Description
A rich and decadent Easter chocolate truffle cake featuring moist cocoa sponge layers sandwiched with fruity jam, topped with a smooth chocolate ganache icing, and decorated with homemade chocolate truffles coated in colorful sprinkles. Perfect for festive celebrations and chocolate lovers.
Ingredients
Scale
Cake Batter
- 150ml sunflower oil or groundnut oil, plus extra for greasing
- 175g self-raising flour, plus extra for dusting
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 140g golden caster sugar
- 2 tbsp golden syrup
- 2 eggs
- 150ml full-fat milk
Truffles
- 100g milk chocolate, broken into chunks
- 1 tsp soft butter
- 50g digestive biscuits
- 2–3 tbsp coloured or chocolate sprinkles
Icing
- 125ml double cream
- 1 tbsp soft butter
- 140g dark chocolate (about 70% cocoa solids)
- 4 tbsp raspberry jam or apricot jam
Instructions
- Prepare the Oven and Tins: Preheat your oven to 160°C (140°C fan/gas mark 3). Grease two 20cm round cake tins with a little oil and dust them lightly with flour to prevent sticking.
- Make the Cake Batter: In a large bowl, combine the self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and golden caster sugar. Add the sunflower or groundnut oil, golden syrup, eggs, and full-fat milk. Beat everything well using an electric hand whisk or a wooden spoon until the mixture is smooth and thick, forming a consistent batter.
- Bake the Cakes: Divide the batter evenly between the prepared tins and place them in the oven. Bake for 30 to 35 minutes, or until the cakes spring back when lightly pressed and a skewer inserted into the center comes out clean. Once baked, leave the cakes to cool in their tins for about 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Truffles: While the cakes bake and cool, melt the milk chocolate gently in a microwave or over a pan of simmering water. Stir in the soft butter until smooth. Crush the digestive biscuits into fine crumbs by placing them in a sandwich bag and bashing with a rolling pin. Mix the biscuit crumbs into the melted chocolate mixture, then chill the mixture in the fridge for approximately 20 minutes until firm enough to handle.
- Shape and Coat the Truffles: Once chilled, roll the chocolate mixture into 11 even-sized balls using your hands. Roll each ball in the coloured or chocolate sprinkles to coat thoroughly. Set the truffles aside for decoration.
- Prepare the Icing: Pour the double cream into a small saucepan and heat over medium heat until hot but not boiling. Stir in the soft butter until melted. Place the dark chocolate pieces into a medium bowl and pour the hot cream mixture over the chocolate. Stir continuously until the chocolate has fully melted and the ganache is smooth. Allow to cool for about 30 minutes, so it thickens slightly but remains spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread the raspberry or apricot jam evenly over one sponge layer. Sandwich the second cake layer on top. Using a spatula, cover the top and sides of the cake evenly with the chocolate ganache icing.
- Decorate the Cake: Arrange the homemade chocolate truffles around the outside edge of the cake as a festive finishing touch. Your Easter chocolate truffle cake is now ready to serve and enjoy!
Notes
- For best results, allow cakes to cool completely before icing to prevent melting.
- If you prefer a more intense chocolate flavor, choose dark chocolate with at least 70% cocoa solids for the ganache and truffles.
- You can substitute raspberry jam with apricot jam according to taste or availability.
- Store the cake in the refrigerator if not serving immediately; bring to room temperature before serving for best flavor.
- Use parchment paper in cake tins for easier removal if preferred.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Easter cake, chocolate truffle cake, chocolate cake, homemade truffles, festive dessert
