Chocolate Truffle Bomb Cake Recipe

Today, we’re going to be looking at the perfect chocolate truffle bomb cake recipe. When it comes to cakes, there are always the latest trends that people go crazy for. At the moment, one of the most popular cakes are bomb cakes.

Cake bombs are essentially giant cake pops (without the stick, of course). They come in a range of flavors, with different fillings inside. But today, we’re going to be looking at chocolate truffle bombs – which are decadent, luxurious, and make for an extra special treat.

Chocolate Truffle Bomb Cake Recipe

The recipe we’re going to be looking at today is from Pies and Tacos. Their Chocolate Bomb recipe is super popular and it’s not hard to see why. Let’s see how to make the perfect chocolate truffle bomb cake.

Ingredients

The ingredients you’ll need for this recipe are:

For the chocolate shell

  • 3 cups of chopped dark chocolate

For the chocolate mousse

  • 1/4 cup of heavy cream
  • 1/2 cup of chopped semi-sweet chocolate
  • 1/8 teaspoon of sea salt
  • 1/2 cup of heavy cream
  • 2 tablespoons of powdered sugar
  • 1/2 teaspoon of vanilla extract

For the dulce de leche

  • 1 can of condensed milk
  • 1/4 cup of dulce de leche

For the chocolate cake

  • 1/2 cup of all-purpose flour
  • 1/4 teaspoon of sea salt
  • 1 1/2 teaspoons of cocoa powder
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of butter
  • 1/2 cup of sugar
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of brewed coffee (you can replace it with hot water if you’d prefer)

For the chocolate ganache

  • 1/4 cup of heavy cream
  • 1/3 cup of chopped dark chocolate

What is truffle cake made of

Recipe

Now all you need to do is:

Step 1: Temper the chocolate

Chop your chocolate into fine pieces. Using a bain-marie (or heated bath/double boiler), add 3/4 of the chocolate and melt it. The water should only be simmering slightly and you’ll need to stir often as you don’t want the chocolate to burn.

When it reaches the temperature of 114-118F, slowly add the remaining 1/4 of the chocolate, stirring at regular intervals. Once the chocolate reaches around 82F, set it over the bain-marie and let the chocolate reach 88-90F. You’ll know your chocolate is tempered if it dries shiny (you can test this on parchment paper).

Step 2: Make your mousse

Finely chop your chocolate and place it in a bowl with heavy cream and salt. Melt over a bain-marie, stirring often (use a microwave if you prefer). Leave the mixture to cool, but stir regularly so it keeps its creamy texture.

Once cool, add your whipping cream, powdered sugar, and vanilla extract to a bowl. Mix until you have stiff peaks (this may take a while). Pour the cream over the chocolate mixture and fold in gently.

Step 3: Make dulce de leche

Pour the milk into a baking dish (preferably glass). Place over a water bath with foil for a few hours. Be sure to stir regularly. Leave until you have the correct color and texture.

Step 4: Time for the cake

Line your pan with parchment paper and preheat your oven to 350F. Be sure to sift your flour, baking soda, salt, and cocoa powder together before you use. Cream your butter for around 30-45 seconds.

Now add the butter and sugar. Stir for a further minute or so. Now add the vanilla and egg, and mix well. Add the sifted ingredients and combine. Add coffee (or water) and mix once again. Pour the mixture into the pan and bake for around 10 minutes.

Step 5: The ganache

Heat your heavy cream and add the finely chopped chocolate. Stir until melted. The mixture should be cool before you use it for your cake

Step 6: Assemble the cakes

Be sure you have everything ready to use. Put your ready-made mousse into a piping bag. Have your chocolate just tempered (this is the last thing you’ll need to make)?

Cut out circles of your cake with a cookie cutter (preferably 2 1/2″). Get your silicone pans ready, use a spoon to cover the circles with the tempered chocolate, and freeze for around 15 minutes. Once removed, place around one tablespoon of mousse into each dome.

Refreeze for 5 minutes. Add around one teaspoon of the dulce de leche to each cavity. Place the pre-cut cake circles on top.

Step 7: Enjoy

Now cover with more tempered chocolate. Leave to freeze for several hours and then remove from the silicone pans and turn over. Pour ganache over the top and your tasty treats are ready to serve. This recipe makes 12 small chocolate truffle bomb cakes.

