Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Carefully stir in the hot water. The batter will be thin.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the truffle frosting. Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
- Stir in the vanilla extract. Let the frosting cool at room temperature, stirring occasionally, until it reaches a spreadable consistency.
- Once the cake is completely cool, spread the truffle frosting evenly over the top and sides of the cake.
- Chill the cake for at least 60 minutes to allow the frosting to set before slicing and serving.
Notes
For a richer flavor, you can use a higher percentage dark chocolate. Ensure the cake is fully cooled before frosting to prevent the frosting from melting.