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Ingredients:
For the chocolate cake:
– 1 ¾ cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ¾ cup unsweetened cocoa powder
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– ½ cup vegetable oil
– 1 cup hot water
For the truffle filling:
– 8 oz semi-sweet chocolate, chopped
– 1 cup heavy cream
– 2 tablespoons unsalted butter
For the chocolate ganache topping:
– 6 oz semi-sweet chocolate, chopped
– ½ cup heavy cream
– 1 tablespoon unsalted butter
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. For the cake, sift together the flour, baking powder, baking soda, salt, and cocoa powder in a large bowl.
3. In a separate bowl, whisk together the sugar, eggs, vanilla extract, buttermilk, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until combined.
4. Gradually add the hot water to the batter, mixing until smooth (the batter will be thin).
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. For the truffle filling, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let sit for 2-3 minutes, then stir until smooth.
8. Add butter to the chocolate mixture and stir until fully melted and smooth. Let it cool to room temperature, then refrigerate for 1 hour, or until thickened.
9. For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth. Stir in the butter until fully melted.
10. To assemble, place one cake layer on a serving plate and spread a layer of truffle filling over it. Top with the second cake layer and spread the remaining truffle filling on top.
11. Drizzle the ganache over the cake and let it set for 10-15 minutes before serving.
12. Slice and enjoy!
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: 450 kcal per slice | Servings: 10 servings