Conclusion

I hope this article has helped you to perfect a chocolate truffle bomb cake recipe. While it may take a while to get right, it’s definitely worth the time and effort. The trickest part to get right is tempering the chocolate, so you may want to practice that a few times before you dive into making the truffle bomb cake.

Do you know of any tips and tricks when it comes to making truffle bomb cakes? I would love to know. If so, please feel free to let me know in the comments below. Sharing is caring!

FAQs

What is a Truffle Bomb?

A truffle bomb cake is essentially a giant truffle. Moist chocolate cake with chocolate ganache and chocolate mousse. It's silky smooth and of course, filled with the most incredible chocolate flavor. Truffles are known for being luxurious, and truffle bomb cakes take that to the next level.

What is Truffle Cake Made of?

The ingredients in a truffle bomb cake are extensive and it's one of the harder cakes to make, so it may take quite a while to perfect. However, a truffle cake usually consists of chocolate cake, alongside chocolate mousse, chocolate ganache and a hard chocolate shell on the outside.

What is the Difference Between Chocolate Cake and Chocolate Truffle Cake?

Chocolate cake is usually just a moist sponge cake, whereas truffle cake is a lot more intricate, as not only is it chocolate cake, but it's also chocolate ganache, chocolate mousse and molded chocolate. Truffle cake is much harder to perfect, as chocolate cake is quite simple and just a mere element of chocolate truffle cake. 

Chocolate Truffle Bomb Cake

Ingredients
  

For the chocolate shell

  • 3 cups chopped dark chocolate

For the chocolate mousse

  • 1/4 cup heavy cream
  • 1/2 cup chopped semi-sweet chocolate
  • 1/8 tsp sea salt
  • 1/2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

For the dulce de leche

  • 1 can condensed milk
  • 1/4 cup dulce de leche

For the chocolate cake

  • 1/2 cup all-purpose flour
  • 1/4 tsp sea salt
  • 1 1/2 tsp cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract¬†
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup brewed coffee (you can replace it with hot water if you'd prefer)

For the chocolate ganache

  • 1/4 cup heavy cream
  • 1/3 cup chopped dark chocolate

Instructions
 

  • Chop your chocolate into fine pieces. Using a bain-marie (or heated bath/double boiler), add 3/4 of the chocolate and melt it. The water should only be simmering slightly and you'll need to stir often as you don't want the chocolate to burn.
    When it reaches the temperature of 114-118F, slowly add the remaining 1/4 of the chocolate, stirring at regular intervals. Once the chocolate reaches around 82F, set it over the bain-marie and let the chocolate reach 88-90F. You'll know your chocolate is tempered if it dries shiny (you can test this on parchment paper).
  • Finely chop your chocolate and place it in a bowl with heavy cream and salt. Melt over a bain-marie, stirring often (use a microwave if you prefer). Leave the mixture to cool, but stir regularly so it keeps its creamy texture.
    Once cool, add your whipping cream, powdered sugar, and vanilla extract to a bowl. Mix until you have stiff peaks (this may take a while). Pour the cream over the chocolate mixture and fold in gently.
  • Pour the milk into a baking dish (preferably glass). Place over a water bath with foil for a few hours. Be sure to stir regularly. Leave until you have the correct color and texture.
  • Line your pan with parchment paper and preheat your oven to 350F. Be sure to sift your flour, baking soda, salt, and cocoa powder together before you use. Cream your butter for around 30-45 seconds.
    Now add the butter and sugar. Stir for a further minute or so. Now add the vanilla and egg, and mix well. Add the sifted ingredients and combine. Add coffee (or water) and mix once again. Pour the mixture into the pan and bake for around 10 minutes.
  • Heat your heavy cream and add the finely chopped chocolate. Stir until melted. The mixture should be cool before you use it for your cake
  • Be sure you have everything ready to use. Put your ready-made mousse into a piping bag. Have your chocolate just tempered (this is the last thing you'll need to make)?
    Cut out circles of your cake with a cookie cutter (preferably 2 1/2"). Get your silicone pans ready, use a spoon to cover the circles with the tempered chocolate, and freeze for around 15 minutes. Once removed, place around one tablespoon of mousse into each dome.
    Refreeze for 5 minutes. Add around one teaspoon of the dulce de leche to each cavity. Place the pre-cut cake circles on top.
  • Now cover with more tempered chocolate. Leave to freeze for several hours and then remove from the silicone pans and turn over. Pour ganache over the top and your tasty treats are ready to serve. This recipe makes 12 small chocolate truffle bomb cakes.

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