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5.0 from 9 votes

10-minute no bake chocolate truffle cake

When you need a dessert that's quick and easy, but delicious and decadent, THIS 10-minute chocolate truffle cake is the way to go. Pour hot cream and butter over chocolate, add rose water and pour into a cake pan. Throw into the fridge for later!

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 12 (to 15)
Calories: 226 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 10 ounces dark chocolate (I like 70% cocoa for the perfect balance of sweetness)
  • 1 cup heavy cream (UK double cream, Australia dollop cream)
  • 2 tablespoons butter
  • ½ teaspoon salt
  • 1 teaspoon rosewater
  • a pinch of cocoa powder and dried rose buds for decoration (you only need a very small handful, or a few rose buds)
  • double/whipped/dollop cream to serve (optional)

Instructions

    Cup of Yum
  1. Line a 7 or 7½ inch cake pan with baking paper and set aside.
  2. Break chocolate up into a medium glass jug or bowl. Microwave in 30-second bursts until almost completely melted (I find 3 x 30-second bursts is about right).
  3. Meanwhile, warm the cream in a small saucepan until quite warm. Add the butter and stir until melted.
  4. Pour the warm cream and butter mixture over the melted chocolate. Add the rosewater and salt and stir until smooth.
  5. Pour mixture into the prepared cake pan. Cover with plastic wrap and let set in the fridge for at least an hour and a half, or overnight.
  6. Remove the truffle cake from the fridge 10 minutes before you want to serve it. Decorate with a few rose petals. Serve small pieces either alone or with a spoonful of thick cream.

Notes

  • What kind of chocolate to use: I usually use a good quality 70% cocoa dark chocolate for this recipe. It will work with any dark chocolate, however. 
  • Cake pan size: I have a 7.5 inch round cake pan that I use for this recipe, but it will work well in a 7 inch pan too. Any bigger and your cake will be a bit too thin! The other option is to use a loaf cake pan. You can cut the truffle cake into slices instead of traditional cake-shaped wedges! 
  • How to melt the chocolate: I find microwaving is the easiest way to melt chocolate. For this recipe I usually melt it in a Pyrex jug in 30-second bursts (3 x 30 seconds usually works for me), then add the cream and butter mixture to that. Then you can just pour the mixture straight from the jug into the lined cake pan. If you don't have a microwave however you can melt the chocolate in a bowl over a bowl of simmering water. Just don't let the bowl touch the water!
  • How long it keeps: As long as you cover well with plastic wrap, this chocolate cake keeps well in the fridge for 1 to 2 weeks. I've had one in the fridge for nearly 2 weeks and it was absolutely fine. 

Nutrition Information

Calories 226kcal (11%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 33mg (11%) Sodium 126mg (5%) Potassium 184mg (5%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 359IU (7%) Vitamin C 1mg (1%) Calcium 30mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 12(to 15)

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 33mg 11%
Sodium 126mg 5%
Potassium 184mg 4%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 359IU 7%
Vitamin C 1mg 1%
Calcium 30mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.