Old Fashioned Chocolate Truffle Cake Recipe

Name: Old Fashioned Chocolate Truffle Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American/French Fusion
Ingredients: 1¾ cups all-purpose flour; ¾ cup Dutch-process cocoa powder; 2 tsp baking powder; ½ tsp baking soda; 1 tsp fine sea salt; ¾ cup unsalted butter, softened; 1¾ cups granulated sugar; 3 large eggs, room temperature; 2 tsp vanilla extract; 1 cup buttermilk, room temperature; ½ cup hot brewed coffee or hot water; 12 oz dark chocolate (60–70% cocoa), chopped; 1¼ cups heavy cream; 2 tbsp unsalted butter, softened; Pinch of sea salt; Dark chocolate curls or shavings; Cocoa powder for dusting; Fresh raspberries or strawberries; Edible gold leaf or chocolate pearls

Author: Keyla Stewart

Published: 21.05.2025

Updated: 29.05.2025

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If ever there was a dessert that defines decadence and timeless comfort, it’s the old fashioned chocolate truffle cake recipe. This layered masterpiece brings together dense chocolate cake, velvety ganache, and a nostalgic richness that never goes out of style.

Overview of the Old Fashioned Chocolate Truffle Cake Recipe

There’s something magical about baking a cake that feels like a hug from your childhood — or like stepping into a Parisian patisserie on a winter afternoon. The old fashioned chocolate truffle cake recipe is rooted in the elegance of French chocolate truffles and transformed through the soul-satisfying heft of classic American layer cake. It’s rich, unapologetically chocolatey, and made with nothing but real, whole ingredients.

What makes this cake “old fashioned” isn’t just its look — it’s the commitment to scratch-made layers, a slowly stirred ganache, and a flavor profile that leans deep into dark chocolate without shortcuts. No boxed mixes or whipped toppings here — only melted chocolate, Dutch-process cocoa, real cream, and good butter.

The result? A dessert that’s silky at the edges and dense in the middle, with a tender crumb that melts against the tongue. Every bite is intense but balanced — not too sweet, not too bitter — just perfectly rich. This isn’t a cake you rush through. It’s a cake you pause for.

Whether served for a birthday, anniversary, holiday gathering, or just because a Thursday deserves something sweet, this old fashioned chocolate truffle cake recipe is a showstopper that makes the moment memorable.

Ingredients List for Chocolate Truffle Cake

This recipe consists of three core components: the cake layers, the truffle ganache filling/frosting, and the optional garnish. The measurements below yield one 9-inch two-layer cake, enough for 10–12 generous servings.

For the Chocolate Cake Layers:

1¾ cups all-purpose flour
¾ cup Dutch-process cocoa powder
2 tsp baking powder
½ tsp baking soda
1 tsp fine sea salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature
½ cup hot brewed coffee or hot water

For the Chocolate Truffle Ganache:

12 oz high-quality dark chocolate (60–70% cocoa), chopped
1¼ cups heavy cream
2 tbsp unsalted butter, softened
Pinch of sea salt

For Garnish (Optional but Beautiful):

Dark chocolate curls or shavings
Cocoa powder for dusting
Fresh raspberries or strawberries
Edible gold leaf or chocolate pearls (for special occasions)

Ingredient Notes:
Use the best dark chocolate you can afford — it makes all the difference in a cake like this. Dutch-process cocoa gives a smoother, richer chocolate flavor and darker color. The hot coffee enhances the chocolate’s depth, but if you prefer, hot water works just as well.

Necessary Tools for Preparation

Baking a cake like this doesn’t require a professional pastry kitchen — but a few well-chosen tools will make the process easier, cleaner, and more enjoyable.

Core Tools You’ll Need:

2 x 9-inch round cake pans – For classic stacked layers.
Mixing bowls (large and medium) – Preferably metal or glass.
Electric mixer or stand mixer – To cream butter and sugar effortlessly.
Rubber spatula & whisk – For gentle folding and smooth mixing.
Measuring cups and spoons – Accuracy is key in baking.
Sifter or fine mesh sieve – Ensures no lumps in your dry ingredients.
Saucepan – For heating the cream in your ganache.
Cake turntable (optional) – Ideal for frosting with precision.
Offset spatula or bench scraper – For silky-smooth edges on your frosted cake.
Cooling racks – Prevent soggy bottoms post-bake.
Sharp serrated knife – For leveling cakes or slicing clean layers.
Parchment paper – For easy cake removal and clean edges.

If you’re a minimalist baker, you can pull this off with just bowls, whisks, and a spatula — but if you’re aiming for that flawless patisserie finish, the extras (like the cake turntable and offset spatula) are game-changers.

Ingredient Additions & Substitutions

While the original old fashioned chocolate truffle cake recipe is built on timeless ingredients, it’s flexible enough to accommodate dietary preferences or pantry gaps — without compromising that signature richness.

