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Chocolate truffle layer cake

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

By Emma Knowles
  • 1 hr preparation
  • 1 hr cooking plus cooling, setting
  • Serves 12 - 16
  • Print
With layers of chocolate truffle mousse and dripping with chocolate glaze, this indulgent dessert is a showstopping masterpiece.


Chocolate buttermilk cake
  • 240 gm Lindt Dessert Premium Dark chocolate, coarsely chopped
  • 140 gm unsalted butter, diced
  • 420 gm plain flour, sifted
  • 2 tbsp Dutch processed cocoa
  • 1½ tsp bicarbonate of soda, sifted
  • 600 gm caster sugar
  • 3 eggs
  • 180 ml buttermilk
Milk chocolate truffle mousse
  • 300 ml pouring cream
  • 80 ml chocolate liqueur
  • 720 gm Lindt Dessert Premium Milk chocolate, finely chopped
  • 6 egg yolks
Chocolate glaze
  • 165 gm caster sugar
  • 250 ml pouring cream
  • 300 gm Lindt Dessert Premium Dark chocolate, finely chopped
To decorate
  • Chocolate liqueur, for brushing
  • Chocolate curls (optional)


  • 1
    For chocolate buttermilk cake, preheat oven to 160C and butter and line two 20cm diameter cake tins with baking paper. Stir butter, chocolate and 350ml water in a saucepan over medium heat until melted and smooth. Whisk in dry ingredients to combine, then whisk in eggs, buttermilk and a pinch of salt until smooth. Divide among prepared tins, bake until a skewer inserted withdraws clean (40-50 minutes). Cool in tins for 10 minutes, turn onto wire racks to cool completely.
  • 2
    For milk chocolate truffle mousse, bring cream and 60ml liqueur to the simmer in a saucepan over medium-high heat, pour over chocolate in a large bowl, stand for 5 minutes, then whisk until smooth. Whisk yolks and remaining liqueur in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Refrigerate, whisking occasionally until thick but spreadable (4-4½ hours).
  • 3
    Meanwhile, for chocolate glaze, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, cook until dark caramel (4-5 minutes). Remove from heat, carefully add 125ml warm water (caramel will spit), add cream, return to heat and bring back to the boil. Add chocolate and a pinch of salt, remove from heat, stand for 5 minutes, then whisk until smooth, set aside at room temperature.
  • 4
    Before assembly, temper milk chocolate for the chocolate curls (optional). Warm coarsely chopped chocolate in a heatproof bowl over a saucepan of gently simmering water until molten. Stir frequently until the chocolate reaches 48C. Remove from heat and cool to 26C before using. Pour tempered chocolate onto bench, spread into a thin, even layer with a palette knife, then allow to set (1-2 minutes). For chocolate curls, use a scraper, at a 45 degree angle, then scrap thin layers to form curls. Set aside until serving.
  • 5
    To assemble, trim the top of each cake flat, then cut in half horizontally. Place a cake round on a cake stand or serving plate, brush with a little liqueur, spread with a fifth of the truffle mixture, then top with another layer of cake. Continue layering, finishing with a layer of truffle mousse, then spread remaining truffle mixture around the sides of cake with a palette knife to neaten. Refrigerate for 1 hour to set.
  • 6
    To serve, gently pour over chocolate glaze, allowing it to run over the edges and drip a little. Refrigerate to set (20 minutes) then arrange the chocolate curls on top for a beautiful finish.


For more detailed instructions on how to temper chocolate, visit the Lindt website to view Master Chocolatier Thomas Schnetzler's recipes here.
This recipe is brought to you by Lindt.