Chocolate truffle cake Recipe

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add milk, vegetable oil, eggs, and vanilla extract. Beat at medium speed until well combined.
• Stir in the boiling water until the batter is smooth. It will be thin, but that’s okay.
• Divide the batter evenly between the prepared pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

• Place the chopped dark chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream until it just begins to simmer.
• Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth.
• Stir in the butter until fully combined.
• Let the mixture cool to room temperature, then refrigerate until it thickens (about 1 hour).

• Place the chopped dark chocolate in a heatproof bowl.
• Heat the heavy cream in a saucepan until it just begins to simmer.
• Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth.
• Stir in the butter until fully combined.
• Let the ganache cool to a spreadable consistency.

• Level the tops of the cooled cakes if necessary.
• Place one cake layer on a serving plate. Spread the truffle filling evenly over the top.
• Place the second cake layer on top.
• Spread a thin layer of ganache over the top and sides of the cake to seal in the crumbs (this is the crumb coat). Chill for 15 minutes.

• Spread the remaining ganache evenly over the top and sides of the cake.
• Decorate with chocolate shavings, sprinkles, or any decorations of your choice.

• Slice and enjoy your rich and decadent chocolate truffle cake!

This cake should serve approximately 12–14 people, depending on the size of the slices.