Chocolate Truffle Royal Cake Recipe

Preheat Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Combine All Ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Heat Cream

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

Melt Chocolate

Remove from heat and add the chopped chocolate, stirring until melted and smooth.

Add Cocoa and Vanilla

Stir in the cocoa powder and vanilla extract until well combined.

Chill Filling

Let the mixture cool at room temperature, then refrigerate until firm.

Fill the Cake

Once the cakes are completely cooled, take one layer and spread the chocolate truffle filling on top, then place the second layer on top.

Prepare Ganache

In a saucepan, heat the heavy cream for the ganache until it simmers. Remove from heat, then add the chopped chocolate and stir until smooth.

Top the Cake

Pour the ganache over the top of the cake, allowing it to drip down the sides.

Chill and Serve

Let the cake set in the refrigerator for about 30 minutes before slicing and serving.