Belgian Truffle Cake | How to make Belgian Truffle Cake | Belgian Chocolate Truffle Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until well combined.

Gradually add the hot water to the batter, mixing until smooth. Stir in the chocolate chips.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Stir until melted and smooth.

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of chocolate ganache on top.

Place the second cake layer on top and pour the remaining ganache over the top, allowing it to drip down the sides.

In a small bowl, mix the powdered sugar and vanilla extract with a little water to create a drizzle. Drizzle over the top of the cake for decoration.

Slice and serve the cake at room temperature.

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