Go Back

Chocolate Truffle Bomb Cake


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


  • 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.