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Easter Chocolate Truffle Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easter Chocolate Truffle Cake is a rich and decadent dessert perfect for the holiday season. Featuring a dense, moist chocolate cake layered with silky chocolate ganache, it’s elegantly decorated with chocolate shavings, pastel sprinkles, or mini chocolate eggs for a festive touch. Ideal for make-ahead celebrations, this cake satisfies chocolate lovers with its intense bittersweet and semisweet chocolate flavors.

Ingredients

Scale

Cake Ingredients

  • 8 oz bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, cut into pieces
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder

Ganache Ingredients

  • 1/2 cup heavy cream
  • 6 oz semisweet chocolate, chopped

Decoration

  • Chocolate shavings, pastel sprinkles, or mini chocolate eggs

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease the sides to prevent sticking.
  2. Melt Chocolate and Butter: In a heatproof bowl, melt the chopped bittersweet chocolate and butter together over a saucepan of simmering water, stirring occasionally until smooth. Alternatively, melt in short microwave bursts, stirring between each, for even melting. Remove from heat.
  3. Add Sugar and Eggs: Whisk the sugar into the melted chocolate mixture until combined. Then add eggs one at a time, whisking thoroughly after each addition to incorporate and create a smooth batter.
  4. Flavor and Dry Ingredients: Stir in vanilla extract and salt. Sift in the flour and cocoa powder to ensure no lumps and gently fold into the batter until just combined, being careful not to overmix.
  5. Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the center is set but still moist—test by inserting a toothpick, which should come out with moist crumbs.
  6. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing to ensure it holds its shape.
  7. Prepare Ganache: Heat the heavy cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chopped semisweet chocolate and let it sit for 2 to 3 minutes for the chocolate to soften.
  8. Mix Ganache: Stir the mixture gently until smooth and glossy. Let the ganache cool slightly to thicken but still pourable.
  9. Decorate: Pour the ganache evenly over the cooled cake, spreading it smoothly over the top and sides. Decorate with chocolate shavings, pastel sprinkles, or mini chocolate eggs for a festive Easter appearance.
  10. Chill and Serve: Place the cake in the refrigerator to allow the ganache to set fully. Once set, slice and serve as a rich and indulgent dessert.

Notes

  • This cake is ideal for making ahead of time; store it covered in the refrigerator for up to 3 days.
  • For added texture and flavor, fold in chopped toasted hazelnuts or almonds into the batter before baking.
  • Serve with whipped cream or fresh berries to complement the rich chocolate flavors.

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Find it online: https://whisksweetly.com/easter-chocolate-truffle-cake-recipe/