Chocolate Truffle Cake Supreme is a deeply chocolatey dessert with a tender, almost flourless center. The cake is intentionally soft in the middle and becomes luxuriously dense after several hours in the refrigerator.
A cloud of lightly whipped cream balances the intense cocoa flavor, while chocolate curls give it an elegant finish for birthdays, holidays, or dinner parties.
THE RECIPE
Chocolate Truffle Cake Supreme
Prep20 min
Bake16–18 min
Chill6 hr
Yield10 servings
Ingredients
Instructions
- Heat the oven to 425°F (220°C). Grease the bottom of an 8-inch springform pan.
- Melt the butter in a medium saucepan over low heat. Add the cocoa and 1 cup of the sugar; stir until smooth. Remove from the heat and cool slightly.
- Stir in the flour and vanilla. Add the egg yolks one at a time, beating well after each addition.
- In a medium bowl, beat the egg whites with the remaining 1 tablespoon sugar until soft peaks form. Gradually fold the whites into the chocolate mixture. Spoon the batter into the prepared pan.
- Bake for 16 to 18 minutes, until the edge is firm but the center remains soft. Cool completely on a wire rack; the cake will sink slightly in the center as it cools.
- Remove the side of the pan and refrigerate the cake for at least 6 hours.
- Beat the cold whipping cream until soft peaks form and spread it over the cake. Serve chilled, or let stand at room temperature for 10 to 15 minutes. Garnish with chocolate curls, if desired.
Recipe Tips
- Do not overbake—the soft center creates the truffle-like texture after chilling.
- Fold the beaten whites gently to keep the batter light.
- For clean slices, use a thin knife warmed under hot water and wiped dry.
- Keep the finished cake refrigerated and add the whipped cream shortly before serving.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.