cooking,  recipes

Chocolate Truffle Cake (Egg-less)

Chocolate Truffle Cake
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Prep Time
50 min
Cook Time
35 min
Total Time
2 hr
Prep Time
50 min
Cook Time
35 min
Total Time
2 hr
For the cake
  1. 1 ¾ cup – Cake Flour
  2. ¾ cup – Cocoa powder
  3. 1 ½ tsp – Baking Powder
  4. 1 ½ tsp – Baking Soda
  5. 1 tsp – Salt
  6. 1 1/3 cup – Sugar
  7. ½ cup – Oil
  8. ½ cup Yogurt
  9. ½ cup milk
  10. 1 Tbsp – Apple cider Vinegar
  11. ½ cup hot water + 1 tsp coffee powder
  12. 2 tsp – Vanilla Essence
For the sugar syrup
  1. 2 Tbsp - Sugar
  2. 1/2 cup - Water
For the Chocolate Truffle
  1. 500 gm Dark Chocolate
  2. 250 gm cream
  3. 1 Tbsp - Butter
For the Cake
  1. Preheat oven at 180 Degree Celsius. Prepare a 9-inch round baking pan. Grease well and dust with flour. Keep aside.
  2. Sift all the dry ingredients together. Do it twice to incorporate air in the mixture. Set aside.
  3. In a large bowl, take sugar and add the oil. Whish properly until the sugar dissolves.
  4. Now add yogurt and whisk until the texture is smooth.
  5. Pour milk and apple cider vinegar. Mix well using a whisker.
  6. Add hot water and coffee mixture along with vanilla essence. Give all the ingredients a good mix.
  7. Incorporate the dry sifted ingredients to this mixture in 2 batches. Whisk properly to get a creamy and smooth batter. Do not overmix
  8. Pour the batter into the baking pan and bake for 35 mins at 180 Degree Celsius.
  9. Check by inserting a skewer. Remove the pan from oven and keep aside to cool down for 15 mins.
  10. Demould on a wire rack and let it cool down further for 30 mins before frosting.
For Sugar Solution
  1. 1. Take a pan and add ½ cup water
  2. 2. Add 2 Tbsp of sugar and boil the solution for 2 mins until the sugar is completely dissolved. Keep aside to cool down.
For the chocolate truffle sauce
  1. 1. Take a pan and warm 250 gm of cream.
  2. 2. Pour the hot cream (not boiling) on 500 gm of chopped dark chocolate or chocolate chips.
  3. 3. Let it sit for 2 mins. Give a good mix to the solution. Add 1 tbsp of butter to get that shiny glow to the ganache.
Final Assembling of the cake
  1. 1. Once cooled down, cut the cake from the top to make the surface even and flat.
  2. 2. Now cut the entire cake into 2 pieces from the middle using a cake serrated knife.
  3. 3. On the first part, apply sugar solution using a brush. Put a big spoonful of chilled ganache on the top of it. Spread evenly using a palette knife. Grate the solid chocolate to spread chocolate shavings also on it.
  4. 4. Place the second layer of the cake. Brush it with the sugar solution. Apply a thin layer on the top (crumb coat) using the palette knife. Put the ganache on the sides and spread to cover the uneven spaces too.
  5. 5. Keep the cake in the fridge for about 10 mins to set the ganache.
  6. 6. Again, apply a thick coat of the ganache on the top and the sides of the cake. Evenly spread it. Decorate it using fresh strawberries, cherries or just plain chocolate shavings.
  7. 7. Keep it in the fridge until use.
Notes
  1. 1. Cover the cake with a damp cloth after removing from the oven. This helps in keeping the moisture of the cake.
  2. 2. Use right tools when frosting example; serrated knife to cut, palette knife to spread the frosting, scraper to remove excess of the frosting, rotating table to evenly spread the ganache. All of these matter a lot.
Adapted from Delicious treatz
Adapted from Delicious treatz
Moods of Mamma https://moodsofmamma.com/

One Comment

  • Tiffany

    This chocolate truffle cake looks good and delicious! I can’t wait to try it. Thanks for sharing ♥️ ♥️ By any chance you are interested on doing collaborations, you can check out the collaborations portal of Phlanx.com and connect with amazing brands!

    Xoxo,
    Tiffany

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