Chocolate Seduction Cake

  • Author: Kavitha
  • Prep Time: 3 hours
  • Cook Time: 30 mins
  • Total Time: 3 hours 30 mins
  • Yield: 9 inch cake 1x


For Chocolate Cake

  • 2 and 1/2 cup All purpose flour
  • 1/2 cup Cocoa powder
  • 1 and 1/2 cup Powdered Sugar (adjust according to taste)
  • 1 and 1/2 cup thick Yogurt
  • 1 teaspoon Baking Soda
  • 1 and 1/2 teaspoon Baking Powder
  • 1/4 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • a pinch of salt

For Instant Chocolate Mousse

  • 1/3 cup (50 grams) Marshmallows (*see note)
  • 1 (15 grams) soft Butter (preferably unsalted)
  • 1/2 cup (100 grams) Dark Chocolate Chips (or cut slabs into small chunks)
  • 1 Tablespoons (15 mls) Hot Water
  • 1/2 cup (100 mls) Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • * 1 cup here is around 200 mls / grams

For Caramel Dark Chocolate Truffle

  • 1/2 cup Sugar
  • 2 tablespoons Water
  • 2 tablespoons Butter
  • 1/2 cup Cream (Half and half or Heavy Cream)
  • 3/4 cup Dark Chocolate, finely chopped


  • 1/4 cup mixed Crushed Chocolate Cookies, Chocolate Chips, Chocolate candies etc. (optional)
  • Chocolate Sprinkles / Chocolate Chips
  • Chocolate Candy / Peppermint Patties etc.
  • Sugar Syrup / Rum / Cherry Syrup


  1. For Chocolate Cake (You can use your own cake too)
  2. Preheat oven to 160C. Grease & Line your baking pan
  3. Add powdered sugar to thick yogurt / curd. Mix well
  4. Add baking powder, baking soda & salt. Mix well. Let it rest for 5 minutes till you see a lot of air bubbles.
  5. Add vanilla essence & oil and mix well.
  6. Sift in flour, cocoa powder. Mix to form a smooth batter. Do not over mix or you’ll end up with a bread like texture.
  7. Add crushed cookies, chocolate chips, finely chopped chocolate candies etc. into the batter and gently fold them in
  8. Pour into prepared Baking Pan.Bake at 160 C for 30 minutes or until the cake is fully cooked through. Let it cool completely.

For Caramel Dark Chocolate Truffle Frosting (You can make this a day before as well)

  1. Add sugar and water to a pan and let it come to a boil on lowest heat. Do not stir or the sugar will crystallize.
  2. Once the sugar turns a light brown color, add the butter and cream and stir gently.
  3. Chop chocolate into small chunks (or use chocolate chips). Pour the hot caramel cream on the chocolate. Let it sit for 5 minutes.
  4. Stir well to combine and form a smooth ganache like sauce. Let it cool completely and refrigerate to get a thick truffle frosting.

For Chocolate Mousse Filling

  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan
  2. Put the saucepan over medium heat, stirring every now and again. It may take a few minutes but it’ll start to melt
  3. Once everything is smooth & melted, remove from heat and let it cool a bit. Stir frequently to avoid skin from forming
  4. Meanwhile, in a cold bowl add the whipping cream and vanilla extract and whip till you have stiff peaks (electric mixer – about 5 minutes. manually – about 15 minutes. you may have to keep returning the container with cream to the refrigerator to keep it chilled at all times)
  5. Add chocolate mixture into the whipped cream and gently fold until you have a smooth, cohesive mixture. If you mix it furiously, you’ll deflate the air from whipped cream. {Some believe the whipped cream should to added to chocolate mixture and not other way round. Any method is okay}
  6. Let it chill completely until thick and mousse like

Forming The Cake

  1. To form the cake, cut into 2 or 3 layers. Poke holes all over the cake with a fork and brush with lots of sugar syrup / rum / cherry syrup to keep the cake moist.
  2. Add a dollop of the chocolate mousse in the center. Spread it leaving about an inch on all sides.
  3. Add chocolate chips, crushed chocolate cookies, chocolate candies etc. on top of the mousse.
  4. Close with the next layer of the cake. Again poke holes, brush with sugar syrup. And cover with the thick truffle frosting. Use a cake knife to smoothen it out as much as possible. Add sprinkles / chocolate chips on the sides.
  5. Design the top as you please! Cut out a huge slice and enjoy! 🙂


  1. If you cannot cut the cake evenly, you may choose to divide the batter and bake as 2 or 3 separate thinner cakes
  2. You can also use Chocolate Whipped Cream as filling