Simple Chocolate Truffle Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

2. In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring in between, until the chocolate and butter are melted and well combined.

3. Add the granulated sugar to the chocolate mixture and stir until the sugar is dissolved.

4. Beat the eggs into the chocolate mixture one at a time, ensuring each egg is fully incorporated before adding the next.

5. Stir in the vanilla extract, followed by the all-purpose flour and salt. Mix until the batter is smooth and no lumps remain.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 25-30 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.

7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the chocolate truffle topping:

8. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

9. Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over the chocolate. Let it sit for 1-2 minutes to allow the chocolate to melt.

10. Gently stir the chocolate and cream together until smooth and glossy, creating a luscious ganache.

11. Let the ganache cool slightly before pouring it over the cooled cake, allowing it to drip down the sides for a beautiful finish.

12. Refrigerate the cake for at least an hour to set the truffle topping. Serve slices of the Simple Chocolate Truffle Cake with a dollop of whipped cream, fresh berries, or a garnish of mint leaves for an extra touch of elegance.