. To add a chunky mouth feel, I added some white and dark chocolate chips in between the layers. The soft sponge complements the rich and thick dark chocolate ganache well.
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What equipment do I need?
–Set of teaspoons and tablespoons
What ingredients do I need to make chocolate truffle cake with buttercream frosting?
For the dark chocolate truffle:
- Dark chocolate- 220 grams
- Cooking cream- 100 grams
For the sponge cake:
- Egg- 4 nos.
- Refined Flour- 75 grams
- Powdered sugar/Icing sugar- 75 grams
- Vanilla essence- 1 tbsp
- Baking powder- 1/4 tsp
Cake Assembly:
- Cake sponge- 1
- Dark chocolate truffle
- Vanilla Buttercream
- Milk- 20 ml
- White and dark chocolate chips- 50 grams
- Food coloring- pink, yellow and green.
- Piping bag
- Piping nozzles
- Palette knife
- Cake base
For Vanilla Buttercream:
How to make chocolate truffle cake with buttercream frosting?
Dark chocolate truffle:
- In a microwave safe bowl, start heating the cream till it reaches simmering point.
- In another bowl, chop up the dark chocolate into small chunks.
- Heat it in the microwave at 30 seconds intervals to melt the chocolate. Stir every 30 seconds.
- Now add the cream to the chocolate and mix using a whisk vigorously.
- Let the ganache cool before using it.
- This is a thick ganache that is absolutely perfect for layering cakes.
Sponge cake
- In a bowl beat the eggs using a beater or a whisk (got to have strong arms then!)
- Grease 2 round cake tins of 5.5 inch each and pre-heat your microwave at 180 degrees Celsius/ 356 degrees Fahrenheit.
- Beat the eggs till they become velvet-y and leaves an impression when you take the beater out of the mixture.
- Add the sugar and continue beating till well incorporated.
- Add vanilla essence and beat to mix it in.
- Sieve the flour and the baking powder.
- Add the dry ingredients to the mix. Fold the flour in using a spatula.
- Folding is when you gently mix the mixture from up and down to ensure even mixing and minimal movement.
- Pour the batter halfway through two round greased cake tins.
- Bake at convection setting in your microwave oven at 180 degrees Celsius/ 356 degrees Fahrenheit for 20-25 minutes .Poke a knife or a skewer and if it comes out clean, your sponge is done.
- Let the sponge cool for at least 2 hours.
Vanilla Buttercream
Assembling the cake
- Trim the sponge to get rid of the browned top and bottom. This layer acts as a barrier to the sponge for absorbing the milk. Do not throw away the trimmings. Use it to make cake pops or as sponge crumbs in base of desserts or even just eat it with some ganache.
- Cut the sponge using a serrated knife ideally. If you do not have a serrated knife, use an all purpose knife. Make sure that the knife is sharp.
- Cut the sponge to get three even layers.
- Soak the sponge using milk. You can also use sugar syrup in place of milk.
- Now place a dollop of the chocolate truffle and use your palette knife to spread it evenly on the sponge later.
- Now sprinkle some dark and white chocolate chips as per your liking.
- Place another layer of sponge and repeat the previous step.
- Finally place the top layer and let it set in the refrigerator for at least an hour.
- Take your cake out and using a knife to trim out the uneven edges to get clear round edges.
- Now using your palette knife crumb coat the cake to cover the bare sponge. Crumb coat ensures you get an even layer of frosting without any loose sponge crumbs getting in the way.
- Cool the cake in the refrigerator for at least half an hour.
- Now divide the buttercream into several bowls to mix all the colors.
- Start by covering the cake using a pale pink buttercream. Once you are satisfied with the finishing, move onto the next step.
- Place the round tip nozzle in a piping bag and start piping out white buttercream at the bottom of the cake.
- Next, we are going to fill our piping bags with the yellow buttercream and pipe out flower petals.
- Place the leaf tip nozzle in a piping bag and using the green buttercream, pipe out leaves around the flowers.
- To make the smiling faces, place some ganache into a piping bag or a cone made using a butter paper.
- Cut a little bit and then make the smiley faces.
- Your cake is ready!
- It looks so pretty, doesn’t it?
- But it tastes too good, so stop staring and dig in!
Frequently Asked Questions:
Is chocolate truffle cake bitter?
No, the cake is not at all bitter. Good quality dark chocolate has bitter notes and some may find it unfit for their palate. However, once you acquire the taste for dark chocolate, you will love it.
What is the difference between chocolate cake and chocolate truffle cake?
Chocolate cake could be anything and everything that has different versions of chocolate such as cocoa powder, chocolate chunks, chocolate ganache. However, chocolate truffle cake has chocolate truffle as a component in it.
Can I freeze chocolate truffle cake?
Yes, you can freeze it. Make sure you wrap it completely with a cling film. You can store it in the freezer for up to a week. Remove it from freezer and place it in the refrigerator for a day. Consume it the next day.
How to make chocolate truffle cake eggless?
Use an eggless sponge recipe. You can check out this sponge recipe.
How does chocolate truffle cake taste like?
Chocolate truffle cakes are moist, soft and has a dense thick layer of chocolate which will melt in your mouth.
How to make white chocolate truffle cake?
You can make it by substituting dark chocolate with white chocolate.
White chocolate truffle recipe:
- White chocolate- 265 grams
- Cooking cream- 100 grams
Procedure similar to dark chocolate truffle
How to store this cake?
Store it in an air-tight container or a cake box in the refrigerator.
How long can I store this cake?
The cake will last well for three days if stored well, without developing any off flavors. The cake can stay beyond this, but will start developing off flavors.
