Go Back

Black Velvet Fudge Cake with Dark Chocolate Truffle Ganache

Sophia
What if you could combine the deep, mysterious allure of black velvet with the luxurious richness of dark chocolate truffles? The Black Velvet Fudge Cake with Dark Chocolate Truffle Ganache is not just a dessert—it's an experience. This showstopping cake features layers of ultra-moist black cocoa cake, a dense truffle ganache filling, and a glossy dark chocolate coating that drips elegantly down the sides.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 4 minutes
Servings 12
Calories 580 kcal

Ingredients
  

For the Cake

  • 2 cups all-purpose flour 250g
  • 2 cups granulated sugar 400g
  • ½ cup black cocoa powder 50g
  • ½ cup Dutch-process cocoa powder 50g
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 3 large eggs room temperature
  • 1½ cups buttermilk room temperature
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1¼ cups hot brewed coffee

For the Dark Chocolate Truffle Ganache Filling

  • 14 oz dark chocolate (70–72%) 400g, finely chopped
  • ¾ cup heavy cream 180ml
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

For the Dark Chocolate Ganache Coating

  • 8 oz dark chocolate (70%) 225g
  • 1 cup heavy cream 240ml
  • 1 tablespoon unsalted butter

Instructions
 

Prepare the Cake Pans

  • Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Mix the Dry Ingredients

  • Whisk together flour, sugar, black cocoa, Dutch cocoa, baking soda, baking powder, and salt until completely combined.

Mix the Wet Ingredients

  • In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla until smooth.

Make the Batter

  • Pour the wet ingredients into the dry ingredients and mix just until combined. Slowly stream in the hot coffee while mixing on low speed. The batter will become very thin—this creates the incredibly moist texture.

Bake

  • Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs attached. Do not overbake. Cool for 10 minutes before transferring to a wire rack. Allow cakes to cool completely.

Make the Truffle Ganache Filling

  • Place chopped chocolate into a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate. Let sit for 2 minutes. Add butter, vanilla, and sea salt, then whisk until silky smooth. Refrigerate for 2–3 hours, stirring once or twice, until thick like chocolate pudding. Before assembling, stir until smooth and spreadable.

Make the Outer Ganache

  • Heat cream until steaming, then pour over chocolate. Let sit for 2 minutes. Add butter and whisk until glossy. Allow to cool for 10–15 minutes to thicken slightly before pouring.

Assemble

  • Place one cake layer onto a serving plate. Spread a generous ¾-inch layer of chilled truffle ganache over the cake. Top with second cake layer. Pour glossy ganache over the top, allowing it to drip down the sides. Smooth gently with an offset spatula while keeping the finish rustic.

Chill

  • Refrigerate for 20–30 minutes to allow the outer ganache to set while keeping the inside rich and creamy.

Notes

For best results, make the cake one day ahead and let it rest overnight before serving. This deepens the chocolate flavor and makes the texture even fudgier.