Chocolate Ganache Truffle Cake

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Recipe by ratherbeswimmin

Camilla Saulsbury

Ingredients Nutrition


  1. Preheat oven to 350°; spray a 9-inch round metal cake pan with nonstick baking spray with flour.
  2. In a medium microwave-safe bowl, combine chocolate chips, butter, and espresso powder.
  3. Microwave on HIGH for 1 minute.
  4. Whisk until chocolate melts and mixture is smooth.
  5. If chocolate chips are not melted, microwave in 10-second increments, stirring in between, just until melted; let cool for 5 minutes.
  6. Add flour, sugar, baking soda, salt, eggs, milk, and vanilla to chocolate mixture.
  7. Using an electric mixer on med-low speed, beat for 1 minute or until blended.
  8. Scrape sides and bottom of bowl with a spatula.
  9. Beat for 30 seconds, until just blended.
  10. Spread batter evenly in prepared pan.
  11. Bake for 24-30 minutes or until a pick comes out with a few moist crumbs attached.
  12. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
  13. Glaze-in a medium microwave-safe bowl, combine cream, corn syrup and chocolate chips.
  14. Microwave on Medium (50%) power for 1 minute; stir.
  15. Microwave for 15-30 seconds or until chocolate chips are melted.
  16. Add vanilla and whisk until smooth.
  17. Let cool 10 minutes, until slightly thickened.
  18. Spread glaze over top of cooled cake.

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