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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!
Created Oct 13, 2010
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  • 1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tbsp (15 mL) grated orange peel
  • 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting
  • 1/3 cup (75 mL) whipping cream
  • 1/2 cup (125 mL) semisweet chocolate chips


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans--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 on top centre of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Success: 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
    Special Touch: 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 Information

No nutrition information available for this recipe
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