Pro Tips to nail chocolate truffle cake with buttercream frosting:
- Make sure you have a turntable to frost the cake.
- Ensure you store the cake properly to enjoy it to the last bit. Cold cake is always a good breakfast!
- Make sure you cool the cake at every required step properly to make the cake smoothly.
Other cake recipes you can try:
- All season perfect Fruit Cake
- Chocolate cake in Microwave
- Chocolate cake in blender
- Gluten free fudgy chocolate cake
Chocolate truffle cake with buttercream frosting
Chocolate truffle cake with buttercream frosting and soft airy sponge layered with thick luscious dark chocolate truffle and chocolate chips for that crunch.
Ingredients
- Ingredients for the dark chocolate truffle:
- Dark chocolate- 220 grams
- Cooking cream- 100 grams
- Ingredients for the sponge cake:
- Egg- 4 nos.
- Refined Flour- 75 grams
- Powdered sugar/Icing sugar- 75 grams
- Vanilla essence- 1 tbsp
- Baking powder- 1/4 tsp
- Ingredients and equipment for assembling the cake
- Cake sponge- 1
- Dark chocolate truffle
- Vanilla Buttercream
- Milk- 20 ml
- White and dark chocolate chips- 50 grams
- Food coloring- pink, yellow and green.
- Piping bag
- Piping nozzles
- Palette knife
- Cake base
- Ingredients for Vanilla Buttercream
- Butter(softened at room temperature)- 100 grams
- Icing sugar- 100 grams
- Vanilla essence- 1 tsp
Directions
- Step 1 Procedure for the dark chocolate truffle:
- Step 2 In a microwave safe bowl, start heating the cream till it reaches simmering point.
- Step 3 In another bowl, chop up the dark chocolate into small chunks.
- Step 4 Heat it in the microwave at 30 seconds intervals to melt the chocolate. Stir every 30 seconds.
- Step 5 Now add the cream to the chocolate and mix using a whisk vigorously.
- Step 6 Let the ganache cool before using it.
- Step 7 This is a thick ganache that is absolutely perfect for layering cakes.
- Step 8 Procedure for the sponge cake:
- Step 9 In a bowl beat the eggs using a beater or a whisk (got to have strong arms then!)Grease 2 round cake tins of 5.5 inch each and pre-heat your microwave at 180 degrees Celsius/ 356 degrees Fahrenheit.
- Step 10 Beat the eggs till they become velvet-y and leaves an impression when you take the beater out of the mixture.
- Step 11 Add the sugar and continue beating till well incorporated.
- Step 12 Add vanilla essence and beat to mix it in.
- Step 13 Sieve the flour and the baking powder.
- Step 14 Add the dry ingredients to the mix. Fold the flour in using a spatula.
- Step 15 Folding is when you gently mix the mixture from up and down to ensure even mixing and minimal movement.
- Step 16 Pour the batter halfway through two round greased cake tins.
- Step 17 Bake at convection setting in your microwave oven at 180 degrees Celsius/ 356 degrees Fahrenheit for 20-25 minutes .Poke a knife or a skewer and if it comes out clean, your sponge is done.
- Step 18 Let the sponge cool for at least 2 hours.
- Step 19 Procedure for Vanilla Buttercream
- Step 20 In a bowl, take softened butter, that is, butter at room temperature.
- Step 21 Start beating using a whisk attachment in case of hand beater/ paddle attachment in case of stand mixer.
- Step 22 Add icing sugar in small three batches to the butter. Keep mixing in between.
- Step 23 Add vanilla essence to the butter cream.
- Step 24 Beat till well combined, light, fluffy and pale in color.
- Step 25 Procedure for assembling the cake
- Step 26 Trim the sponge to get rid of the browned top and bottom. This layer acts as a barrier to the sponge for absorbing the milk. Do not throw away the trimmings. Use it to make cake pops or as sponge crumbs in base of desserts or even just eat it with some ganache.
- Step 27 Cut the sponge using a serrated knife ideally. If you do not have a serrated knife, use an all purpose knife. Make sure that the knife is sharp.
- Step 28 Cut the sponge to get three even layers.
- Step 29 Soak the sponge using milk. You can also use sugar syrup in place of milk.
- Step 30 Now place a dollop of the chocolate truffle and use your palette knife to spread it evenly on the sponge later.
- Step 31 Now sprinkle some dark and white chocolate chips as per your liking.
- Step 32 Place another layer of sponge and repeat the previous step.
- Step 33 Finally place the top layer and let it set in the refrigerator for at least an hour.
- Step 34 Take your cake out and using a knife to trim out the uneven edges to get clear round edges.
- Step 35 Now using your palette knife crumb coat the cake to cover the bare sponge. Crumb coat ensures you get an even layer of frosting without any loose sponge crumbs getting in the way.
- Step 36 Cool the cake in the refrigerator for at least half an hour.
- Step 37 Now divide the buttercream into several bowls to mix all the colors.
- Step 38 Start by covering the cake using a pale pink buttercream. Once you are satisfied with the finishing, move onto the next step.
- Step 39 Place the round tip nozzle in a piping bag and start piping out white buttercream at the bottom of the cake.
- Step 40 Next, we are going to fill our piping bags with the yellow buttercream and pipe out flower petals.
- Step 41 Place the leaf tip nozzle in a piping bag and using the green buttercream, pipe out leaves around the flowers.
- Step 42 To make the smiling faces, place some ganache into a piping bag or a cone made using a butter paper.
- Step 43 Cut a little bit and then make the smiley faces.
- Step 44 Your cake is ready!
- Step 45 It looks so pretty, doesn’t it?
- Step 46 But it tastes too good, so stop staring and dig in!
DID YOU MAKE THIS RECIPE?
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