Chocolate Truffle Cake

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 75g / 2.5oz / 1/3 cup - butter
  • 75g / 2.5oz / 1/3 cup - caster (superfine) sugar
  • 2 eggs, lightly beaten
  • 1.5 tsp - baking powder
  • 25g / 1oz / 1.5 cup - cocoa powder
  • 50g / 1.5oz - ground almonds
  • For chocolate truffle:
  • 350g / 12oz - dark chocolate
  • 100g / 3.5oz - butter
  • 300ml / 1.5 pint / 1.5 cups - plain cake crumbs
  • To decorate:
  • cape gooseberries (ground cherries)
  • 50g / 1.5oz - dark chocolate, melted

How to Make Chocolate Truffle Cake

  • Lightly grease a 20cm/8-inch round springform tin (pan) and line the base.
  • Beat together the butter and sugar until light and fluffy.
  • Gradually add the eggs, beating well after each addition.
  • Sieve (strain) the flour, baking powder, and cocoa powder together and fold together with the ground almonds.
  • Pour into the prepared tin (pan) and bake in a preheated oven at 180 degrees C/350 degrees F for 20 to 25 minutes or until springy to the touch.
  • Leave to cool slightly in the tin (pan), and then transfer to a wire rack to cool completely.
  • Wash and dry the tin (pan) and return the cool cake to the tin (pan).
  • To make the topping, heat the chocolate, butter, and cream in a heavy based pan on low heat and stir until smooth.
  • Cool and then chill for 30 minutes.
  • Beat well with a wooden spoon and chill for another 30 minutes.
  • Beat the mixture again, then add the cake crumbs, beating until well combined.
  • Spoon over the sponge base and chill for 3 hours.
  • Meanwhile, dip the cape gooseberries (ground cherries) in the melted chocolate until partially covered.
  • Leave to set on baking parchment. Transfer the cake to a serving plate and decorate with cape gooseberries (ground cherries).