Dairy-Free or Vegan Variations

For a dairy-free version of this old fashioned chocolate truffle cake recipe, substitute:

Butter → Use vegan baking sticks (unsalted).
Buttermilk → Make your own by combining 1 cup almond or soy milk + 1 tbsp lemon juice. Let sit 10 minutes.
Heavy cream (for ganache) → Full-fat coconut cream yields an ultra-smooth truffle ganache.

Note: Coconut cream brings a faint tropical note, which actually complements the dark chocolate beautifully.

Gluten-Free Option

Swap the all-purpose flour 1:1 with a gluten-free baking flour blend that includes xanthan gum. The cake’s moist texture masks any difference in structure.

Chocolate Substitutions

While this old fashioned chocolate truffle cake recipe is best with 60–70% dark chocolate, here are other options:

Milk chocolate → Sweeter and softer; reduce added sugar by 2 tbsp.
Bittersweet chocolate (72–85%) → For hardcore chocolate lovers.
Chocolate chips → Can be used in ganache but won’t melt as smoothly; chop finely for better consistency.

Coffee Alternatives

Not a coffee drinker? The coffee in this old fashioned chocolate truffle cake recipe doesn’t taste like coffee — it enhances the cocoa. But you can substitute:

Hot water with a pinch of espresso powder
Black tea (strongly brewed) for a unique undertone
Decaf coffee if caffeine is a concern

Now, let’s get to the heart of this cake.

Step-by-Step Instructions

Follow these instructions for a smooth, stress-free baking experience — whether it’s your first time or your fiftieth. This old fashioned chocolate truffle cake recipe is forgiving, but precision helps.

① Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly flour the sides.
Sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
Cream the butter and sugar in a large bowl using an electric mixer on medium speed until pale and fluffy — about 3 minutes.
Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
Alternate additions of dry ingredients and buttermilk to the creamed mixture. Start and end with dry ingredients. Mix just until combined — don’t overbeat.
Stir in the hot coffee to thin the batter slightly. It will look loose and glossy — perfect.
Divide the batter evenly between pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick comes out with just a few moist crumbs. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

② Make the Truffle Ganache Frosting

This ganache is the soul of the old fashioned chocolate truffle cake recipe. It’s rich, dense, and dreamy — and easier than you think.

Chop the chocolate into small pieces and place in a heatproof bowl.
Heat the cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chocolate. Let sit undisturbed for 2 minutes.
Add the butter and a pinch of salt, then whisk gently until smooth and glossy.
Cool ganache at room temp until spreadable. For faster setting, chill for 20–30 minutes, stirring every 5 minutes to monitor thickness.

Consistency tip: For a truffle-like filling, let the ganache cool longer. For a silky pour-over glaze, use while warm.

③ Assemble the Old Fashioned Chocolate Truffle Cake

Level the cake layers with a serrated knife if needed.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of ganache over the top.
Add the second cake layer and frost the top and sides with the remaining ganache. Use an offset spatula for smooth edges or rustic swoops.
Chill the cake for at least 30 minutes before slicing. This sets the ganache and locks in that truffle-like texture.
Optional Garnish: Sprinkle with cocoa powder, add chocolate curls, or decorate with berries for a stunning finish.

Result: A perfectly balanced, richly flavored old fashioned chocolate truffle cake recipe that sings with depth, smoothness, and timeless beauty.

Serving Suggestions for the Old Fashioned Chocolate Truffle Cake Recipe

This old fashioned chocolate truffle cake recipe doesn’t just feed your sweet tooth — it delivers a moment. The kind of moment that deserves candlelight, quiet music, or maybe a round of applause. To truly elevate the experience, pair it thoughtfully and present it with just a little extra care.

Beverage Pairings (Non-Alcoholic)

Espresso or strong black coffee: Enhances the cake’s dark chocolate depth.
Chai tea latte: The warming spices complement the rich ganache beautifully.
Vanilla almond milk or oat milk: Offers a cool, creamy contrast with subtle sweetness.
Sparkling water with citrus: A refreshing cleanse between indulgent bites.

Garnish & Plate Like a Pro

Fresh raspberries, strawberries, or blackberries: Their tartness cuts through the richness.
Whipped cream (lightly sweetened): A classic counterpoint to dense cake.
Dusting of cocoa powder: Elegant, simple, and thematic.
Chocolate curls or shavings: Shiny or rustic, they hint at what’s inside.
Crushed pistachios or hazelnuts: For crunch, color, and contrast.

Occasionally serving this cake at room temperature (rather than chilled) brings out the full silkiness of the ganache and makes the crumb incredibly tender.

Tips for Best Results

Even a well-tested old fashioned chocolate truffle cake recipe benefits from a few baker’s secrets. These tips will help your cake look professional, taste phenomenal, and store beautifully.

Cake Texture Tips

Don’t skip sifting your cocoa and flour — it aerates the mix for better crumb.
Use room-temperature ingredients (eggs, buttermilk, butter) for better emulsion.
Avoid overmixing once you add the dry ingredients — it toughens the cake.
Hot coffee tip: Pour slowly and stir gently so it doesn’t scramble the batter.

