Chocolate Truffle Cake

Biting into this lusciously creamy Paleo Chocolate Truffle Cake feels and tastes just like you’re eating rich and creamy Chocolate Truffles with a fork…

Mother’s Day is just a few days away and perhaps you’re still looking for that perfect dessert recipe…

You know, that something insanely delicious that will impress everyone sitting at the table, including mom of course, yet won’t have you spend hours in the kitchen?

Something so good, so great, so grand, that every single guest will want to pinch the recipe off of you?

Yet, something that no one will ever believe is actually made with nothing but nutritious ingredients and contains no refined sugar whatsoever?

Something that’ll show people, or have you discover for yourself, just how scrumptious paleo stuff can be?

Then this might very well be the answer you’d been looking for!

This crazy rich, smooth, silky and decadent Chocolate Truffle Cake requires no baking at all, won’t have you dirty millions of dishes and won’t require much more than a total of one hour of your time to make.

It does, however, need to chill for at least 6 hours or even better yet, overnight, so you will want to plan accordingly.

Other than that, it’s a pinch to make, you’ll see. What do you say we get started so it has ample time to set before the big day?

As you would probably suspect, we’re gonna start by making the crust. Ah. No big surprise here…

So add all the ingredients to the bowl of your food processor and process on pulse until mixture has the consistency of wet coarse sand.

Press at the bottom of an 8″ greased springform pan. I used coconut oil, but you could also use lard, or ghee if you preferred.

Make sure the bottom is completely covered and bring the crust up the sides a little bit.

Then we need to start working on the filling. There isn’t much to it, really, even though it’s made in 2 parts. Don’t let that impress you. The first part will have you add a bunch of ingredients to your food processor, then process until well combined and smooth.

To that, you then need to add a whole can of coconut milk (see? no measuring!) while the motor is running and keep processing until well incorporated. Scrape the sides once or twice if necessary.

This is what you should be looking at now. Hey, I said looking at. Not eating! Put that spoon down. Right now!

We need to start working on Part II…

Grab another can of coconut milk (again! no measuring!) and bring it to a simmer. Chop some cacao paste and put that in a large mixing bowl, then pour the simmering milk right over it. 

Let this stand for a few minutes to allow the chocolate to melt then very delicately mix with a rubber spatula until the chocolate is completely melted and the mixture becomes smooth and creamy.

I know, it doesn’t look so good at this stage, but trust me, once the chocolate and cream start to bind, it’ll be a beautiful thing!

See? Looking much better, isn’t it? Now, if you look closely, you’ll see that the chocolate mixture has separated a little. If this happens to you, don’t worry too much about it. Just give it a good whisk and it should become smooth again.

Plus, it doesn’t have to be perfect, as this will now be going in the food processor and join Part I. If you didn’t eat it all, that is! 

Okay so our two chocolate mixtures have now been processed into a lusciously smooth and dangerously intoxicating filling.

Yeah, I know… but again, I must urge you to put that spoon away. Think of mom. She is expecting a cake, isn’t she?

BE.GOOD – PUT.THE.SPOON.DOWN!

Pour that decadent chocolate truffle filling over the reserved crust and try not to lose yourself in the cascading ribbons of sweet, creamy goodness. 

Mind you, so long as you’re only looking, it’s all good. The cake will be safe!

Tap your cake on the counter a few times to even out the filling and place it in the refrigerator for at least 6 hours, preferably overnight.

Time to unmold! I find the best way to do this is by delicately heating the side of the pan with a propane torch or warm cloth. If using a propane torch, do not get too close to that pan. You just want to warm it up some, not completely melt the cake!

You *could* also run a knife around the edge, but that would likely leave some light indentations… I’m not a fan, but if you don’t mind them, or if you have no other solution, go right ahead!

Now for the White Chocolate Drizzle…

Place the cacao butter in the microwave and cook on high until it’s completely melted, about 45 seconds to 1 minute. Add honey and coconut butter and mix until well incorporated, then place back in the microwave and cook in 15-30 seconds intervals, stirring between each, until smooth and soft enough to be drizzled.

Transfer this white chocolate to a squeeze bottle and squeeze all over cake in a back and forth motion. This sets rather rapidly so you need to act quickly! If you don’t have a squeeze bottle, you could also drizzle it with a fork.

As you can see, there’s no need to get fancy or make perfect lines either. Just go at it passionately, from side to side then from top to bottom.

As a final touch, sprinkle a few chopped pecans all over the cake and decorate with pecan halves.

