Chocolate Truffle Bomb Cake: Bakery‑Style Indulgence at Home
A rich, moist chocolate cake layered with silky truffle ganache and finished with a glossy coating. Perfect for celebrations or whenever you crave indulgence.
Equipment
- Mixing bowls (for wet and dry ingredients)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Fine sieve (for sifting flour and cocoa)
- Spatula (for folding and spreading ganache)
- 7–8 inch cake tin (greased and lined)
- Wire rack (for cooling the cake)
- Knife or cake leveler (for slicing layers)
- Offset spatula or spoon (for coating with ganache)
Ingredients
- ½ cup Oil
- ¾ cup Powdered sugar
- 1 cup Curd (yogurt), room temperature
- 1 tbsp Vanilla essence
- 1 cup All‑purpose flour
- ¼ cup Cornflour
- 3 tbsp Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ cup Milk
For the Chocolate Truffle
- 250 ml Fresh cream
- 1 tbsp Butter
- 200 g Dark chocolate
Instructions
- Prepare the batter – Whisk oil, powdered sugar, and curd until smooth. Add vanilla essence.
- Mix dry ingredients – Sift flour, cornflour, cocoa powder, baking powder, and baking soda. Fold gently into the wet mixture, adding milk for a smooth consistency.
- Bake the cake – Pour into a greased tin and bake at 180°C (350°F) for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Make the truffle ganache – Heat cream and butter until just simmering. Pour over chopped dark chocolate, let sit, then whisk into a glossy ganache. Chill slightly.
- Slice and layer – Cut the cooled cake into even layers. Place the first layer on a plate, spread ganache, then repeat with remaining layers.
- Cover and chill – Coat the entire cake with ganache, smooth the surface, and refrigerate 4–6 hours (or overnight) to set.
- Finish and serve – Pour any extra ganache over the chilled cake for a glossy finish. Garnish with nuts, sprinkles, or chocolate shavings if desired.