Ganache Mastery

Chop chocolate finely before pouring cream — this ensures a silky melt.
Let ganache rest at room temp for spreadability; if chilled too long, it’ll become truffle-like and hard to spread.
Whisk gently, not vigorously, to prevent air bubbles.

For extra silky ganache, add a teaspoon of corn syrup — not traditional, but helpful for sheen if presentation matters.

Assembly & Finishing

Level your cakes with a long serrated knife for clean layers.
Use an offset spatula to glide frosting evenly across surfaces.
Chill between frosting steps to keep layers stable and crumb-free.
Run a hot knife under water, wipe dry, then slice for clean cuts.

Bonus tip: Take a photo before serving — this cake deserves the spotlight.

Storage Instructions

One of the best things about this old fashioned chocolate truffle cake recipe is how well it stores. The ganache helps seal in moisture, and the deep chocolate flavor actually improves after a day.

Short-Term Storage

Room temperature: Store under a cake dome or in an airtight container for up to 2 days. Keep it in a cool spot out of sunlight.
Refrigerated: Wrap in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Freezing Instructions

To freeze whole: Wrap the entire frosted cake tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.
To freeze slices: Wrap individually in parchment and then plastic wrap. Perfect for future indulgence — no waste, no fuss.

Reheating & Serving

This cake does not need reheating.
For best flavor and consistency, remove from fridge 45–60 minutes before serving.

Result: The old fashioned chocolate truffle cake recipe proves itself not only luxurious but incredibly practical — it’s a dessert that travels, stores, and serves beautifully.

FAQ

When you’re working with an old fashioned chocolate truffle cake recipe this indulgent, questions tend to come up. Here’s everything you need to know to make it again and again — better each time.

Is this a flourless chocolate cake?

No — this old fashioned chocolate truffle cake recipe is a classic layer cake, not flourless. While it shares the density and richness of flourless cakes, it uses all-purpose flour for structure and buttermilk for tenderness.

Can I make the cake in advance?

Absolutely. In fact, it tastes even better the next day. You can:

Bake the cake layers up to 2 days ahead and wrap them tightly in plastic.
Make the ganache frosting the day before and keep it refrigerated — just let it soften before using.
Fully assemble and refrigerate the cake a day ahead; flavors deepen beautifully overnight.

Why is my ganache grainy?

Grainy ganache usually comes from overheating the cream or stirring too aggressively. For a smooth ganache:

Heat cream only until steaming (not boiling).
Let it sit on the chopped chocolate undisturbed for 2 minutes before whisking gently.
Use high-quality chocolate without stabilizers.

Can I use chocolate chips instead of chopped chocolate?

You can, but results vary. Chocolate chips often contain stabilizers to help them hold shape, so they don’t melt as smoothly. If you use chips, go with premium brands and chop them further for best texture.

Conclusion

There’s something undeniably special about taking the time to make a cake from scratch — especially one as indulgent, nostalgic, and downright spectacular as this. The old fashioned chocolate truffle cake recipe captures everything a true chocolate lover dreams of: deep flavor, silky ganache, a moist crumb, and just the right balance of rustic charm and refined richness.

It’s not just a dessert. It’s a memory in the making.

Serve it for birthdays, wrap it in elegance for the holidays, or surprise someone on a random Tuesday. Whether you’re an experienced baker or tackling this style of cake for the first time, it rewards your care with flavor that lingers and joy that lasts.

Now you’ve got the technique, the tools, and the tips. All that’s left to do is preheat the oven — and make someone’s day a little sweeter.

Additional Recommended Recipes

If you loved this old fashioned chocolate truffle cake recipe, try these other rich chocolate desserts:

Hot Fudge Brownie Bread – A dense, fudgy loaf bursting with gooey chocolate goodness in every bite.
Chocolate Chip Cookie Dough Brownie Bombs – Layers of cookie dough and brownie wrapped in a chocolate shell—irresistibly over-the-top.
Cinnamon Roll Honeybun Cheesecake – A swirled sensation with warm spice and creamy sweetness in every forkful.
Red Velvet Cheesecake Cake Recipe – Two layers of velvety cocoa cake sandwiching a rich cheesecake center—perfect for celebrations.

Each of these desserts offers a unique twist on chocolate decadence — and complements this recipe perfectly.

Nutritional Information (Per Serving)

Based on 12 servings. Values are approximate and may vary based on specific ingredients used.

Calories: 465
Total Fat: 28g
- Saturated Fat: 17g
Carbohydrates: 51g
- Sugars: 33g
Protein: 5g
Cholesterol: 85mg
Sodium: 210mg
Fiber: 4g

Contains: dairy, eggs, gluten
Does not contain: nuts (but may be added for garnish)

Tip: To lighten the portion, serve with fresh berries or whipped cream and cut thinner slices.