Can I use milk chocolate instead?

You can, but reduce the sugar slightly to prevent excess sweetness.

Can I make this gluten-free?

Yes, it’s naturally gluten-free, no flour needed.

Absolutely. It makes removing the cake easier and cleaner.

Let the ganache cool slightly before pouring, it should coat smoothly without running off the edges.

A rich and silky Romantic Chocolate Truffle Cake with glossy ganache. Simple ingredients, elegant finish, perfect for Valentine’s Day.

8 oz dark chocolate (60–70% cocoa), chopped

1/2 cup unsalted butter

3/4 cup granulated sugar

1/2 cup heavy cream

3 large eggs

1 tsp vanilla extract

2 tbsp cocoa powder

Pinch of salt

GANACHE TOPPING:

8 oz dark chocolate, chopped

1 cup heavy cream

Cook Mode Prevent your screen from going dark

1. Preheat oven to 325°F (160°C). Grease and line an 8-inch round or heart-shaped pan.

2. Melt chocolate and butter together until smooth.

3. Whisk in sugar and cream until glossy.

4. Add eggs one at a time, then vanilla and cocoa powder. Mix gently.

5. Pour into pan and bake 25–30 minutes, until center is just set.

6. Cool completely in pan before removing.

7. For ganache, pour hot cream over chocolate and stir until smooth.

8. Pour ganache over cooled cake, spread evenly, and chill until set.

Serve at room temperature for best texture.

Add raspberries or cocoa dusting for decoration.

Can be made ahead and refrigerated for up to 4 days.

Naturally gluten-free—no flour needed.