Christmas Fudge Truffle Overload Cake

Some's good, more's better, right? 😉

Out to make my more addicted chocoholics happy - I fit all the chocolate I could into this Fudge Truffle Overload Cake! The cake in these pictures was made in early December, so I dressed it up with some Christmas sprinkles to give it a seasonal twist - but it could work for any time of year with a tweak to sprinkles!

Featuring rich chocolate cake layers, chocolate cream cheese buttercream, and a ridiculous amount of chocolate bars and truffles over the top...this Christmas Fudge Truffle Overload cake is a perfect one for any chocolate addict! Recipe below - happy baking! 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

 


Christmas Fudge Truffle Overload Cake layers:  

2 ¼ cups (350g) all purpose flour
2 ¼ cups (450g) granulated sugar
1 ¼ cup (100g) cocoa powder
1 tsp baking soda
¾ tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
1 ½ cups (350mL) buttermilk (buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
2 tsp vanilla extract

Of note...you'll need a kitchen scale if you want to measure ingredients in grams.

Instructions:

Preheat an oven to 350 degrees F (180C) or 325 F (160C) for a convection oven. Grease 3 8-inch cake pans with baker's floured spray and/or line pans with parchment rounds
In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until it’s no longer visible in the dry ingredients and the mixture looks crumbly. 
Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.

Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Chocolate Cream Cheese Buttercream Frosting:

8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
5 ½ -6 cups powdered sugar
1 cup cocoa powder
4-6 Tablespoons milk
1 T vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with cocoa powder and milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.

Additional Supplies/Equipment:

- 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles)
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- Icing comb, if you want to texture the side of your cake - I used a comb from this cake comb set from Wilton 
- Christmas sprinkles of your choice! I used a Wilton combo set I couldn't find online, but here are links to the candy cane sprinkles and the holly sprinkles! I also added a sprinkle of Wilton Christmas nonpareils between the cake layers. 
- about 30-40 chocolate truffles – my husband and I bought a huge box of our favorite brand at Costco, and they're also available online
- Chocolate bar, broken into irregular pieces (I used one of my favorite bars from Ghiradelli)  
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use

Assembly:

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and pipe a rim around the outside. Cut chocolate truffles into chunks – I used ½ to 1/3 of a truffle for each one – and lay them over the cake layer. Pipe a bit of frosting in between the truffles so your next cake layer will stick when you set it on top.
Repeat the process with your remaining cake layers, adding the final layer on top.

Now you're ready to crumb-coat. (If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer)
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use a large offset spatula and bench scraper for this part. Once your cake is covered, use an icing comb to texture the sides to your liking. Place it into the fridge or freezer to set the frosting.  

Decorating! 

I piped a semicircle of icing onto the top of the cake, and used it to anchor pieces of broken chocolate – the broken chocolate reminded me of ice chunks or a forest; I liked the way it looked on top of the cake. If you’re more of a traditional cake decorator, you could just rim the cake with squares or leave it off completely. Up to you!

I put the large pieces at the back, and the smaller ones toward the front, and the truffles in the open space at the front of the cake. I scattered a few more Christmas sprinkles over the top of the cake, and then used some holly and berry sprinkles around the upper rim of the cake. Add sprinkles to your liking!

Annd you’re done! Pat yourself on the back – you just created a chocoholic’s dream cake!

Make this Christmas Fudge Truffle Overload Cake? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!

1 thought on “Christmas Fudge Truffle Overload Cake

Leave a Comment

Your email address will not be published. Required fields are marked *