
Why You’ll Love This Recipe
This Dark Chocolate Truffle Cake with Milk Chocolate Buttercream is a chocolate lover’s dream. The cake is dense and moist, thanks to the use of rich dark chocolate and a touch of truffle-like ganache in the batter. The milk chocolate buttercream adds a soft, velvety sweetness that pairs perfectly with the deep, slightly bitter flavor of the dark chocolate cake. Together, these layers create a harmonious dessert that’s as visually stunning as it is delicious. Plus, it’s not overly sweet, making it perfect for those who enjoy a balance of flavors.
Ingredients
For the dark chocolate cake:
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
- 4 oz dark chocolate, chopped (or dark chocolate chips)
For the milk chocolate buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk chocolate chips, melted
- 2 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed for consistency)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Dark Chocolate Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Melt the chocolate: In a small bowl, microwave the chopped dark chocolate in 20-second intervals, stirring in between, until fully melted and smooth. Once melted, mix the chocolate into the cake batter.
- Add hot water: Slowly add the hot water to the batter, mixing until smooth. The batter will be thin, but that’s okay—it creates a moist cake.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and allow to cool completely on a wire rack.
For the Milk Chocolate Buttercream:
- Beat the butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3-4 minutes.
- Add powdered sugar and cocoa: Gradually add the powdered sugar and cocoa powder, beating on low speed to combine. Once combined, increase the speed and continue beating until smooth.
- Add melted chocolate: Mix in the melted milk chocolate and vanilla extract until fully incorporated.
- Adjust consistency: If the buttercream is too thick, add 1 tablespoon of heavy cream at a time until the buttercream reaches your desired consistency.
Assembling the Cake:
- Frost the cake: Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of the milk chocolate buttercream on top of the first cake layer.
- Top with the second layer: Place the second cake layer on top of the frosted cake. Frost the top and sides of the cake with the remaining milk chocolate buttercream.
- Decorate: If desired, garnish the cake with chocolate shavings, cocoa powder, or fresh berries for a decorative touch.
- Chill and serve: Allow the cake to set in the refrigerator for 30 minutes to firm up the buttercream. Slice and serve!
Servings and Timing
- Servings: 10-12
- Prep Time: 30 minutes
- Baking Time: 30-35 minutes
- Cooling Time: 1-2 hours (including buttercream setting)
- Total Time: 2.5-3 hours
Variations
- Dark Chocolate Buttercream: For a deeper chocolate flavor, use dark chocolate in the buttercream instead of milk chocolate.
- Ganache Drizzle: Drizzle a rich dark chocolate ganache over the top of the cake for added shine and richness.
- Chocolate Chips: Fold mini chocolate chips or chunks into the cake batter for extra texture.
- Flavoring the Buttercream: Add a splash of orange zest or coffee to the buttercream to bring a different flavor profile to the cake.
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, place the cake in the refrigerator for up to 1 week. You can also freeze the cake for up to 2-3 months. To reheat, allow it to come to room temperature or microwave a slice for a few seconds.
FAQs
Can I use milk chocolate for the cake instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter cake, but dark chocolate adds a richer, more intense flavor. If using milk chocolate, you may want to adjust the sugar content accordingly.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to also check the other ingredients, like baking powder and cocoa powder, to ensure they’re gluten-free.
How do I prevent the cake from sinking in the middle?
Make sure the oven is preheated to the correct temperature, and check the cake’s doneness using a toothpick. If you open the oven too early, it may cause the cake to sink.
How do I make sure my buttercream isn’t too thick?
If your buttercream is too thick, add a small amount of heavy cream, one tablespoon at a time, until you reach the desired consistency.
Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time and store them in an airtight container. Frost the cake just before serving for the best presentation.
Can I substitute the milk chocolate buttercream with another frosting?
Absolutely! You can use a whipped cream frosting, cream cheese frosting, or even a simple ganache topping if you prefer a different flavor.
Can I freeze this cake?
Yes, you can freeze both the unassembled cake layers or the fully assembled cake. Wrap the cake layers tightly in plastic wrap and foil before freezing, and allow them to thaw completely before frosting.
How can I add more flavor to the cake?
You can add a teaspoon of espresso powder to the batter for a deeper chocolate flavor or a tablespoon of orange zest for a citrusy touch.
Can I use a different size cake pan?
Yes, you can use a 9-inch round pan for a thinner cake or a 6-inch pan for a taller, more elegant look. Adjust baking times accordingly.
Can I use store-bought frosting?
You can use store-bought frosting if you’re short on time, but homemade buttercream will give the cake a more rich and decadent flavor.
Conclusion
This Dark Chocolate Truffle Cake with Milk Chocolate Buttercream is the ultimate chocolate indulgence. The deep, moist chocolate cake paired with the creamy, sweet milk chocolate buttercream makes for an unforgettable dessert. Perfect for any special occasion or simply when you want to treat yourself to something truly decadent, this cake is sure to satisfy even the most discerning chocolate lovers.
Print
Dark Chocolate Truffle Cake with Milk Chocolate Buttercream
- Total Time: 2.5-3 hours
- Yield: 10-12 servings
- Diet: Gluten Free
Description
A decadent dessert with a rich dark chocolate cake paired with smooth milk chocolate buttercream, offering the perfect balance of chocolate depth and sweetness.
Ingredients
- For the dark chocolate cake:
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
- 4 oz dark chocolate, chopped (or dark chocolate chips)
- For the milk chocolate buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk chocolate chips, melted
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
Instructions
- For the Dark Chocolate Cake:
-
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, microwave the chopped dark chocolate in 20-second intervals, stirring in between, until fully melted and smooth. Once melted, mix the chocolate into the cake batter.
- Slowly add the hot water to the batter, mixing until smooth. The batter will be thin, but that’s okay—it creates a moist cake.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and allow to cool completely on a wire rack.
- For the Milk Chocolate Buttercream:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3-4 minutes.
- Gradually add the powdered sugar and cocoa powder, beating on low speed to combine. Once combined, increase the speed and continue beating until smooth.
- Mix in the melted milk chocolate and vanilla extract until fully incorporated.
- If the buttercream is too thick, add 1 tablespoon of heavy cream at a time until the buttercream reaches your desired consistency.
- Assembling the Cake:
- Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of the milk chocolate buttercream on top of the first cake layer.
- Place the second cake layer on top of the frosted cake. Frost the top and sides of the cake with the remaining milk chocolate buttercream.
- Optionally, garnish the cake with chocolate shavings, cocoa powder, or fresh berries for a decorative touch.
- Allow the cake to set in the refrigerator for 30 minutes to firm up the buttercream. Slice and serve!
Notes
- For a more intense chocolate flavor, use dark chocolate in the buttercream instead of milk chocolate.
- If desired, add a ganache drizzle over the cake for added richness.
- To make the cake gluten-free, use a gluten-free flour blend and ensure all other ingredients are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg