If you’re craving something intensely chocolatey yet surprisingly light, this eggless Dutch truffle cake is the one to make. It’s rich without being heavy, elegant without being fussy, and wonderfully moist. You get a soft, cocoa-scented sponge layered with glossy chocolate ganache that melts in every bite.
Whether it’s a birthday, a dinner party, or a quiet evening treat, this cake earns compliments every time.
What Makes This Special
This cake brings bakery-level polish with simple steps you can do at home. The base is an eggless chocolate sponge that’s tender and reliable, thanks to yogurt and oil. The truffle layer—essentially a silky chocolate ganache—is smooth, deep, and beautifully balanced.
It’s versatile too.
You can make it as a single-layer cake, a two-layer celebration cake, or even as cupcakes. The best part? The ingredients are easy to find, and the method is simple enough for beginners.
What You’ll Need
- All-Purpose Flour: 1½ cups (190 g)
- Unsweetened Cocoa Powder: ⅓ cup (35 g), good quality
- Granulated Sugar: ¾ cup (150 g)
- Baking Powder: 1½ teaspoons
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Plain Yogurt (or Thick Curd): 1 cup (240 g), room temperature
- Vegetable Oil (or Neutral Oil): ⅓ cup (80 ml)
- Whole Milk: ¼ cup (60 ml), room temperature
- Vanilla Extract: 2 teaspoons
- Vinegar or Lemon Juice: 1 teaspoon
- Hot Coffee or Hot Water: ⅓ cup (80 ml) to bloom the cocoa (coffee enhances chocolate flavor)
For the Dutch Truffle Ganache:
- Dark Chocolate (55–60% cocoa): 300 g, finely chopped
- Heavy Cream (or Fresh Cream, 35% fat): 250 ml
- Butter: 1 tablespoon (optional, for extra gloss)
- Pinch of Salt: optional, to balance sweetness
For Assembly (Optional):
- Simple Syrup: ¼ cup water + 2 tablespoons sugar simmered and cooled
- Chocolate Shavings, Cocoa Powder, or Sprinkles: for decoration
- Fresh Berries: optional garnish
Instructions
- Prep the Pan and Oven: Preheat oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment. For extra tall layers, use two 6-inch pans and split the batter.
- Bloom the Cocoa: In a small bowl, whisk cocoa with hot coffee (or water) until smooth and glossy. This deepens the chocolate flavor and prevents dry spots.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk yogurt, oil, milk, vanilla, and vinegar.
Stir in the bloomed cocoa mixture.
- Make the Batter: Pour the wet mixture into the dry ingredients. Whisk gently until just combined. Do not overmix.
The batter should be smooth and pourable.
- Bake: Pour into the prepared pan and smooth the top. Bake for 28–34 minutes, or until a skewer comes out with a few moist crumbs. If using two pans, start checking at 20–22 minutes.
- Cool Completely: Let the cake rest in the pan 10 minutes, then turn out onto a rack to cool fully.
A cool cake holds the ganache better.
- Make the Ganache: Heat cream in a saucepan until steaming (don’t boil). Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir slowly from the center until silky.
Add butter and a pinch of salt. Let cool until spreadable—about 20–30 minutes at room temperature, or 10 minutes in the fridge, stirring occasionally.
- Level and Soak: If needed, trim the cake top to level. Brush lightly with simple syrup to keep it moist and bakery-soft.
- Frost: Spread a generous layer of ganache over the top and sides.
For a layered cake, slice horizontally, add ganache between layers, then cover the exterior. Smooth with an offset spatula for a classic truffle finish.
- Set and Serve: Chill 20–30 minutes to set the ganache, then decorate with chocolate shavings, a dusting of cocoa, or berries. Slice with a warm knife for clean cuts.
Keeping It Fresh
Short Term: Keep the cake covered at cool room temperature for up to 24 hours.
Refrigeration: Store in an airtight container in the fridge for 3–4 days.
Let slices sit at room temperature for 20–30 minutes before serving so the ganache softens and the flavors bloom.
Freezing: Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw in the fridge overnight, then frost. You can also freeze frosted slices individually, well-wrapped, for up to a month.
Benefits of This Recipe
- Eggless Without Compromise: Yogurt creates a tender crumb and reliable lift.
- Approachable Yet Elegant: Simple steps, polished look.
- Balanced Sweetness: Deep chocolate flavor with just the right amount of sugar.
- Flexible Format: Works as a single layer, layered celebration cake, or cupcakes.
- Make-Ahead Friendly: Ganache and cake layers can be prepared in advance.
What Not to Do
- Don’t overmix the batter. This can make the cake dense and tough.
- Don’t pour hot ganache on a warm cake. It will slide off and turn messy.
- Don’t boil the cream. Overheating can split the ganache.
Warm until just steaming.
- Don’t skip the cocoa bloom. It enhances flavor and texture in eggless cakes.
- Don’t frost before the cake is fully cool. Patience gives a clean, professional finish.
Recipe Variations
- Mocha Truffle: Add 1 teaspoon instant espresso powder to the ganache for a subtle coffee lift.
- Orange-Chocolate: Add 1 teaspoon orange zest to the batter and ½ teaspoon to the ganache for a citrusy aroma.
- Salted Truffle: Sprinkle flaky sea salt on top just before serving for contrast.
- Hazelnut Crunch: Spread a thin layer of crushed hazelnuts or praline between the cake layers for texture.
- Gluten-Free Swap: Use a good 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum if the blend doesn’t include it.
- Coconut Cream Ganache: For dairy-free, use high-fat coconut cream and a dairy-free dark chocolate. Expect a slightly firmer set and a faint coconut note.
- Cupcakes: Bake 12–14 cupcakes at 350°F (175°C) for 16–18 minutes. Pipe cooled ganache on top.
FAQ
Can I use milk instead of cream for the ganache?
You’ll get a thinner, less stable ganache.
If cream isn’t available, use evaporated milk or coconut cream for better texture. If using milk, reduce the quantity and chill the ganache longer.
Which chocolate works best?
Use a dark chocolate around 55–60% cocoa for balanced sweetness and smooth melting. Avoid compound chocolate for the ganache if possible; couverture melts more smoothly and tastes better.
How do I fix split or grainy ganache?
Warm it gently over a double boiler and whisk slowly until it comes together.
If it’s still split, whisk in a tablespoon of warm milk or cream to emulsify. Avoid vigorous beating, which traps air.
Can I make the cake a day ahead?
Yes. Bake the cake, wrap it well, and keep at room temperature for a day, or refrigerate.
Frost on the day of serving, or frost and chill, then bring to room temperature before cutting.
How do I get clean slices?
Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between slices. This helps glide through the ganache and keeps edges neat.
Why use yogurt and vinegar in an eggless cake?
Yogurt adds moisture and tenderness.
Vinegar reacts with baking soda to create lift, mimicking the structure eggs would provide.
Can I reduce the sugar?
Yes, reduce by up to 2 tablespoons without major changes. Keep in mind the ganache adds sweetness too, so you can also choose a slightly darker chocolate to balance.
Wrapping Up
This Rich and Classy Eggless Dutch Truffle Cake brings together a soft, chocolatey sponge and a glossy ganache that feels pure luxury. It’s straightforward to bake, easy to decorate, and always a hit.
Keep it classic or try one of the variations to make it your signature dessert.
Once you taste that smooth truffle finish, you’ll want to keep this recipe on repeat—for celebrations, for gifts, or simply because good chocolate cake makes any day better.
