Chocolate Drizzle & Truffle Torte Recipe

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.

In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, cream together the melted butter and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the torte is cooling, prepare the chocolate drizzle. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then whisk until smooth. Set aside to cool slightly.

Once the torte is completely cooled, place it on a serving plate. Pour the chocolate drizzle over the top, allowing it to drip down the sides.

In a small bowl, whisk together the milk, powdered sugar, and vanilla extract to make the truffle filling. Spread the mixture on top of the torte, using a spatula to create decorative peaks.

Refrigerate for at least 1 hour to allow the filling to set. Serve chilled and enjoy!