Eggless chocolate truffle cake

                                      EGGLESS CHOCOLATE TRUFFLE CAKE

INGREDIENTS FOR THE BASE

• Maida /APF – 1 ½ cup
• Cocoa pwdr – 1 ½ tbsp
• Baking pwdr – 1 ¼ tsp
• Baking soda – ½ tsp
• Curd – 1 cup at room temperature [ not very sour ]
• Sugar – ¾ cup
• Cooking oil – ½ cup [odourless /colourless ]
• Vanilla essence – 1 ¼ tsp or 1 ½ tsp

PREPARATION

1. Sieve the maida + cocoa pwdr  twice and take it in a mixing bowl .
2. The curd has to be at room temperature .
3. Grease and dust the baking tin .

METHOD

Take the big mixie jar, add the sugar and blend it into pwdr .

Now add curd to it and blend it together till sugar melts .

Add baking pwdr + baking soda , pulse beat it for  2 or 3 secs.

Cover and keep this mixture for 5 mins in the jar itself .

**** Meanwhile preheat the oven at 180 * C

Once the mixture in the jar becomes frothy . [ bubbly ]

Add oil + essence and pulse beat it to blend the mixture well .

Now slowly pour this mixture into the sieved maida flour kept in the mixing bowl .

While pouring keep mixing with a spatula so that no lumps are formed .

**** Remember no beating ,once the flour is mixed .

Once you finish mixing the flour and the batter is ready .

Pour it in the greased tin and tap it gently twice .

Now pop the tin in the oven and bake it at 180 * C for 30 – 35 mins till toothpick comes clean from the centre . [ mine was done in 30 mins ]

Once the cake is done allow it to cool .[it should cool down completely ]

Run a knife around the edge of the tin to loosen the cake .

Invert the tin over a plate .

Slice the cake from the middle into 2 portions.

Base is ready for icing .

INGREDIENTS FOR SUGAR SYRUP

• Water – ¼ cup
• Sugar – ¼ cup
• Vanilla essence – ½

METHOD

Boil sugar + water for few minutes ,till sugar melts and you get a thin syrup .

Once cooled add vanilla essence and mix well.

** tip – you can also add little rum / brandy.

INGREDIENTS OF MILK CHOCOLATE TRUFFLE 

• Milk chocolate  – 1  cup  [melted ]
• Whip cream – 1  cup  [ tropolite / rich ]

METHOD

Whip the cream for 2 mins , slowly add the melted chocolate and whisk it well . [ chocolate should not be hot ]

Milk chocolate truffle is ready .Keep aside .

INGREDIENTS FOR GANACHE

• Dark chocolate – 1 cup [chopped or melted ]
• Whip cream – 1 cup

METHOD

Take the cream in a pan on medium flame ,bring it to a boil .

As soon as it starts to boil off the flame .

Mix in the chopped chocolate ,keep mixing till the chocolate melts,and a smooth and glossy sauce is formed .

***You can stir in 1 tbsp of rum if you want.

Cool it for 10 – 15 mins before pouring on the cake till it thickens .

Refer here for more tips  – ***  Ganache cake recipe

INGREDIENTS FOR THE WHIPPING CREAM FOR ICING

• Tropolite / Richs cream – 1 cup [ room temperature ]
• Vanilla essence – ½ tsp
• Cocoa pwdr – 1 or 2 tbsp
• Ice cubes
• Electric beater [ compulsory ]
• Piping bag with star nozzle

METHOD

Take the whipping cream in a bowl for whisking. Keep the bowl over the ice cubes .

Start beating from low speed to higher .[ 3 mins ] mix in the essence + cocoa pwdr and again start whisking for 3 – 4 mins till soft peaks are formed . [don’t over beat or it will start cracking ]

Fill in the piping bag and start decorating the cake as u wish .

METHOD FOR ASSEMBLING [check the video ]

Take the bottom slice of the cake on a cake ,drizzle little sugar syrup every where on the top portion .[not too much else it will become soggy ]

Spread a layer of milk chocolate truffle .

Now take the other portion ,again drizzle the sugar syrup .Place it on top of the chocolate truflle .

Again drizzle sugar syrup and spread a layer of truffle .

Now cover the  cake from all sides evenly with the truffle .

Refrigerate for sometime .

Now pour the ganache  from the centre ,spreading on all sides – the whole cake should be covered evenly .

Again refrigerate for some time .

Now start decorating the cake with the whipped cream icing .

Decorate it with sprinkles /choco chips etc .I have used these flowers which are easily available .

Once done again refrigerate for some time .

Chocolate truffle cake is ready for the celebration .

Nothing less than a store bought cake – do try it .

NOTES

1- We sprinkle sugar syrup to give moistness to the base .

2- Instead of milk chcoclate truffle ,v can make dark chocolate truffle by replace milk chocolate with dark chocolate .

3- Reduce /increase . the quantity of ingredients as per the size of the base .

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