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Chocolate-Orange Truffle Cake

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  • Prep 15 min
  • Total 3 hr 3 min
  • Servings 16
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When guests see this dark chocolate cake drizzled in rich chocolate, they’ll think you’ve been baking all day. No need to tell them that this chocolate-orange gem started with a mix!
Updated Aug 5, 2011
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
  • 2
    Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
  • 3
    Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To keep the edge of the plate clean while frosting the cake, place several strips of waxed paper around the edge of the plate, place the cake on the paper, frost the cake, then carefully remove and discard the strips.
  • tip 2
    Edible flowers make a fresh and elegant statement on top of this delicious cake. They can be found in large specialty grocery stores, or select your own organically grown pansies, chive blossoms or violas.


Nutrition Facts are not available for this recipe
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