Easy Layered Chocolate Cake

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This layered Chocolate Truffle Cake recipe is way easier than you might think! It will have you craving another piece when you're not even done with your first one.

Prep Time25

Cook Time45

Cooling Time1

Total Time2 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 974kcal

Author: Sharon Garofalow

Equipment

Ingredients

Chocolate Cake Layers

30 ounces Chocolate cake mix (2 boxes)
3/4 cup butter room temperature
1/3 cup vegetable oil
2 tsp vanilla extract
1 1/2 cups whole milk
5 Eggs

Ganache

1 1/2 cups heavy whipping cream
1/2 cup semi-sweet baking chocolate chopped

Instructions

To make the cakes

Preheat the oven to 350 degrees.
Grease and flour 2) 9" round baking pans and set aside.
In a large bowl combine the chocolate cake mix with the room temperature butter and vegetable oil (a fork works well for this). The mixture should look crumbly.
Add the milk. And mix until just combined.
Slowly, incorporate the eggs, one a time, beating well after each addition. Add the vanilla extract and mix until incorporated.
Divide the batter between the 2 cake pans and take them to the oven. Bake for 35 minutes or until done. (A toothpick should come out clean when inserted in the center).
Remove from the oven and let them cool down for 15-20 minutes before removing them from the pans. Then let cool completely before building the layer cake.

To make the ganache

In a small saucepan over medium heat, heat the heavy cream until almost boiling.
Remove from heat and add the chopped chocolate.
Stir until melted and incorporated.
Let sit for about 15 minutes before using.

To create the layered cake

Place the bottom cake layer on a baking sheet (to catch the extra chocolate).
Spread a thick layer of ganache over the bottom cake then carefully place the second cake layer on top.
Spread more ganache on top of the top layer and let it pour down over the sides.
Move finished layered cake to a cake plate or serving platter.
Let it set for a minute or two before slicing.

Notes

Cakes are easiest to remove from their pans when cooled slightly, but not all the way.
When heating heavy cream to make a ganache it should be hot to the touch but not simmering or boiling.
Ganache is thin like a glaze when warm making it easy to pour over cakes. While it will thicken a bit as it cools, it will not harden.
Want an even richer, dark chocolate flavor for this cake? Use bittersweet or dark chocolate to make the ganache instead.
Don't want to add the ganache? Don't! Just enjoy the cake as is or use buttercream or another frosting.
Jazz up the filling even more by adding something with texture like nuts, candies, etc.
Not happy with the overall appearance of the cake? Cover it with crushed nuts, sprinkles, coconut or even shaved chocolate! (It's tasty and hides any blemishes!)
Store the cake in an air-tight container in the fridge for up to 3 days.

Nutrition