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Truffle vanilla cake served elegantly
Vanilla cake filled with rich chocolate cream for special occasions

Truffle Vanilla Cake

Author: Flavelo
Recipes Cakes and Desserts
A meeting of classic 'Yellow Cake' (vanilla butter sponge) and rich Parisian cream (ganache). The sponge is denser and moister than a traditional sponge due to the butter and milk. The essence of the truffle cream is a 1:1 emulsion of chocolate and cream, which is whipped after chilling to create an airy yet intense chocolate filling.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 10 servings
🔥 Calories 610 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Whisk
  • Saucepan
  • Bread knife (for slicing)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C / 160°C Fan. Grease and flour the tin.

Tip: Essential step for non-stick baking.
2 ✓

Cream the butter with the sugar until fluffy, then add the eggs and vanilla.

Tip: This is where air is incorporated.
3 ✓

Alternately add the flour mixed with baking powder and the milk.

Tip: Adding alternately helps maintain the emulsion so the batter doesn't curdle.
4 ✓

Bake for 30-35 minutes (skewer test), then cool completely.

Tip: It cannot be sliced neatly while warm.
5 ✓

Cream: Pour hot cream over the broken chocolate, stir until smooth. Refrigerate until completely cold (approx. 2 hours).

Tip: 'Raw' ganache is liquid; it firms up when chilled.
6 ✓

Whip the cold ganache with a whisk (it will become lighter in colour).

Tip: Only whip until it holds its shape, no longer!
7 ✓

Cut the cake in half horizontally, fill and coat with the cream. Dust with cocoa.

Tip: The bitterness of the cocoa powder balances the sweetness of the cream.

Recipe FAQ

Why did the cream become grainy?
You overwhipped the ganache. Chocolate cream splits very quickly. If this happens, gently warm it up slightly to bring it back.

Ingredients

  • 250 g Plain flour
  • 200 g Butter (room temperature)
  • 200 g Caster sugar
  • 4 pieces Eggs
  • 2 tsp Vanilla extract
  • 1 sachet Baking powder (approx. 10g)
  • 150 ml Milk
  • 200 g Dark chocolate (min. 50%)
  • 200 ml Double cream
  • 2 tbsp Dutch processed cocoa powder
  • 1 pinch Salt