And voilà! We’re done! That wasn’t so complicated now, was it?

Now you’re all good and ready to please mom and do some serious guest impressing!

I strongly suggest that you take this cake out of the refrigerator at least 2 hours prior to serving it. This will make it so much creamier and tastier, too!

Also too, if you want to cut out really clean slices, it helps to warm up your blade a little. You can do that by running it quickly trough an open flame (hope you didn’t put that propane torch away) or by dipping it in hot water and wiping it dry.

Just you look at the texture of this thing. Drool worthy enough for you?

Biting into this feels and tastes just like you’re eating rich and creamy Chocolate Truffles with a fork. Heaven, I tell you!

Go. Make this now. Be a hero this Mother’s Day!

Print Recipe Rate this Recipe

5 from 1 vote

Chocolate Truffle Cake

Prep Time: 30 minutes minutes

Chilling time: 6 hours hours

Total Time: 6 hours hours 30 minutes minutes

Biting into this lusciously creamy Paleo Chocolate Truffle Cake feels and tastes just like you're eating rich and creamy Chocolate Truffles with a fork...

Servings: 16

Ingredients

US Customary - Metric

Crust

• 1/2 cup walnuts
• 1/2 cup raw pecans
• 1/2 cup unsweetened finely shredded coconut
• 1/4 cup coconut flour
• 1/4 cup date paste
• 2 tablespoons ghee
• 1 teaspoon ground ceylon cinnamon
• 1/4 teaspoon Himalayan salt

Filling

Part I

• 1/2 cup date paste
• 1/4 cup raw honey
• 1/2 cup raw cacao powder
• 1/4 cup coconut oil
• 1/4 cup ghee
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon ancho chile powder
• 1/4 teaspoon Himalayan salt
• 1 can full fat coconut milk

Part II

• 1 can full fat coconut milk
• 1/2 lb cacao paste, finely chopped

White Chocolate Drizzle

• 1/4 cup cacao butter, finely chopped
• 2 tablespoons raw honey
• 2 tablespoons raw coconut butter, softened

Garnish

• Pecan halves and chopped pecans

Instructions

Crust

• Add all the ingredients to the bowl of your food processor and process on pulse until mixture has the consistency of wet coarse sand.
• Press at the bottom of an 8" greased springform pan (I used coconut oil)

Filling

• In the bowl of your food processor, add all the ingredients of "part I" except for the coconut milk and process until well combined and smooth.
• With the motor running, add coconut milk through the feeding tube and keep processing until well incorporated. Scrape the sides once or twice if necessary.
• In a small saucepan, bring the second can of coconut milk to a slow simmer. Do not let this boil.
• Put the chopped cacao paste in a large mixing bowl and pour the simmering milk right over it. Let this stand for a few minutes to allow the chocolate to melt then very delicately mix with a rubber spatula until the chocolate is completely melted and the mixture becomes smooth and creamy. It might tend to separate a little bit but if it does, don't worry too much about it. Just give it a good whisk and it should become smooth again.
• Now add that to the chocolate mixture that's already in the food processor and process until lusciously smooth.
• Pour over reserved crust and refrigerate at least 6 hours, preferably overnight, before removing from pan. I find the best way to do this is by heating the side of the pan slightly with a propane torch or warm cloth. You could also run a knife around the edge, but that would likely leave some light indentations...

White Chocolate Drizzle

• Place cacao butter in the microwave and cook on high until completely melted, about 45 seconds to 1 minute. Add honey and coconut butter and mix until well incorporated, then place back in the microwave and cook in 15-30 seconds intervals, stirring between each, until smooth and soft enough to be drizzled.
• Transfer this white chocolate to a squeeze bottle and squeeze all over cake in a back and forth motion. This sets rather rapidly so you need to act quickly! If you don't have a squeeze bottle, you could also drizzle it with a fork.

Garnish

• Sprinkle chopped pecans all over cake and decorate with pecan halves.
• This cake is easier to slice with a slightly warmed blade and is much tastier if you leave it at room temperature for a couple of hours before serving.

Nutrition

Calories: 425kcal, Carbohydrates: 25g, Protein: 5g, Fat: 39g, Saturated Fat: 27g, Cholesterol: 12mg, Sodium: 91mg, Potassium: 396mg, Fiber: 7g, Sugar: 15g, Vitamin A: 22IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 4mg

Course: Dessert

Cuisine: American

Author: Sonia! The Healthy Foodie

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