Easter chocolate truffle cake

Easter chocolate truffle cake

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(8 ratings)

Prep: 45 mins Cook: 40 mins plus cooling


Serves 10 - 12

More child-friendly than a simnel cake, this Easter extravagance is made with chocolate and truffles instead of marzipan

Nutrition and extra info

  • sponge only

Nutrition: per serving (12)

  • kcal478
  • fat30g
  • saturates12g
  • carbs43g
  • sugars28g
  • fibre3g
  • protein6g
  • salt0.6g
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    For the cake

    • 150ml sunflower oil or groundnut oil, plus extra for greasing
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 175g self-raising flour, plus extra for dusting
    • 4 tbsp cocoa powder
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 140g golden caster sugar
    • 2 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 150ml full-fat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the icing and filling

    • 125ml double cream
    • 1 tbsp soft butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 140g dark chocolate (about 70% cocoa solids)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 4 tbsp raspberry jam or apricot jam

    For the truffles

    • 100g milk chocolate, broken into chunks
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 1 tsp soft butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g digestive biscuits
    • 2-3 tbsp coloured or chocolate sprinkles


    1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.

    2. Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.

    3. Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.

    4. For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.

    5. Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.

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    Comments, questions and tips

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    Aga girl
    23rd Apr, 2017
    This is a seriously delicious cake! The lovely light moist sponge complements the ganache well. I filled my cake with homemade apple & bramble jelly and then whipped the remaining cream from a 300 ml carton used to make the ganache with a little vanilla and icing sugar to sandwich the cakes. The whole thing also freezes well. I didn't bother with the truffles and decorated with candy coated peanuts instead. One of the best chocolate cakes I've ever tasted!!!
    18th Apr, 2017
    This recipe makes a beautifully moist cake with a lovely rich chocolate flavour and I will make it again. I found the ganache a little bitter so sweetened it with some golden syrup and I found there wasn't enough to coat the cake. I also wasn't keen on the jammy middle so next time would make a greater quantity of ganache using half milk, half dark chocolate and use it in the middle as well as on the top of the cake. I cooked mine in one 7 inch tin and then sliced it in half and I didn't bother with the truffles - used mini eggs and maltesers. It took around 50 minutes to cook in the one deeper tin and with my suggested tweaks I think this would score the full five stars from me.
    12th Apr, 2016
    Such an easy chocolate cake recipe and one of the best I've used- makes a very light and well flavoured cake. We used apricot jam and it works so well!
    28th Mar, 2016
    I made your cake as per method and recipe to the last letter, but after 35 mins the cake was no were near cooked!! After 1 hour and 5 mins I took the cake out of the oven and it just collapsed in the centre, the cake was still wet and raw in the middle. I was wondering if you could give me an explanation for what happened. My only thought was that the oven setting you put was gas mark 3 which i feel was to low for the cake to cook. I would be very interested if you would give this some thought and reply.
    28th Mar, 2016
    Made this for Easter, turned out great. Cake lovely and moist, the gananche I left to thicken for longer than stated and it worked really well, I made the chocolate balls as in the recipe, everyone enjoyed it, will make it again.
    28th Mar, 2016
    I made this cake with my 12 year old daughter yesterday and followed the recipe exactly. The sponge was fantastic - best I've ever made - will defo make again (cooking time perfect.) The ganache went badly wrong - my husband thought he was doing something clever buying 80% choc - I've never made ganache before - it was pretty bitter and lumpy - but i managed to spread it on anyway and it turned out fine - the raspberry jam is an absolute must. Didn't bother with the chocolate balls - we used choc sprinkles and mini eggs to decorate
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    19th Mar, 2016
    I made this for my WI and it went down a storm. I did find when making that I needed to leave the ganache to cool down for longer so it wasn't too runny. I put it in the fridge for a bit, checking it every now and again until it was a good spreading consistency. I also used mini eggs instead of the truffles, they were a step too far with a toddler demanding attention!
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