Blood Orange Truffle Cake
Originally Posted March 28, 2011. Updated 2/21/2021
To start off a week straight of cake recipes, I'm proud to share my "Blood Orange Truffle Torte" recipe!
Blood Orange Truffle Cake
As our menu description put it, back in the day...
Our deeply rich, dark chocolate cake is filled with alternating layers of blood orange chocolate truffle ganache, and blood orange buttercream.
This recipe made its debut in the February 2011 issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!
This cake had been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who've been served it - including the guests of the Goth Wedding that we blogged about a while back!
It's also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!
A Note from the... Future?
As I update this decade-old post in 2021, I ran into a problem... we have exactly one photo of a slice of this cake that we took ourselves.
... and it was badly photoshopped to remove the background and - I assume - clean up a messy cutting job!
Sure, it’s been on a cover of a magazine, served at countless events... but I can’t find a decent photo of it anywhere!
Updating old blog entries can be an adventure sometimes, LOL.
So, to round out this post and prevent it from being one big block of text, I’ll share a few terribly edited photos of other cakes that we found in that set! All of them are cakes I made in my cake business days, and each has the recipe featured in "Evil Cake Overlord"!
Check out this one, for our Citrus Splendor Cake:
Or this one, for our Chai Cake. (I have the recipe on the blog as Chai Cupcakes, btw!)
Oh, our photography has come a long way in the past decade!
Evil Cake Overlord
Interested in making wickedly delicious cakes? You'll LOVE my second cookbook, Evil Cake Overlord!
We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more!
Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it!
More Cake Recipes!
Looking for more ridiculously delicious cake recipes? As the "Evil Cake Overlord", I've got you covered! (Ps: Check out my instructions for making Marshmallow Fondant, as well!)
Bundt, Sheet, & Upside Down Cakes
Bananas Foster Upside Down Cake
Brandied Apple Upside Down Cake
Deep N Delicious Cake
French Martini Bundt Cake
French Martini Upside Down Cake
Mango Mojito Upside Down Cake
Pina Colada Bundt Cake
Strawberry Mango Marble Cake
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Well, the published nonsense, anyway!
Blood Orange Truffle Cake
- 2 ½ cups Cake flour
- 1 cup cocoa
- 2 ¼ cups Sugar
- 2 tablespoon Baking powder
- 1 ½ teaspoon Salt
- 3 ½ oz Instant vanilla pudding mix
- 6 Eggs
- 1 ½ cup Water
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
Blood Orange Swiss Meringue Buttercream:
Blood Orange Ganache:
- 12 oz Good quality dark chocolate chips
- ¾ cup Heavy whipping cream
- 1-2 teaspoon Blood Orange Extract
- 2 tablespoon Butter
- 2 tablespoon Sugar
- Preheat oven to 350°F (180°C). Liberally grease two 8" round cake pans with vegetable shortening, and/or spray with baking spray.
- Combine flour, cocoa, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
- Divide batter among prepared cake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back - about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.
- Prepare Swiss meringue buttercream as described in recipe. Add blood orange essential oil and food coloring, if using. Continue to mix until well incorporated.
- Place chocolate chips into a glass mixing bowl, and put aside. In a small saucepan, combine heavy whipping cream, essential oil, butter, and sugar. Heat to a boil, remove from heat. Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it - it should be smooth.
- Cover with plastic wrap, allow to cool to room temperature. Using a stand or hand mixer, whip for 2-3 minutes until fluffy.
To assemble cake:
- Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.
- Place one round of cake on cake plate, spread with a thick layer of chocolate ganache. Top with a second round of cake, spread with a thick layer of blood orange buttercream. Top with a third round of cake. Spread with a final thick layer of chocolate ganache, and top with remaining layer of cake. Smooth out any frosting or ganache that may have bulged from between cake layers.
- Chill for 30 minutes before frosting sides and top of cake with remaining buttercream. Serve at room temperature.